Topping recipe

Sfincione

Name: Sfincione (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 794g Whole peeled San Marzano tomatoes (28 oz can) (1 can (28 oz)); 5g Garlic, finely chopped (2 cloves); 2g Dried oregano (1 tsp); 4g Fine sea salt (¾ tsp); 1g Black pepper, freshly ground (½ tsp); 15g Extra-virgin olive oil (1 tbsp); 120g Aged provolone (about 4 oz, thinly sliced or grated); 200g Yellow onion, thinly sliced and cooked soft (1 large onion); 15g Anchovy fillets, chopped (5–6 fillets); 2g Dried oregano (1 tsp); 40g Coarse breadcrumbs, toasted in olive oil (½ cup); 15g Extra-virgin olive oil (drizzle) (1 Tbsp)

Sicilian sauce, Aged provolone, Yellow onion, thinly sliced and cooked soft, Extra-virgin olive oil. Scaled for 1 pan.

1 panSicilian18×13"Sicilian sauce

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Sicilian sauce

1 cup250 g

Cheese

Aged provoloneCaciocavallo if you can find it

about 4 oz, thinly sliced or grated120 g

Toppings

Yellow onion, thinly sliced and cooked softCooked in oil until sweet, then stirred into the sauce

1 large onion200 g

Anchovy fillets, choppedMelted into the onion; they disappear

5–6 fillets15 g

Dried oregano

1 tsp2 g

Coarse breadcrumbs, toasted in olive oil

½ cup40 g

Finishing

Extra-virgin olive oil (drizzle)

1 Tbsp15 g

Make the sauce

Scaled for 1 pan · 1 can · Sauce recipe →

Drain the can over a bowl, pinch off the stem ends, squeeze out the seeds, and crush the tomatoes by hand into a coarse pulp. Stir in the garlic, oregano, salt, pepper and oil. Let it sit 20 minutes so the garlic softens into the tomato. Spoon it over the cheese, not under it. Keeps 3 days in the fridge.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Garlic, finely choppedAbout 2 cloves

2 cloves5 g

Dried oregano

1 tsp2 g

Fine sea salt

¾ tsp4 g

Black pepper, freshly ground

½ tsp1 g

Extra-virgin olive oil

1 tbsp15 g

Put it together

Once the sauce is made, for each pan

BeforeCook the onion slowly in oil until sweet, melt the anchovy into it, and stir it through the sauce with the oregano.
BeforeLay the cheese straight on the dough, then spread the onion sauce over it, edge to edge.
BeforeScatter the toasted breadcrumbs over the sauce so they crisp rather than soak.
AfterDrizzle with oil and let it sit ten minutes before cutting; sfincione is eaten warm, not hot.

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Garlic, finely chopped5 g

Dried oregano2 g

Fine sea salt4 g

Black pepper, freshly ground1 g

Extra-virgin olive oil15 g

Aged provolone120 g

Yellow onion, thinly sliced and cooked soft200 g

Anchovy fillets, chopped15 g

Dried oregano2 g

Coarse breadcrumbs, toasted in olive oil40 g

Extra-virgin olive oil15 g

Pair with

Make a Sicilian/Grandma dough to match. The calculator opens with Sicilian pre-selected — pick pan size and timing next.

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