Sicilian Christmas Pizza (Sfincione)
Ingredients: warm water, yeast, salt, white sugar or honey, olive oil · 150 min cook time · 450kcal · ₩22,450
Ingredients
2cups warm water, 1package yeast, 1pinch salt, 1tablespoon white sugar or honey, 0.25cup olive oil, 3cups flour, 2large onions, 1tablespoon red chili flakes, 1teaspoon freshly ground black pepper, 1squirt tomato paste, 1tablespoon dry oregano, 9fillets oil packed anchovy fillets, 1jar prepared tomato sauce (marinara), 1cup fine dry plain breadcrumbs, 0.5cup freshly and finely grated pecorino cheese, 0.5cup mozzarella cheese, 0.5cup aged provolone cheese
Instructions
1. Start the dough by sprinkling a package of yeast over two cups of very warm water (about 105 degrees Fahrenheit) and let it bloom.
2. Add a touch of salt, some white sugar or honey, a nice drizzle of olive oil, and flour to the yeast mixture.
3. Knead the dough with a dough hook on a stand mixer for about six or seven minutes until it forms a very smooth, elastic, extremely wet, and soft dough. Scrape down the sides occasionally if necessary.
4. Cover the dough and let it sit in a warm spot for about an hour and a half, or until it doubles in size.
5. While the dough is rising, make the anchovy onion sauce. Saute two or three onions in a little olive oil over medium heat with a nice big pinch of salt. Cook, stirring occasionally, until they soften and sweeten up (about six or seven minutes).
6. Add a whole bunch of red chili flakes, freshly ground black pepper, a squirt of tomato paste, a fairly giant pinch of dry oregano, and nine oil-packed anchovy fillets to the onions. Cook, stirring, for a few minutes until the anchovies dissolve.
7. Add some prepared tomato sauce (like marinara) and a splash of water to rinse out the jar. Stir everything together.
8. Let the sauce simmer on medium-low for about 20 minutes. Taste for seasoning, then turn off the heat and set aside until needed.
9. Prepare the crispy breadcrumb topping. Combine fine dry plain breadcrumbs with a whole bunch of freshly and finely grated pecorino cheese. Mix with a fork.
10. Add about a tablespoon of the olive oil from the anchovy package and another tablespoon or two of regular olive oil to the breadcrumb mixture. Mix until all breadcrumbs are moistened.
11. Generously olive oil a sheet pan (about three tablespoons).
12. Transfer the risen dough onto the greased pan. Using a very well-oiled hand, spread the dough out to the edges by pulling, stretching, and pressing.
13. Spoon and spread the anchovy onion sauce over the dough, distributing it first and then spreading it out. You can go all the way to the edges or stop about a half-inch from the pan for appearances.
14. Sprinkle a combination of mozzarella and aged provolone cheese over the sauce. Do not put on too much cheese, keeping with tradition.
Source: Watch the original video