recipes

Sfincione

A great thick Italian pizza which you can top with your favourite ingredients.

Ingredients

• For the Base
• 250g Roma Pizza and Pasta
• "00" flour
• 100g semolina flour (Grano
• Duro)
• 270ml warm water
• 1 tsp dried yeast
• 50ml Roma Extra Virgin
• Olive Oil
• 3 tsp sugar
• 1 tsp salt
• For the Topping:
• 1 large onion, diced
• 4 anchovies, minced
• 450ml Roma passata or homemade tomato sauce
• 75g breadcrumbs, toasted
• 175g slices of fresh mozzarella (or caciocavallo or provolone cheese)
• 75g grated pecorino (or parmesan)
• 1 tbsp oregano
• Roma Extra Virgin Olive oil
• Extra flour for dusting the baking tray

Method

1. Pour the water into a large mixing bowl, add the sugar and stir to dissolve.
2. Sprinkle the yeast over the water and let sit for several minutes to dissolve. Mix the
3. two flours and salt in a bowl. Make a well in the centre and pour in the year mixture.
4. Knead the dough on a lightly floured surface until it is elastic and satiny, about eight
5. to ten minutes, adding the minimum amount of additional flour needed to keep the
6. dough from sticking.
7. Finally, knead in the olive oil (this might be neater to do in a mixing bowl) Put the
8. dough in a large mixing bowl, cover it with cling film or a damp tea towel and let rise
9. in a warm room until doubled in bulk, for approximately two hours.
10. Meantime, sauté the diced onion in the olive oil. When the dough is ready, punch the
11. air out and knead lightly for two minutes. Flour the baking tray and place the dough
12. on the tray, pressing down to fill the tray completely. Arrange the onion and
13. anchovies on top.
14. Then spread the sliced cheese, followedby the tomato sauce. Mix the breadcrumbs
15. with the grated pecorino and oregano and sprinkle them in an even layer over the
16. sauce.