Ingredients
Dough
- 2 1/2 teaspoons (10 grams) active dry yeast
- 1 teaspoon (5 grams) white sugar
- 1 1/2 cups plus 3 tablespoons warm water, (divided)
- 3 cups (400 grams) 00 flour
- 1 cup (110 grams) semolina flour
- 2 teaspoons (10 grams) sea salt
- 3 tablespoons extra virgin olive oil, (plus more for greasing)
Marinara Sauce
- 2 teaspoons extra virgin olive oil
- 8 oil-packed anchovy filets, (minced)
- 1 large garlic clove, (crushed with the side of your knife and peeled)
- 1 small yellow onion, (diced)
- 2 tablespoons water
- 1 28-ounce can whole peeled San Marzano tomatoes
- 1 teaspoon sea salt
- 2 teaspoons white sugar
- 2 to 3 fresh basil leaves, (torn)
Toppings
- 3/4 cup freshly grated pecorino cheese
- 1 1/2 teaspoons dried oregano
- 2 tablespoons plain bread crumbs
Instructions
- Activate the Yeast: In a small bowl, whisk together the active dry yeast, white sugar, and 3 tablespoons of warm water; set aside for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the Shaggy Dough: In a large bowl, combine the 00 flour, semolina flour, and sea salt. Add the yeast mixture, extra virgin olive oil, and remaining warm water. Stir using hands or a wooden spoon until the dough begins to pull away from the bowl, forming a rough mass.
- Knead the Dough: Turn the dough onto a clean surface and knead for 5 minutes. Cover with the bowl and let rest for 10 minutes, then knead again for 5 minutes until smooth and elastic, forming a ball.
- Proof the Dough: Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until it doubles in size.
- Prepare the Marinara Sauce: While the dough rests, heat olive oil in a medium sauté pan over medium-low heat. Add minced anchovies, crushed garlic, and diced onion, sautéing until fragrant, about 1 minute. Add water, cover, and cook until onions are soft and translucent, about 5 minutes.
- Process the Tomatoes: Pulse the canned whole peeled San Marzano tomatoes in a food processor or blender 2-3 times to create a chunky but thick tomato texture; alternatively, break them up by hand.
- Simmer the Sauce: Add the processed tomatoes, sea salt, white sugar, and torn basil leaves to the sauté pan. Let simmer uncovered for 15 minutes, then remove from heat and set aside.
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (204°C). Grease a 10 x 15-inch rimmed sheet pan generously with 2 tablespoons of olive oil, including the sides.
- Shape and Rest the Dough: Transfer the risen dough to the prepared pan and gently stretch it evenly to fill the pan using your fingertips. Cover with a damp cloth and let the dough rest and rise again for 30 minutes.
- Assemble the Pizza: If the dough shrinks, gently push it back to the edges of the pan. Spread the prepared tomato sauce evenly over the dough, then sprinkle with freshly grated pecorino cheese, followed by dried oregano, and finish with a layer of plain bread crumbs.
- Bake the Pizza: Bake in the preheated oven for 40 to 45 minutes until the crust is golden and crispy, and the toppings have deepened in color.
- Slice and Serve: Remove the pizza from the oven and let it cool for 10 minutes. Cut into 6 to 8 square slices and serve immediately for the best flavor and texture.
Notes
- Using 00 and semolina flour blend creates the signature texture of sfincione dough, balancing chewiness and crispness.
- Be gentle when stretching the dough to preserve the air bubbles, which contribute to a light texture.
- Anchovies add umami depth to the sauce but can be omitted for those with dietary restrictions.
- Sfincione is traditionally served in square slices, making it perfect for casual gatherings.
- Allowing the pizza to rest before slicing helps the sauce set and avoids sogginess.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Sicilian, Italian
