"This Sfincione Siciliano is a cheese-less square pie pizza once commonplace in NYC pizzerias and bakeries." — CDM68
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active dry yeast
warm water (110 degrees F/45 degrees C)
2 1/4 cups
soft bread crumbs
1 (14 ounce) can
crushed red pepper flakes
1 (2 ounce) can
anchovy fillets packed in olive oil, drained
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?
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sfincione Siciliano Pizza
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 97
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