Sicilian Pizza (Sfincione) Recipe by Chef Jeeny Maltese

No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Course dinner
Cuisine Italian
Servings 2

Ingredients
  

For the Dough:

  • 5 cups all-purpose flour
  • 1 teaspoon of sea salt
  • 1 tablespoon of sugar
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of yeast
  • 1 ¾ cups of warm water 30° to 40°

For the Toppings:

  • 6 cloves of finely minced garlic mixed with 2 tablespoon of olive oil
  • ½ cup of passata
  • 250 g of shredded mozzarella
  • 250 g fresh mozzarella
  • Sliced cherry vine tomatoes
  • ¼ cup of grated parmesan cheese
  • 15-20 basil leaves
  • sea salt and fresh cracked pepper to taste

Instructions
 

  • Dough: Preheat the oven to 250C°.
  • Add all the ingredients to a standing mixer with the hook attachment or to a clean surface. Mix until combined and knead in a mixer on low speed for 2 to 3 minutes or by hand for 5 to 6 minutes.
  • Cover with a towel and let double in size, about 90 minutes.
  • Next, drizzle some olive oil onto your sheet pan/deep baking tray that you will be cooking in, I used a 12”x18”x2” deep baking tray. If you have smaller ones, then divide the dough and make 2 pizzas or reserve the remaining dough in the freezer.
  • Form the pizza dough to the sheet pan so that it is completely covered.
  • Next, evenly spread on the garlic and olive mixture all over the pizza making sure to leave a 1” crust around the outside.
  • Evenly spread on the tomato passata also leaving a 1” edge around the outside and then layer on as followed: shredded mozzarella, fresh mozzarella, tomatoes, parmesan cheese, basil leaves, sea salt, and pepper.
  • Cook the pizza for 12 to 14 minutes at 250C° or until browned and cooked throughout. Slice and serve!

Notes

Make sure to work your pizza dough enough, to develop the gluten and have a smooth, elastic pizza dough. You can add any of your favourite toppings to this recipe, anchovies, peppers, mushrooms, artichokes, aubergine, etc. 
Keyword Pizza
Tried this recipe?Let us know how it was!

You may also like...