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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sfincione – Sicilian Pizza

1.0

20g of yeast

500ml of warm water

500g of soft wheat flour

500g of durum wheat flour

25g of salt

50g of extra virgin olive oil

1.5kg tomato pulp, made of crushed tomatoes (including skins, seeds and flesh). You can use crushed tinned tomatoes instead if preferred

3 garlic cloves, sliced

3 sprigs of basil

9g of salt

9g of sugar

Olive oil

30g of anchovies

1.5l passata

250g of Caciocavallo cheese, fresh, grated

100g of aged Ragusano cheese, grated

30g of breadcrumbs

50g of extra virgin olive oil

Oregano, as needed

To make the sfincione dough, dissolve the yeast in the water and leave for 5 minutes to activate
Once the yeast has started to foam a little, add the flours, then the salt and oil. Knead well, cover with a damp cloth, and let rise for 1 hour at 30°C
Meanwhile, make the passata. Lightly fry the garlic and basil in a dash of oil. Add the tomato pulp and season with the salt and sugar
Stir well, allowing the flavours to infuse and the tomatoes to heat through (about 8 minutes), then remove the basil sprigs and transfer the sauce to a blender. Blitz until very smooth, then set aside
Preheat the oven to 180°C/gas mark 4
Roll out the dough and place in the baking tray. Garnish with the anchovy, Caciocavallo cheese, passata, grated Ragusano cheese, breadcrumbs, oregano and extra virgin olive oil
Bake for 25 minutes, then remove and allow to cool slightly before slicing and serving

Course🍽️Main Course

Diets🥩Carnivore...

Category🍕Pizza

Cuisine🇮🇹Italian

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 75 weeks ago

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