sfincione alla nonna

grandmother's sicilian pizza

ingredients:

for the dough:

3     cups unbleached all-purpose flour
1     tablespoon sea salt
1     package dry yeast (2 1/4 teaspoons)
1     cup warm water, plus (spring water)

for the topping:

2     tablespoons olive oil
4     medium-sized onions
2     tablespoons dried oregano
6     anchovy filets (optional)
       extra virgin olive oil for drizzling
method

for the dough

Warm the water to 105° F, then pour 1/2 cup into a small 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  the onions over the top of the dough
and gently press them into the surface, then 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  and serve.

for the topping

Peel the onions and cut them into 1/4 inch slices. Place the onions in a
sauté pan with 2 tablespoons of olive oil over moderate heat and cook
for about 10 minutes until translucent and lightly golden, add the salt
and set aside.

If using anchovies, omit the salt, finely chop the anchovies and stir them
in with the onions.
LA CUCINA EOLIANA E SICILIANA
                                                           the food of the eolian islands and sicily


HOME  |  INTRODUCTION  |  RECIPES  |  RESOURCES  |  TRAVEL  |  MILAZZO  |  GESSO  |  FAMIGLIA  |  CALASCIONE  |  CINEMA  |  LETTERATURA
_______________________________________________________________________________________________
copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved