copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
sfincione alla marinara
sicilian pizza with anchovies
for the dough:
3 cups unbleached all-purpose flour
1 tablespoon salt
1 package dry yeast (2¼ teaspoons)
1 teaspoon sugar
1 cup warm water (filtered or spring water)
for the topping:
6 ounces tomato paste
6 ounces water
2 garlic cloves
6 anchovy filets
2 teaspoons dried oregano
2 tablespoons olive oil
for the dough
Warm the water to 105° F then pour 1/2 cup into a bowl bowl, and stir in
the yeast. Let the yeast dissolve until it foams, about 15 minutes.
Put the flour in a large mixing bowl, make a well in the center, then add
the salt and 2 tablespoons of olive oil. Add the yeast and the rest of the
water to the well and work the dough into a ball. Turn out the dough
onto a flour-dusted work surface and slowly knead the dough for about
10 to 15 minutes until it is smooth and elastic, adding more flour if the
dough seems too wet.
Dust the bowl with flour and place the dough in the bowl, dust the top of
the dough with flour. Cover the bowl with a kitchen towel and place it in
a warm spot and let the dough rise for at least 1 hour, or until it has
doubled in size.
Preheat the oven to 375° F.
Once the dough has finished rising, brush a 12 x 18-inch baking sheet
with olive oil. Gently punch down the dough and place it in the pan. Using
your fingers, shape the dough to line the pan and fit it to the edges of the
pan. Cover the pan with a kitchen towel and allow the dough to rise for at
least 30 minutes.
When the dough is ready, spread sauce over the top of the dough,
sprinkle with oregano, and bake for 25 to 35 minutes, or until the bottom
of the crust turns golden brown.
Drizzle with extra virgin olive oil and slice into squares with a knife or
pizza cutter and serve
for the topping
Peel the onion and finely chop, then mash the garlic with a fork, and
finely chop the anchovies.
Place the onions and garlic in a pan with 2 tablespoons of olive oil over
moderate heat and cook for about 10 minutes until translucent and
lightly golden. Stir in the tomato paste and water, simmer for 10
minutes, and then stir in the anchovies.