FABRIZIA LANZA'S SICILIAN PIZZA (SFINCIONE)
Palermo, the capital of Sicily, is street-food paradise, and among its many offerings is sfincione, a hearty pizza that's baked in a rimmed sheet pan, allowing the dough to rise to a chewy thickness, and cut into large square slices. Sfincione is smeared with a frugal tomato sauce enhanced with umami from sheep's milk cheese, onions and anchovy, along with olive oil and a handful of bread crumbs to make the cheese go further. When baked, the top is juicy, while the bottom is crisp from the generously oiled pan. Despite its origins as a street food, it is the perfect pizza to make at home. This easy and authentic recipe is from Fabrizia Lanza, proprietor of the Anna Tasca Lanza Cooking School, on the family's country estate near Palermo.
Provided by David Tanis
Categories brunch, dinner, lunch, pizza and calzones, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
- Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don't add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
- Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
- Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
- Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
- Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
- Bake for 30 to 35 minutes on the oven's middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
- Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 618 milligrams, Sugar 3 grams
SICILIAN PIZZA (SFINCIONE)
Deep pan pizzas came to America via Sicily - this thick flavoured bread is topped with sausages, breadcrumbs and ricotta
Provided by John Torode
Categories Dinner, Main course
Time 2h
Number Of Ingredients 12
Steps:
- First, make the dough. Mix the yeast and sugar with the warm water. Place the flour and salt in a mixer with a dough hook, or in a bowl, make a well in the middle and pour in the liquid and oil. Mix by hand for 10 mins or 5 mins in the mixer, until dough is silky. Tip into a well-oiled bowl, cover with a cloth and place somewhere warm for about 40 mins or until doubled in size.
- Tip the dough onto a work surface and knead for 2 mins, knocking out any air pockets. The dough should be soft but not too elastic.
- Dust a 25 x 16cm baking tray with a little flour and place the dough in the centre. Using the palms of your hands and tips of your fingers, push the dough to the edges of the tray. Leave it for 30 mins to rise. While the dough is rising, fry the sausage in a dry pan until crumbly.
- Heat oven to 230C/210C fan/gas 8. Spread the tomato sauce over the base, followed by the sausage, ricotta, provolone and dried breadcrumbs. Finally, drizzle with olive oil. Put in the oven for 5 mins, then turn down the heat and cook at 200C/180C fan/gas 6 for 20-25 mins, until golden brown. Leave to cool slightly, then cut into 6 chunks and serve.
Nutrition Facts : Calories 470 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
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