How to Make a Sicilian Pizza Pie at Home: A Sfincione-Style Recipe That Actually Works

Overview

This video details how to make authentic sfincione, a traditional Sicilian pizza pie from Palermo. It covers the specific ingredients, dough preparation with a long cold fermentation for deep flavor, and the unique layering of toppings including caramelized onions, anchovies, and caciocavallo cheese, offering a step-by-step guide for a home kitchen recipe.

Ingredients

• 600 grams of flour (about 4 3/4 cups)
• 420 grams of water (about 1 3/4 cups), room temperature
• 12 grams of fine sea salt (about 2 teaspoons)
• 3 grams of fresh yeast OR 1 gram of active dry yeast (about 1/4 teaspoon)
• 30 grams of good extra-virgin olive oil (about 2 tablespoons)
• 450 grams (about 1 pound) of good canned whole San Marzano tomatoes, hand-crushed and drained briefly
• 2 medium yellow onions (about 500 grams total), thinly sliced
• 6-8 anchovy fillets packed in olive oil, coarsely chopped
• 200 grams (about 7 ounces) of caciocavallo cheese, grated
• 80 grams (about 3/4 cup) of coarse toasted breadcrumbs
• 1 tablespoon of dried oregano
• 2 tablespoons of good olive oil for drizzling
• Sea salt to taste

Instructions

1. Warm water to about 25°C (77°F).
2. Crumble fresh yeast into the water, or whisk in active dry yeast, and let it sit for 2 minutes.
3. Add the flour into a large mixing bowl, make a well in the center, and pour in the yeast water.
4. Begin mixing with your hand or a wooden spoon, pulling flour from the edges into the liquid until a shaggy mass forms.
5. Add the salt and the 30 grams of olive oil to the dough.
6. Turn the dough onto a lightly floured surface and knead for 10-12 minutes by hand, or 8 minutes in a stand mixer with a dough hook on medium speed, until smooth, elastic, and slightly glossy.
7. Form the dough into a ball, place it in an oiled bowl, and cover with plastic wrap or a clean damp cloth.
8. Perform the first rise (bulk ferment) at room temperature for 2 hours, until the dough has nearly doubled in size.
9. Transfer the bowl to the refrigerator for a cold retard of 24 to 48 hours; 48 hours is ideal for deep flavor development.
10. Thinly slice 2 medium yellow onions and caramelize them before adding to the pizza.
11. Hand-crush 450 grams of whole San Marzano tomatoes and drain them briefly.
12. Coarsely chop 6-8 anchovy fillets.
13. Grate 200 grams of caciocavallo cheese or a suitable substitute.
14. Make 80 grams of coarse toasted breadcrumbs from stale good bread.
15. Drizzle 2 tablespoons of good olive oil on top of the prepared sfincione before baking.
16. Season with sea salt to taste and 1 tablespoon of dried oregano.

In this video

• Sfincione is a thick, rectangular focaccia-like pizza, traditionally baked in a generously oiled, rimmed tray.
• Authentic sfincione is topped with tomato, slow-caramelized yellow onions, anchovies, caciocavallo or primo sale cheese, coarse toasted breadcrumbs, and oregano.
• The word sfincione comes from 'sfincia', meaning sponge in Sicilian, reflecting its soft, springy texture.
• Sfincione is a traditional pizza for Christmas Eve and the feast of San Giuseppe on March 19th in Palermo.
• The dough for sfincione uses a high 70% hydration, contributing to an airy interior.
• A very small amount of yeast (3g fresh or 1g active dry) is deliberately used, paired with a long cold fermentation for deep flavor development.
• The cold retard step, lasting 24 to 48 hours in the refrigerator, is crucial for developing deep flavor and a relaxed gluten network.
• Traditional sfincione toppings include hand-crushed San Marzano tomatoes, never puréed, and caramelized yellow onions.
• Caciocavallo cheese is traditional, but substitutes like primo sale, provolone, or a 50/50 blend of low-moisture mozzarella and pecorino romano can be used.
• Coarse toasted breadcrumbs, or pangrattato, form a key layer on top of the sfincione.

Frequently asked questions

What is sfincione pizza?

Sfincione is an authentic Sicilian focaccia-like pizza from Palermo, topped with tomato, caramelized onions, anchovies, caciocavallo cheese, breadcrumbs, and oregano, known for its thick, soft, and crisp crust.

What is the difference between sfincione and American Sicilian pizza?

Sfincione is a traditional Palermo recipe with specific peasant-food toppings and a focaccia-like base, while American "Sicilian pizza" is a New York invention typically featuring mozzarella, crushed tomatoes, and a thicker bread base.

How long should sfincione dough ferment?

The dough should first rise at room temperature for two hours, then undergo a crucial cold retard in the refrigerator for 24 to 48 hours, with 48 hours being ideal for deep flavor.

What kind of flour is best for sfincione?

Italian tipo 00 flour is traditional for the softest crumb, but American bread flour with 12-13% protein content works very well for home bakers.

Can I skip the anchovies in sfincione?

While the anchovies disappear into the topping and provide essential depth of flavor, you can omit them if you are strongly averse, though it is suggested to try them for an authentic taste.