FABRIZIA LANZA'S SICILIAN PIZZA (SFINCIONE)
Palermo, the capital of Sicily, is street-food paradise, and among its many offerings is sfincione, a hearty pizza that's baked in a rimmed sheet pan, allowing the dough to rise to a chewy thickness, and cut into large square slices. Sfincione is smeared with a frugal tomato sauce enhanced with umami from sheep's milk cheese, onions and anchovy, along with olive oil and a handful of bread crumbs to make the cheese go further. When baked, the top is juicy, while the bottom is crisp from the generously oiled pan. Despite its origins as a street food, it is the perfect pizza to make at home. This easy and authentic recipe is from Fabrizia Lanza, proprietor of the Anna Tasca Lanza Cooking School, on the family's country estate near Palermo.
Provided by David Tanis
Categories brunch, dinner, lunch, pizza and calzones, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
- Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don't add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
- Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
- Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
- Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
- Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
- Bake for 30 to 35 minutes on the oven's middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
- Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 618 milligrams, Sugar 3 grams
PIZZA SICILIA (PALERMO STYLE PIZZA)
Recipe from a magazine article and comes from a restaurant in Palermo, Sicily, Italy. Time does not includes amt needed to proof dough.
Provided by Member 610488
Categories European
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Make dough by mixing dough ingredients. Knead 12 to 20 minutes. Pat into a ball, cover it tight and let stand 3 hours in warm place until twice the size.
- In the oil fry onion tender but not too brown, stir in tomato paste and keep stirring 3 or 4 minutes. Season with spices, pour water over and simmer slowly 25 to 30 minutes. Add anchovies when sauce is done.
- Procure a low, wide and handsome tin pizza pan, or reasonable substitute, and grease well before spreading the well-raised dough ½ to ¾ inch thick.
- Poke your finger tips haphazardly into the dough to make marks that will catch the sauce when you pour it on generously.
- Shake on Parmesan or Parmesan-type cheese and bake in hot oven (350F) ½ hour, then ¼ hour more at lower heat (250F) until the pizza is golden-brown.
- Cut in wedges like any other pie and serve.
Nutrition Facts : Calories 365.4, Fat 14.8, SaturatedFat 3.3, Cholesterol 10.6, Sodium 1179.3, Carbohydrate 49, Fiber 4.7, Sugar 9.3, Protein 11.1
PALERMO STYLE PIZZA
Make and share this Palermo Style Pizza recipe from Food.com.
Provided by Timothy H.
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the Sicilian Style Pizza Dough. Prepare the Pizza Sauce.
- Place the sliced onions, stock, Marsala, bay leaf, thyme, salt and pepper into a large, heavy pot. Bring the mixture to a boil, reduce the heat to medium low and simmer, uncovered for about 45 minutes, stirring often to prevent sticking or burning. The finished onions will be dark and sweet with most of the liquid evaporated. Remove the pan from the heat and cool to room temperature.
- Preheat the oven to 500 degrees. Grease a rectangular baking sheet generously with olive oil. Roll or stretch the pizza dough onto the sheet and sprinkle evenly with the diced Romano cheese. Gently press the cheese into the dough. Brush the whole surface of the pizza with the Pizza Sauce. Top with an even layer of the onion mixture and sprinkle with the grated Romano cheese and Italian style breadcrumbs.
- Let the Sfincionello rise for 15-20 minutes. Bake the pizza in the preheated oven for 15-20 minutes, rotating the pan 180 degrees halfway through cooking. Bake until it is nicely browned and bubbly. Remove the pizza from the pan, slice into rectangles and serve hot.
Nutrition Facts : Calories 283.6, Fat 15.6, SaturatedFat 6, Cholesterol 29.5, Sodium 957.2, Carbohydrate 19.1, Fiber 1.9, Sugar 8.2, Protein 12.1
More about "palermo style pizza recipes"
SFINCIONE: SICILIAN PIZZA RECIPE & HISTORY - ALL …
From philosokitchen.com
5/5 (3)Total Time 5 hrsCuisine ItalianCalories 959 per serving
- First of all, pour 21 oz (600ml) of lukewarm water into a bowl, then add the active dry yeast and 1 tbsp of sugar.
- At this point, melt the yeast with your hands, then combine the two flours and add them a spoon at a time, kneading constantly.
- The exact amount of flour to reach the perfect result depends on the season and the humidity, so add flour and knead until the mixture results in a soft, elastic, and smooth on the surface ball.
SICILIAN CUISINE - SFINCIONE
From cucina.tips
SICILIAN PIZZA WITH PEPPERONI AND SPICY TOMATO SAUCE …
From seriouseats.com
EASY HOMEMADE PANZEROTTI (GRANDMA’S ITALIAN …
From izzycooking.com
PALERMO'S THIN CRUST | PALERMO'S PIZZA
From palermospizza.com
PALERMO STYLE BREAD PIZZA RECIPE BY TONY - COOKEATSHARE
From cookeatshare.com
PIZZA PALERMO RECIPE - COOK WITH HAMARIWEB.COM - ہماری ویب
From hamariweb.com
SICILIAN-STYLE PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THICK PALERMO-STYLE PIZZA (SFINCIONE / SFINCIUNI) RECIPE - EAT YOUR …
From eatyourbooks.com
SFINCIONE – THE ORIGINAL SICILIAN-STYLE PIZZA - LA CUCINA ITALIANA
From lacucinaitaliana.com
SICILIAN PIZZA - LIDIA
From lidiasitaly.com
SICILIAN RECIPES FOR PIZZA AND PASTA COME FROM PALERMO
From providencejournal.com
LO SFINCIONE RECIPE, THE ORIGINAL SICILIAN PIZZA - THE SPRUCE EATS
From thespruceeats.com
PALERMO STYLE PIZZA - NICK STELLINO
From nickstellino.com
WHAT IS SICILIAN PIZZA? - THE SPRUCE EATS
From thespruceeats.com
CHICAGO'S PALERMO'S PIZZA COPYCAT RECIPE - CRACKER STYLE - PIZZA …
From pizzamaking.com
PALERMOS | PALERMO'S PIZZA
From palermospizza.com
ALL THE STYLES OF ITALIAN PIZZA - FOOD & WINE
From foodandwine.com
You'll also love