Chefhola Bakery Pizzas Sicilian

Sicilian (Sfincione) Pizza: A Journey of Traditional Flavor

Food Summary

The true Sicilian pizza, also known as “Sfincione,” differs from Neapolitan-style thin-crust pizzas by having a thick, spongy, and airy dough structure baked in a rectangular tray. It is a hearty and rustic Italian classic, characterized by intense tomato sauce, onions, anchovies, breadcrumbs, and layers of rich cheese.

Historical Background

Sfincione originated in Palermo, the capital of Sicily. The word comes from the root “sfingia” (sponge), which refers to the porous structure of the dough that absorbs oil and sauce. Originally prepared by nuns in convents for feast days, it eventually became one of the most important staples of Sicilian street food culture.

Recipe and Ingredients

An authentic Sicilian pizza relies on the characteristic porous structure achieved through long fermentation of the dough. The sauce has a slightly sweet and intense onion aroma.

Ingredient List

For the Dough:

• 500g High-protein flour (Type 00 or bread flour)
• 350ml Lukewarm water
• 7g Instant yeast
• 10g Salt
• 20ml Extra virgin olive oil

For the Sauce and Toppings:

• 400g Tomato purée (Pelati)
• 2 Large yellow onions (sliced thinly)
• 4-5 Salted anchovy fillets
• 150g Caciocavallo or high-quality kashar cheese
• 50g Breadcrumbs (for crunch on top)
• Fresh thyme and olive oil

Preparation Process

1. Dough: Mix the flour, water, yeast, and salt. You should achieve a soft, sticky dough. Let it rest for 30 minutes, then apply the “stretch and fold” method.
2. Fermentation: Allow the dough to undergo cold fermentation in the refrigerator for at least 12–24 hours (this provides the special texture).
3. Sauce: Caramelize the onions thoroughly in olive oil, then add the tomatoes and anchovies and cook slightly.
4. Tray: Spread the dough into a rectangular tray greased with olive oil. Cover with the sauce, cheese, and breadcrumbs.
5. Baking: Bake in a preheated oven at 220°C for approximately 20–25 minutes until the bottom is well browned.

Recipe Tips

• The Breadcrumb Secret: Lightly sauté the breadcrumbs in olive oil before sprinkling them on top to ensure a wonderful crunch when it comes out of the oven.
• Cold Fermentation: Do not rush; letting the dough rest in the refrigerator allows the gluten to develop and the flavor to deepen.

Serving Suggestion

Cut into rectangular slices and serve, preferably with a fresh Italian arugula salad on the side.

Nutritional Values (Approx. per serving)

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 12g
• Fat: 10g

Category and Place in World Cuisine

Italian Cuisine / “Street Food.” It is a unique category that bridges the gap between “Focaccia” and “Pizza.”

Target Audience

Ideal for “thick crust” pizza enthusiasts who love the balance of carbohydrates and rich tomato-cheese flavors.

Allergy Warnings

Contains gluten (flour) and fish (anchovies). Those with dairy allergies should be cautious due to the cheese.

Why should I eat this dish?

It takes the concept of homemade fast food to the next level. It offers a feast that is both nutritious and very economical.

Useful Information and Resources

• Harvard T.H. Chan School: Healthy Eating Plate (to maintain balance when eating pizza).
• The Spruce Eats: Italian Culinary Techniques.

Frequently Asked Questions

• Why is Sfincione so spongy? Thanks to high hydration (water ratio) and long fermentation.
• Are anchovies necessary? They are the foundation of the traditional recipe; they provide the saltiness and the “umami” flavor.
• Which flour should be used? A strong bread flour with high protein content.
• Can it be frozen? Yes, you can slice and store it in the freezer for up to 1 month.

Zero Waste Note

Use your leftover stale bread to make breadcrumbs for the crunchy topping on this pizza. When making the sauce, utilize the seedy parts of the tomatoes as well.

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