READY IN 12+ hrs

Sfincione Siciliano Pizza

Read Reviews (2)

"This Sfincione Siciliano is a cheese-less square pie pizza once commonplace in NYC pizzerias and bakeries." — CDM68

Directions

Sprinkle the yeast over the warm water in a large bowl. Let stand until dissolved, about 5 minutes.
Stir the cold water and salt into the yeast mixture and gradually stir in flour until the mixture pulls together into dough. Remove dough from the bowl and knead on a lightly floured surface for 5 to 10 minutes, until a smooth tight ball can be formed. Dust the dough with flour and place in a sealed container or resealable bag with plenty of extra room. Refrigerate for at least 12 hours, and up to 3 days.
Preheat the oven to 500 degrees F (260 degrees C). This will take a while. Stretch out the dough and press into a large oiled baking sheet. The dough should feel cold to the touch. Use a fork to poke holes all over the dough so that it will rise evenly without having giant bubbles.
Toast the breadcrumbs in a large skillet over medium-high heat until golden brown; set aside. Heat half of the olive oil in a large skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Remove from the heat and stir in the crushed tomatoes, red pepper flakes, pine nuts and raisins.
To assemble the pizza, arrange anchovy fillets evenly over the dough. Spread the tomato sauce heavily over the entire crust. Sprinkle liberally with toasted bread crumbs and drizzle with the remaining olive oil. Allow the dough to rise near the warm oven for about 30 minutes.
Bake the pizza on the bottom rack of the oven for 12 to 15 minutes, until the bottom of the crust is golden brown when you lift it up to look. Cut into 12 servings and enjoy.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 12 hrs 35 mins

Reviews More Reviews

Jan 31, 2008

Oh my god you just brought back such good memories of my childhood with this recipe. I probably would have never found this. I remember eating this when I was about 7-8 years old. My mom would buy it for me after school. I remember the texture of the sauce (which must be the bread crumbs) however I dont remember the anchovies part. They probably just gave me a plainer version since I was little. Either way. I can not wait to try this and now I may even fly up north to get some from that same bakery! thankyou so much for posting this. Oh and one more thing. I remember parmesan cheese sprinkled on top. Is that part of the recipe?

—Irini992

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Feb 21, 2008

Amazing,Amazing,Amazing! Best Recipe I've ever tried for Pizza. This is a great recipe for those who like a thick, soft, spongy dough. I followed the recipe for the dough (refridgerated 24hrs though), and then made my own variety of pizza (pesto, tomato and red onion). I spread a little olive oil in a cast iron skillet, laid the dough in and pressed it to make big crusts. Baked at 500 for 10 minutes.

—YellowBeetleSB

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2 Ratings

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Nutrition

Calories
218 kcal
11%

Carbohydrates
25.4 g
8%

Cholesterol
3 mg
1%

Fat
10.8 g
17%

Fiber
1.8 g
7%

Protein
5.6 g
11%

Sodium
396 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sfincione Siciliano Pizza

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 218
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 1.5g 8 %
Cholesterol 3mg 1 %
Sodium 396mg 16 %
Potassium 195mg 5 %
Total Carbohydrates 25.4g 8 %
Dietary Fiber 1.8g 7 %
Protein 5.6g 11 %
** Sugars 1.8g
Vitamin A 6 %
Vitamin C 7 %
Calcium 4 %
Iron 21 %
** Thiamin 27 %
Niacin 34 %
Vitamin B6 6 %
Magnesium 8 %
Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.