Find out how to Make Sfincione Palermitano

Whereas somebody from Palermo would by no means name this dish something apart from “sfincione,” this unbelievable recipe may be considered a type of Sicilian pizza. With a thick and spongy dough, a hearty onion and tomato-based sauce, and a punchy and umami-rich taste, that is the antithesis of Neapolitan pizza.

Find out how to Make Sfincione Palermitano | Genuine Sicilian Pizza Recipe

One very handy benefit sfincione has over Neapolitan pizza is that, not like the latter, it may be made out of begin to end in in the future! Subsequent time you’re craving a pizza however don’t need to look forward to the following day, give this thick-crust Sicilian “pizza” a shot.

Sicilian vs. Neapolitan Pizza

What makes sfincione totally different from conventional pizza? For starters, the dough is totally totally different. Whereas regular pizza dough is made with 00 (or all-purpose) flour, yeast, water and salt, sfincione dough additionally mixes in some semolina flour, olive oil and a tiny little bit of sugar. The oil makes the dough spongy and, ultimately, barely crispy; the sugar provides a touch of sweetness that pairs very nicely with the onion sauce which brings loads of pure sweetness to the “pizza.” These would possibly look like minor tweaks however the closing outcomes are completely divergent!

A standard tomato pizza sauce is rarely cooked, because it’s meant to retain a light-weight and recent style (which is why delicate basil works so nicely with it). Sfincione sauce is thick and cooked down to realize a robust, savory taste, which is then additional accented with the daring flavors of anchovies and oregano.

Lastly, in fact, there’s the shape issue. Sfincione isn’t spherical, it’s a pan pizza that’s reduce sq.. The large, thick slices are a far cry from thin-crust pizza, however they fantastically take in the heavier sauce.

Watch the Pasta Grammar video the place we make Sciavata right here:

SFINCIONE PALERMITANO RECIPE

Makes: One giant pan pizza which serves 6-8 individuals

Prepare dinner Time: As much as 7 hours, largely unattended

For the dough, you will have:

• 1 tsp (5g) energetic dry yeast

• 1 1/4 cups (300g) water

• 2 1/2 cups (300g) all-purpose flour, plus further for dusting

• 1 2/3 cups (200g) semolina flour

• 2 tbsp (30g) further virgin olive oil

• 2 1/2 tsp (12g) salt

• 3 1/2 tsp (15g) white granulated sugar

For the sauce and toppings, you will have:

• 3-4 tbsp further virgin olive oil, plus further for drizzling and brushing

• 2 giant onions, thinly sliced

• 28 oz. (800g) canned entire peeled tomatoes

• Salt

• Recent black pepper

• ~10 anchovies below oil, chopped

• 4 oz. (115g) chopped Sicilian caciocavallo cheese (or substitute with a pointy provolone)

• 1/2 cup (45g) bread crumbs, or to style

• Grated cheese to style (if you will discover it, use a Sicilian caciocavallo; in any other case substitute with pecorino or Parmigiano-Reggiano)

• Dried oregano to style

Additionally, you will want

Stir the dry yeast into the water till it has dissolved. In giant mixing bowl, mix the flours, olive oil, salt and sugar. Combine them collectively nicely, then start regularly including the water whereas persevering with to combine by hand.

When all the water is integrated and a tough dough has shaped, switch it to a clear work floor and knead till it is rather even and pretty clean—about 10-Quarter-hour. If the dough is sticky, mud it with a little bit flour. It must be smooth and pliable; if it’s too dry you possibly can work a little bit extra water in.

Place the completed dough again into the blending bowl, cowl it with plastic wrap, and let it rise at room temperature for 3-4 hours or till it doubles in dimension. Liberally brush a medium non-stick baking tray with olive oil and switch the dough into the middle. Rub a little bit oil in your fingers to forestall sticking and use your arms to press the dough out till it evenly fills the tray into each nook. Cowl with plastic wrap and let it rise for 1-2 hours or till it’s about an inch thick.

Whereas the dough rises within the pan, you possibly can put together the sauce. Mix the olive oil and sliced onions in a saucepan over medium warmth. Prepare dinner the onions, stirring incessantly, till they’re barely tender. In the meantime, put together the entire peeled tomatoes by reducing them right into a pulp with kitchen shears (you can even break them up by hand).

Pour the tomatoes (plus all of the purée from the can) into the onions. Stir all collectively, season with a beneficiant pinch of salt, and produce to a mild simmer. Prepare dinner the sauce, partially lined for about 1 hour, or till the onions grow to be very tender and candy and the sauce thickens. Season once more with salt because the sauce nears completion, then set it apart for later.

When the dough has risen, preheat an oven to 410 levels F (210 C). Unfold chopped anchovies and chopped cheese evenly over the dough. Subsequent, unfold the tomato/onion sauce in a thick layer over all.

Bake the sfincione for 20 minutes. Take away it from the oven and decrease the temperature to 400 F (205 C). Prime the pizza with sprinkled bread crumbs, a beneficiant grating of cheese, and dried oregano. Bake an additional 10 minutes or till the cheese is melted and starting to get crispy.

Serve heat and recent for finest outcomes, however sfincione can be scrumptious when chilly!

Buon appetito!

Wish to evaluate this to a conventional, Neapolitan pizza? Yow will discover our recipe right here! If pan pizza is extra your model, do not miss out on making an attempt a “Pizza al Padellino” from Turin!