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Sicilian Pizza sliced and stacked

Sfincione Siciliano - Sicilian Pizza

Thicker crusted, chewy pizza topped with breadcrumbs and Parmesan
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Prep Time 5 minutes
Cook Time 30 minutes
Dough Rise Time 3 hours
Total Time 3 hours 35 minutes
Servings 10 generous slices

Ingredients
  

FOR DOUGH

  • 2 ¼ tsp Instant Yeast
  • 3 c flour (Tipo OO')
  • 1⅓ c Warm Water (130° F) Faucet water running)
  • 2 tbsp Olive Oil
  • 1½ tsp sea salt

FOR SAUCE + TOPPING

  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion (peeled, sliced)
  • 2 cloves garlic, peeled, sliced
  • 28 ounces peeled tomatoes do not drain
  • 1 tsp salt (optional because you will have a salt content atop pizza in the breadcrumb mixture

Breadcrumb Topping

  • 1/2 c Italain-flavored breadcrumbs
  • 2 tbsp olive oil

Once baked

  • 1/2 c pecorino romano grated cheese
  • premade breadcrumb topping from above
  • 2 tbsp olive oil (optional)

Instructions
 

DOUGH PREP

  • in a mixing cup, place water and yeast.
  • stir until it is fully combined and yeast is not showing but is part of the liquid
  • place flour in mixing bowl then onto mixer stand
  • add water yeast mixture to the flour mix
  • use dough hook and dough setting on stand mixer (not more than level 2)
    combine for up to 3 minutes when the dough is just getting soft and smooth
  • add in the olive oil and the salt and combine again with hook, for about 2 minutes more not more.
  • Once dough forms a ball, or mostly forms, by hand, roll the dough ball to grab the rest of the dough in the bowl and then cover with plastic wrap.
  • Next, you will cover the dough (damp tea towel with a bit of flour atop the dough so they don't stick or plastic wrap (not my favorite method) or a damp papertowel
  • Once covered, your object is to have the dough double in size.
  • Place in an oven with only the oven light, that will allow the dough to double over 2 hours or 3.
  • ****If You are using a bread machine you will place ingredients in the order of our machine instructions, and mark it for dough only. Once it is done, it has already had its first rise, proceed to directions for forming dough below and skip the steps above
    steps for dough from breadmaker to pan

FOR THE TOPPING/SAUCE/ETC.

  • While the dough is rising prepare the sauce
  • In a large covered frying pan add olive oil
  • Next add in the onions and garlic
    onions cooked for sauce for Sfincione Siciliano
  • cover, sauted, on medium low heat, cook down to soft - about 10 minutes, do stir as to NOT burn,
  • once softened, not burned, it's time to add in the tomatoes, however this will spatter, so remove the onion garlic mxiture from warm stovetop for about 10 minutes to cool and turn off the stovetop heat.
    tomatoes for sauce for Sicilian Pizza
  • Once cooled, add the tomatoes, salt and allow to come to a simmer on medium low heat (cover again while doing this for no spatter.)
  • Cook to simmer for about 10 minutes, then turn off burner, remove from heat and set aside (uncovered too cool)

For the breadcrumbs

  • in a separate frying pan, add breadcrumbs + olive oil
  • allow the breadcrumbs to brown (but do move them frequently as they will burn) using a low -medium heat. Get them golden brown and remove from heat (maybe 5 minutes max)

RECTANGULAR DOUGH

  • PREHEAT THE OVEN TO 425°F
  • Using a pastry brush and olive oil (about 1-2 tbsp but not more we don't want a puddle just a coating) brush the rectangular baking pan with the oil. Don't overdo this it is just to make it nonstick. (this oil amount is not in the above recipe as it is just for nonstick usage)
  • uncover your dough and place it into the rectangular-shaped, oilve oil coated pan.
  • stretch the dough from side to side to form a rectangle.
  • set the dough aside for 40 minutes to rise. (cover again with plastic wrap, )

Indents in dough + baking

  • Once 40 minutes have passed your oven will be to temp and it is time to prep the dough for baking.
  • We always poke the dough with some good indents, ( I use my finger or the back of a round wooden spoon) You will go up to a ½" in depth on each poke, and you'll want to space the indents at least 1" up to 2". My Aunt does not indent, so this is all about options.
    poking some indents into the Sicilian Pizza crust

BAKING #1

  • top the dough with only 1/2 of the sauce. Reserve the rest. Place the pizza in the oven to bake for 20 minutes 25 at the most. The sauce will get drier as it bakes.
  • at 25 minutes max, remove the pizza and now we will top it again, with the remaining sauce, then the cheese and the breadcrumbs. I also suggest up to 2 tbsp of Olive Oil drizzle but that is totally optional but it is magic!
    pizza toppe with sauce sfinicione

BAKING #2

  • Bake for just 10-15 minutes more, once you see that is more 'dry' looking take it out. Do not allow it to burn and do not brown the cheese or breadcrumbs. This bake is to accent and add the toppings more than it is to bake as the crust is already baked and we want it chewy. (see photos)
  • At the end of about 10 minutes (up to 15 depending on your oven), remove. Cool
    Enjoy!
    Sicilian Pizza sliced and stacked