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Pizza Sfincione with Sicilian thick crust and sweet onion
Sicilian onion and anchovy thick crust pizza

Pizza Sfincione

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Sfincione is not your usual thin, crispy pizza. Its name comes from the word 'sponge', referring to the high, airy, soft structure of the dough that soaks up the delicious sauce. This is Palermo street food, a must-have at Christmas and New Year. The toasted breadcrumbs on top protect the juicy topping and add a unique texture.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 6 servings
🔥 Calories 610 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Deep baking tray
  • Frying pan (for sweating onions)
  • Stand mixer (optional, for kneading)

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Generously oil a deep baking tray. Stretch the dough into it by hand to fill the corners, then cover and let it prove in the tray for 30 minutes.

Tip: The gluten structure needs to relax so it doesn't spring back (elasticity vs extensibility). During resting, bubbles regenerate.
2 ✓

Meanwhile, chop the onion finely and sweat it in a little oil over low heat until glassy and soft. Do not brown it, just soften!

Tip: Slow sweating brings out the natural sugars of the onion without creating bitter charred notes.
3 ✓

Preheat the oven to 220°C. Press dimples into the proved dough with your fingers, then place anchovy pieces in them.

Tip: The dimples prevent the dough from rising into a dome in the middle and provide space for the delicious juices.
4 ✓

Spread the tomato sauce over the dough, distribute the sweated onions on top, then sprinkle with the diced mozzarella.

Tip: Mixing the onions into the sauce gives an even more harmonious flavour.
5 ✓

Finally, sprinkle the top with the mixture of breadcrumbs and Parmesan, as well as the oregano. Drizzle a little olive oil over the crumbs.

Tip: The oil helps the crumbs brown and crisp up (frying without deep fat).
6 ✓

Bake for 20-25 minutes until the sides of the dough pull away from the tray and are dark golden, and the crumbs are crispy.

Tip: Since the dough is thick, it needs more time for the centre to cook through (heat penetration).
7 ✓

Leave to cool in the tray for 5-10 minutes before slicing.

Tip: If you cut it hot, the inside of the dough may compress and seem sticky. During cooling, the starch solidifies (retrogradation).

Recipe FAQ

Why prove it twice?
The second prove happens in the baking tray. This allows the dough to become 'spongy' with a high structure and not flatten out during baking.
Won't the breadcrumbs be too dry?
No, because they absorb the steam from the sauce underneath and the olive oil, so they become crispy rather than dry.

Ingredients

  • 600 g Pizza dough (made with high gluten/strong flour)
  • 300 ml Tomato sauce (thick)
  • 200 g Mozzarella cheese (or Caciocavallo for authenticity)
  • 200 g Sweet onion (e.g., red onion or shallots)
  • 50 g Parmesan cheese (grated)
  • 50 g Breadcrumbs
  • 50 g Anchovy fillets
  • 3 tbsp Olive oil
  • 5 g Fresh oregano