Sfincione Siciliano Pizza

    14 hours 35 mins

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

    2 people made this

    Serves: 12 

    • 1 teaspoon active dry yeast
    • 1/4 cup warm water 45 degrees C (110 degrees F)
    • 3/4 cup (190ml) cold water
    • 1 teaspoon salt
    • 2 1/4 cups (290g) bread flour
    • 3/4 cup (75g) soft bread crumbs
    • 1/2 cup (125ml) olive oil
    • 1 large onion, chopped
    • 1 (400g) can crushed tomatoes
    • 1/2 teaspoon crushed red chilli flakes
    • 2 tablespoons pine nuts
    • 2 tablespoons raisins
    • 1 (60g) can anchovy fillets packed in olive oil, drained

    Prep:20min  ›  Cook:15min  ›  Extra time:14hr proofing  ›  Ready in:14hr35min 

    1. Sprinkle the yeast over the warm water in a large bowl. Let stand until dissolved, about 5 minutes.
    2. 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.
    3. Preheat the oven to 260 degrees C (500 degrees F). This will take a while. Stretch out the dough and press into a large oiled baking tray. 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.
    4. 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 chilli flakes, pine nuts and raisins.
    5. 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.
    6. 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.

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    Reviews in English (3)


    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?  -  31 Jan 2008  (Review from Allrecipes US | Canada)


    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.  -  21 Feb 2008  (Review from Allrecipes US | Canada)


    This one is fantastic, the only limits are your ideas for toppings. I have never enjoyed a homemade pizza any more.  -  12 May 2017  (Review from Allrecipes US | Canada)