Pizza Siciliana (Sfincione)

Thick, airy homemade dough baked in a pan until deeply golden, then topped with a slow-simmered tomato-onion sauce and a generous shower of cheese.

Ingredients

• 400g (3 1/4 cups) bread flour (or strong plain flour)
• 300g (1 1/4 cups) warm water (about 38–40°C / 100–104°F)
• 7g (2 1/4 tsp) instant dry yeast
• 10g (2 tsp) fine salt
• 15g (1 tbsp) extra virgin olive oil (for the dough)
• 2 tbsp extra virgin olive oil (for the pan and finishing)
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, finely chopped (pantry staple)
• 400g (14 oz) canned crushed tomatoes (or passata)
• 1 tbsp tomato paste (optional but excellent)
• 1 tsp dried oregano
• 1/2 tsp sugar (optional, to balance acidity)
• Salt and black pepper
• 200g (about 2 cups) shredded mozzarella (low-moisture preferred)
• 40g (about 1/2 cup) finely grated Pecorino Romano or Parmesan
• 2 tbsp fine dried breadcrumbs (traditional touch; optional)

Method

• 1

  Step 1: Make the dough (no-knead, high hydration)

  In a large bowl, mix warm water and yeast. Add flour and stir with a sturdy spoon until no dry flour remains. It will look shaggy and sticky. Cover and rest 10 minutes (this jump-starts gluten formation).

• 2

  Step 2: Salt + oil, then build strength

  Sprinkle in salt, drizzle in 1 tbsp olive oil, then mix/squeeze the dough through your fingers for 1–2 minutes until it tightens slightly.

• 3

  Step 3: First rise

  Cover and let rise at room temp until doubled, 60–90 minutes (time depends on room warmth). Look for a domed surface and lots of bubbles along the sides.

• 4

  Step 4: Cook the Sicilian onion-tomato sauce

  While dough rises, heat 2 tbsp olive oil in a pan over medium heat. Add onion with a pinch of salt and cook until soft and sweet, 10–12 minutes (don’t rush—this is classic sfincione flavor). Add garlic and cook until fragrant, 30 seconds.

• 5

  Step 5: Prepare the pan + second rise

  Generously oil a 23 x 33cm (9 x 13-inch) metal pan with 2 tbsp olive oil. Scrape dough into the pan. Oil your fingertips and gently press/drag dough toward the corners. If it springs back, rest 10 minutes and try again—don’t tear it.

• 6

  Step 6: Bake the crust (par-bake for the best texture)

  Preheat oven to 230°C / 450°F (210°C fan). Bake the dough plain for 8–10 minutes until the surface looks set and lightly dry (no color needed yet). This helps keep the center airy and prevents a soggy base.

• 7

  Step 7: Top like Sicily

  Spread the thick onion-tomato sauce over the par-baked crust. Scatter mozzarella evenly, then shower with Pecorino/Parmesan. If using breadcrumbs, sprinkle them lightly over the top for that traditional sfincione finish.

• 8

  Step 8: Bake until deeply golden

  Return to oven and bake 12–15 minutes until the cheese is melted and the edges are a deep golden brown. For extra top color, finish with 1–2 minutes under the broiler/grill (watch closely).

• 9

  Step 9: Rest, slice, serve

  Rest 5–10 minutes (this sets the crumb). Lift out (or slice in the pan) into squares. Drizzle with a touch of olive oil before serving.

Tips

• **Flour:** Bread flour gives the best airy, chewy crumb. Plain/all-purpose works—reduce water slightly to 280–290g if your flour is weaker.
• **Sauce thickness matters:** Simmer until thick; if it’s still loose, keep going. Thick sauce = crisp bottom and fluffy center.
• **Cheese choice:** Low-moisture mozzarella browns better and releases less water than fresh mozzarella (which can make the top watery).
• **Make-ahead:** Refrigerate the dough (covered) after the stretch-and-folds for up to 24 hours. Bring to room temp 60–90 minutes before pressing into the pan.
• **Serving ideas:** Classic with a simple green salad; also fantastic at room temperature for lunch the next day.

Nutrition (per serving, estimate)