Pizza Dough (Italian Sicilian lo Sfincione)

Its original Sicilian ancestor from the province surrounding the capital city of Palermo is called sfincione (or sfinciuni in dialect) and, while enjoyed year-round, is often served at New Year's and for the Feast of San Giovanni. The crust is light, fluffy, and slightly spongy, rather than dense and chewy, with a crisp bottom layer. It's traditionally topped with onions, tomatoes, anchovies, oregano, and a hard Sicilian sheep's milk cheese. The final touch is a crisp top layer of breadcrumbs. In the area around Palermo, it's often sold in bakeries rather than pizzerias (which mostly turn out the typical round, Naples-style pizzas), or from street side stands or food trucks. Though making the dough involves rising time, there is no rolling or tossing required, so it's somewhat easier to make than a classic round pizza. It's a great starter recipe for those who might be intimidated by the idea of homemade pizza.

Sfincione Dough:
3½ cups all-purpose flour, unbleached (500 g)
2¼ tsp. active dry yeast, dissolved in 2 Tbsp. warm water (25 g)
1 tsp. fine sea salt
8½ oz water (250 mL)

Toppings:
2 Tbsp. extra virgin olive oil
3 medium onions, thinly sliced
6 plum tomatoes, ripe, peeled; or canned
2 cloves garlic, peeled and thinly sliced
6 anchovy fillets, finely chopped
½ lb caciocavallo or Pecorino Romano, coarsely grated
1½ cups breadcrumbs
1 Tbsp. fresh oregano, chopped or 1 tsp. dried oregano

Prepare the Dough:
Form the flour into a volcano-like shape with a center well on a large wooden cutting board or clean kitchen counter.

Add the yeast (dissolved in water) to the center with the salt followed by the water. Pull flour into the center and mix. Once a dough starts to form, start to knead. Knead until the dough is homogenous and smooth and form into a ball. Cover with a kitchen towel and let rest for at least 3 hours.

Prepare the Toppings:
Heat the olive oil over low heat in a large skillet. Add the sliced onions and sauté until softened and translucent, about 8-10 minutes.

Add the tomatoes and garlic, using a wooden spoon or spatula to help the tomatoes break down as they cook.

Continue cooking until sauce is slightly thickened, another 15-20 minutes.

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8). Grease a baking sheet with olive oil.

Place the Toppings:
Spread the rested dough in a layer in the bottom of the pan (about 1" high), gently pushing it to keep from expelling too much air. Spread the anchovy pieces evenly over the dough and press in gently. Sprinkle about a quarter of the grated cheese over the crust, then cover evenly with a thin layer of the tomato sauce. Sprinkle with the remaining grated cheese, breadcrumbs, and the oregano. Drizzle the top generously with more olive oil.

Bake the Pizza:
Bake until the cheese is melted and the cheese and breadcrumbs are lightly browned, about 15 minutes.

Slice into squares and serve hot or at room temperature.

Makes 6-8 servings.