Sfincione
Sfincione
Traditional recipe
The tall and soft Palermo pizza with tomato, onions, anchovies, caciocavallo and oregano: Palermo's most beloved street food.
Sfincione is the quintessential Palermo pizza, distinct from Neapolitan pizza in its thick, soft texture (almost like focaccia) and its topping of stewed onion and anchovies. The name derives from the Latin "spongia" (sponge) due to the porous texture of the dough. It is sold on the streets by street vendors, "sfinciunari," who still sell it today in Palermo. The Palermo version is "in bianco" (without tomato sauce) in older versions, but the modern version with tomato sauce is the most popular.
Instructions
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3 steps · natural Italian voice
Dough and first leavening
Mix flour and crumbled yeast, gradually pour in warm water, add oil and salt last. Knead for 8–10 minutes by hand (6–7 minutes in a stand mixer) until the mixture is smooth and elastic. Cover and proof 60–90 min in a warm place until doubled in size or bubbles appear.
Preparing the dressing
Thinly slice the onions and sauté them in plenty of oil. over medium heat-low 20–30 minutes until soft and amber colored. Add the chopped tomatoes and chopped anchovies, raise the heat slightly, and cook for 8–10 minutes until the sauce thickens; season with salt and pepper and season with dried oregano.
Assembly and cooking
Generously anoint one baking pan low, roll out the dough by pressing to obtain 1.5–(0.79 in) 2 cm thick and let rest 25–30 min. Distribute the sauce by spoonfuls, sprinkle with caciocavallo grated cheese, oregano and breadcrumbs, drizzle with oil. Bake in preheated oven at (392°F) 200°C for 30–35 min until evenly browned, with a crispy edge and light crackling.
Chef's Tips
Use plenty of oil: the sfincione "swims" in it. The sautéed onion is the heart of the sauce: don't rush it. It can also be eaten at room temperature: excellent street food.
Ingredients
- For the dough: (17.64 oz) 500 g of 00 flour, (10.14 fl oz) 300 ml of warm water, (0.53 oz) 15 g of fresh yeast, (1.01 fl oz) 30 ml oil, (0.35 oz) 10 g salt
- For the dressing: 2 large onions, (14.11 oz) 400 g of canned whole peeled tomatoes, 6 anchovies in oil, (5.29 oz) 150 g of caciocavallo grated, plenty of dried oregano, extra virgin olive oil, breadcrumbs
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
- caciocavalloItalian delis or online
Sharp (aged) provolone
Or: Low-moisture mozzarella, for melting
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
⚠️ Automatic ingredient-based detection. Always check product labels.
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