Sfincione

Sicilian pizza may as well not even exist in Atlanta.  With a very (VERY) limited number of exceptions, the version you tend to see around town is the lowest common denominator of a near approximation to “Sicilian” pizza.

So, what’s a girl to do?  She makes her own, of course.

Sfincione
make enough to fill 1 large sheet pan

The Day Before:

Combine 3 1/2 cups unbleached flour, 1/2 cup whole wheat flour, 1 teaspoon salt and 2 cups water in a large mixing bowl.  Stir briefly.  Cover and allow to sit for 20 minutes.  Add yeast, 3 Tablespoons sugar and 4 Tablespoons olive oil.  Stir well to combine.  Turn dough onto a well-floured wooden board and knead.  Add enough flour to make a sticky, yet kneadable dough.  Knead for 8-10 minutes.  Brush large mixing bowl generously with olive oil and cover.  Refrigerate overnight (at minimum) or 24 hours.

Day of Eating:

Two hour before mealtime, remove dough from the refrigerator.  Let sit for 30 minutes.  Turn dough onto floured board and knead briefly.  Dough should be capable of achieving window pane.  Cover dough and allow to rest for at least 20 minutes.  Press dough into well-olive oiled sheet pan.  Let rise 35-45 minutes.

While Dough Rises:

Saute 1 large onions and 2-3 cloves of finely chopped garlic in olive oil.  Saute until onions are nicely wilted and barely golden at the edges.  Add 1/2 cup Sclafani (or another high quality DOP) crushed tomatoes.  Bring to a simmer and cook for 1-2 minutes.  Set aside to cool.

When Dough Is Properly Risen:

Preheat oven to 550 degrees F.

Slice 1/2 lb mozzarella into very thin slices.  Scatter over dough.  Distribute whole anchovy fillets over dough.  Then, evenly distribute tomato onion mixture over dough.  Grate 1/2 cup cacciocavallo.  Toss cacciocavallo with 1/2 cup fresh bread crumbs in a small bowl.  Sprinkle this over the top of everything.

Optional:

Finish by sprinkling a fine chiffonade of basil on top

Bake:

Place sheet pan in the oven and lower temperature to 500 degrees F.  Bake Sfincione for 5 minutes at 500 degrees.  Then, lower to 450 degrees F and bake for 20-25 minutes or until bubbly crust is sufficiently golden.