Whereas somebody from Palermo would by no means name this dish something apart from “sfincione,” this unimaginable recipe will be regarded as a form 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.
Easy methods to Make Sfincione Palermitano | Genuine Sicilian Pizza Recipe
One very handy benefit sfincione has over Neapolitan pizza is that, in contrast to the latter, it may be created from begin to end in someday! Subsequent time you’re craving a pizza however don’t need to look ahead to the subsequent 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 appear to be minor tweaks however the closing outcomes are completely divergent!
A traditional tomato pizza sauce is rarely cooked, because it’s meant to retain a light-weight and contemporary style (which is why delicate basil works so nicely with it). Sfincione sauce is thick and cooked down to realize a strong, savory taste, which is then additional accented with the daring flavors of anchovies and oregano.
Lastly, after all, there’s the shape issue. Sfincione isn’t spherical, it’s a pan pizza that’s lower sq.. The large, thick slices are a far cry from thin-crust pizza, however they superbly 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
Cook dinner Time: As much as 7 hours, largely unattended
For the dough, you have to:
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 have to:
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
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 step by step including the water whereas persevering with to combine by hand.
When the entire 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 just a little flour. It ought to be comfortable and pliable; if it’s too dry you may work just a little 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 measurement. Liberally brush a medium non-stick baking tray with olive oil and switch the dough into the middle. Rub just a little oil in your fingers to stop sticking and use your fingers 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 may put together the sauce. Mix the olive oil and sliced onions in a saucepan over medium warmth. Cook dinner the onions, stirring regularly, till they’re barely tender. In the meantime, put together the entire peeled tomatoes by slicing 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 convey to a delicate simmer. Cook dinner the sauce, partially lined for about 1 hour, or till the onions change into 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). High 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 contemporary for greatest outcomes, however sfincione can also be scrumptious when chilly!
Need to examine this to a conventional, Neapolitan pizza? Yow will discover our recipe right here! If pan pizza is extra your type, do not miss out on making an attempt a “Pizza al Padellino” from Turin!
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