Sfincione Recipe – Sicilian Pizza

Name: Sfincione Recipe – Sicilian Pizza
Total time: 100 min
Ingredients: 20g of yeast; 500ml of warm water; 500g of soft wheat flour; 500g of durum wheat flour; 25g of salt; 50g of extra virgin olive oil; 1.5kg tomato pulp, made of crushed tomatoes (including skins, seeds and flesh). You can use crushed tinned tomatoes instead if preferred; 3 garlic cloves, sliced; 3 sprigs of basil; 9g of salt; 9g of sugar; olive oil; 30g of anchovies; 1.5l passata; 250g of Caciocavallo cheese, fresh, grated; 100g of aged Ragusano cheese, grated; 30g of breadcrumbs; oregano, as needed

www.greatitalianchefs.com

Accursio Craparo's scfincione recipe demonstrates the simplicity of this iconic deep pan pizza.

View full recipe on www.greatitalianchefs.com

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Ingredients

20g of yeast
500ml of warm water
500g of soft wheat flour
500g of durum wheat flour
25g of salt
50g of extra virgin olive oil
1.5kg tomato pulp, made of crushed tomatoes (including skins, seeds and flesh). You can use crushed tinned tomatoes instead if preferred
3 garlic cloves, sliced
3 sprigs of basil
9g of salt
9g of sugar
olive oil
30g of anchovies
1.5l passata
250g of Caciocavallo cheese, fresh, grated
100g of aged Ragusano cheese, grated
30g of breadcrumbs
oregano, as needed