Pizza Sicilia Palermo Style Pizza Recipes

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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



Fabrizia Lanza's Sicilian Pizza (Sfincione) image

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

1 tablespoon dry active yeast
1/4 cup/45 grams fine semolina
2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons olive oil, plus more for greasing pan and drizzling
1 small onion, thinly sliced
1 1/2 cups plain tomato sauce (look for passata, which is not a thick purée)
Salt and pepper
Pinch of red-pepper flakes, or to taste
1 cup fine dry bread crumbs
1 cup/85 grams grated pecorino or other sheep's cheese (3 ounces)
8 anchovy fillets, cut into 1-inch pieces
Dried oregano, preferably Sicilian

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



Pizza Sicilia (Palermo Style Pizza) image

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

1 (1/4 ounce) package dry active yeast, dissolved in 1/2 cup warm water (105-115 F)
2 cups sifted flour
1 teaspoon salt
2 tablespoons olive oil
3 tablespoons olive oil
2 large onions, sliced thin
1 (12 ounce) can tomato paste
8 -10 anchovy fillets, cut small
1/2 teaspoon oregano
1/8 teaspoon salt
1 teaspoon crushed red pepper flakes
2 1/2 cups water
1/2 cup grated cheese (Italian Blend,Parmesan, Romano or Pecorino)

SICILIAN PIZZA

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 9



Sicilian Pizza image

Steps:

  • Make the dough: Whisk the flour, sugar, salt and the yeast in a medium bowl. Pour the warm water into a large bowl, then add the flour mixture and stir until combined. Stir in 2 tablespoons olive oil to make a very sticky dough. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat. Tightly cover with plastic wrap and refrigerate overnight.
  • Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours.
  • Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F. Make the sauce: Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Gently place the baking sheet in the oven (the dough might deflate if it is knocked). Bake until golden, about 20 minutes. Remove the crust from the oven, top with the sliced mozzarella and cover with 2 cups of the crushed tomatoes. Bake until the cheese is bubbling through the sauce and starts browning, 15 to 20 more minutes.
  • Let the pizza stand 10 minutes, then remove from the pan using a spatula and transfer to a cutting board. Let cool 1 to 2 minutes before slicing.

4 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon instant yeast
1 3/4 cups warm water (100 degrees F to 110 degrees F)
6 tablespoons extra-virgin olive oil, plus more for the bowl
1 28-ounce can whole peeled tomatoes (preferably San Marzano)
1 1/2 teaspoons kosher salt, plus more for sprinkling
12 ounces whole milk mozzarella, thinly sliced

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



Palermo Style Pizza image

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

1 recipe sicilian style pizza dough
1/2 cup pizza sauce
3 large onions, thickly sliced (2 pounds)
1 1/2 cups beef stock or 1 1/2 cups chicken stock
1/2 cup dry marsala or 1/2 cup port wine
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
4 ounces romano cheese (half cut into 1/4 dice, half finely grated)
2 tablespoons Italian style breadcrumbs

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