Sfincione Pizza at Home
Are you ready for something different? Check this Sicilian Style pizza recipe! We are going to show you something that is not only easier to make than the traditional homemade pizza.
This pizza is distinct in shape and will bring the vibe of the Italian flair of the streets of Palermo, Sicily to your kitchen!
Continuing our line of base recipes that you can adapt to any pizza style; we present a totally different style. Our Homemade Sicilian Style pizza recipe is a variation of the authentic Sicilian pizza, prepared in a manner that originated in Sicily, Italy.
Temperature & Baking Time
Note that our recipes are shown for a normal kitchen oven that reaches temperatures up to 500°F degrees.
For best results, pizzas should be baked in ovens that reach from 800°F to 950°F degrees. If you are using a wood-fired oven at a higher temperature, the bake time should be reduced by 5 to 7 minutes.
What is Sicilian Pizza?
The Sicilian Pizza traditionally called “Sfincione”, which means thick sponge, is a thick crust pizza topped with tomato, onion, breadcrumbs, and hard cheese. This traditional Sicilian pizza is typically square or rectangular but can also be round, similar to the Neapolitan pizza.
Our Sicilian Style pizza recipe is a version that, although, resembles the original style, was developed considering the availability of ingredients and the characteristics of the average home kitchen. The end results are so close, that you are going to taste the best that Sicily has to offer.
So, if you are ready, here is how to make it.
Sicilian Style Pizza Recipe Details
Our Homemade Sicilian Style Pizza Recipe is a base recipe that can be easily adapted to any other pizza style. Just add your favorite toppings and make it your own. It only takes 20-minutes of hands-on time. Just give a day of fermentation for its great flavor, and you are done. That’s it!
ABOUT THE INGREDIENTS
Flour
An authentic Sicilian Style pizza recipe must be made with Italian 00 Flour (double zero or type 00). Double zero is a designation that indicates the fineness of the grind, on a scale going from 2 (coarse) to 00 (finest). Double zero flour is milled from soft wheat, which has less elastic gluten than hard wheat.
The result is a tender dough that requires a light touch when you’re working with it. If you can’t find King Arthur bread flour, look for another bread flour that has about 12.7% protein.
Can you make this pizza with all-purpose flour? Of course, you can; however, it does taste better with bread flour or double zero grade flour.
Yeast
In our Sicilian Style pizza recipe, we use active dry yeast. It is not necessarily faster, but it gives a sense of security. High Protein Flour is relatively expensive compared to all-purpose flour. So, you don’t want to waste a single bit of it.
When using active dry yeast, you activate the yeast first, then combine it with the rest of the ingredients. By doing this, you make sure your yeast is alive.
If you were to use instant, which you can, you mix the flour, the yeast, and water and let sit. If the dough doesn’t rise, the yeast was dead, and you must discard all your flour and start again.
Water
You can certainly use tap water to make your pizza dough if that water is good to drink.
Bottled water will perform better, just try to avoid mineral water, as it’s not recommended for pizza dough.
Salt
Fine Sea Salt will taste and dissolve better than table salt. You can still use table salt, but keep in mind that it can change the taste of your crust as regular table salt as an iodine taste.
Olive Oil
The oil will help to emulsify the ingredients, resulting in a smoother texture and a more tender dough. We prefer using extra virgin olive oil as it gives a great flavor to the dough.
Malt
Diastatic malt powder is the “secret ingredient in pizza making” it is used to promote a strong rise, great texture, and brown crust. If you don’t have this, you can still make this recipe. The malt gives you a good golden crisp on the outside and it gives you an excellent rise for your yeast.
Sicilian Style Pizza Recipe
EQUIPMENT
Stand Mixer
Digital Scale
Mixing Bowls
Bench Scraper
Round Dough Scraper
12-inch by 12-inch by 1.5 inch Steel Sicilian Pan
Metal Spatula
INGREDIENTS
Dough
500g 00 Type Flour or Bread Flour
385g Water
6g Active Dry Yeast
10g Fine Sea Salt
10g Olive Oil
15g Diastatic Malt
Sauce
120 ml Tomato Sauce
Toppings
300g Low-Moisture Mozzarella Cheese
Extra Virgin Olive Oil for Garnishing
Additional toppings of your preference
Set all the ingredients in front of your work area. This is what the French call “Mise en Place” or everything in its place.
Everything you need in place will save you time as you don’t have to ramble looking for things that you need.
Sicilian Style Pizza Recipe
DIRECTIONS:
Prepare the dough
ACTIVATE YEAST
- Separate 20 grams of water from the total water and heat it up to 95° – 105°F.
- Mix the lukewarm 20 grams of water with the yeast together and whisk them in a small bowl and let it sit for 10 to 15 minutes.
When the activation period is over, the mixture should be bubbly. If not, the yeast is dead, discard the mixture, and start again with new yeast.
If you are using Instant Yeast, you don’t need to activate the yeast. Mix the flour directly in with the yeast.
MIX THE DOUGH
- Attach the dough hook to the electric mixer.
- In the bowl of the electric mixer, mix the flour, malt, yeast mixture, and the remainder of the water and mix on low speed until the dough comes together, about 1 minute. The dough will be stiff while mixing.
- Add the olive oil to the mixture and mix for 1 minute.
- Add the salt to the mixture and mix for 1 minute.
KNEAD THE DOUGH
- Knead the dough in the mixer on low speed for 5 – 7 minutes.
- Switch to medium-low speed and mix for another 2 – 3 minutes. Total kneading time should be from 7 to 10 minutes. The dough should come together into a big ball of dough attached to the dough hook.
- Detach the mixture from the dough hook and the walls of the mixing bowl and form one big mass of dough. You can leave it in the same mixing bowl.
FIRST FERMENTATION
- Cover tightly and let the dough ferment in the refrigerator until it proofs and almost doubles in size, for about 1 to 1 ½ hrs. The ideal temperature for the first fermentation is 80°F. Some ovens have a “Proofing Setting” you can use.
You can also let the dough ferment for up to 24 hours in the refrigerator for more flavor.
At the end of this first fermentation, you will have a big inflated doughball, like a balloon.
DEGAS THE DOUGH
- With your fist, push down on the mixture and deflate it. *This will release all the accumulated gas from the dough.
- Once you flatten the dough, bring it together into a big ball again.
SHAPE INTO DOUGH BALLS
- Use a dough cutter to loosen the dough and move it over to the scale. Weigh the dough, you will need 485g-490g for each pizza.
- Form the dough into balls and return them to the oiled sheet pan spacing them so they don’t touch each other.
- Firmly squeeze the balls near the bottom to get out any air pockets.
- Gently roll the bottom under your palm on a dry work surface, using a circular motion to close the bottom and smooth it out. The finished balls should be tight and smooth all over.
SECOND FERMENTATION
- Cover tightly and refrigerate for 8 to 24 hrs. After the balls have rested, use them immediately or chill them for up to 36 hrs.
- Remove the balls from the refrigerator and let them sit for about 1 hr. to take the chill out. This will make the dough balls easier to shape.
SHAPING OF THE DOUGH
- Pour the oil into the center of a well-seasoned 12 by 12- inch steel Sicilian pan.
- Turn the dough over with the bowl scraper allowing the dough to coat both sides with the oil.
- Using your fingers, press the dough outward in all directions, extending it toward the corners to make an even layer.
- The dough should be stretched toward the corners. As far as possible without tearing. However, don ‘t worry if the dough doesn’t reach the corners. It will get there after the second resting time.
- Let rest for 30 minutes, uncovered , in a warm place.
- Gently push the dough to the corners for a second time, shaping it in the pan as necessary to achieve an even thickness and to reach to the corners.
- Let the dough rest again, still uncovered for 1 1/2 to 2 hours , until it has reached the rim of the pan.
Do not press on the dough again, even if it has pulled away from the edges, or it may not rise properly.
PRE-HEAT THE OVEN
- Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other. If you only have 1 stone/steel place it in the middle rack of your oven.
- Set the oven to 450°F and pre-heat for about 1 hr.
PAR-BAKE THE CRUST
If you are wondering what is to par-bake, here is a brief explanation. Par-Bake is a term used by professional bakers where you partially bake your good.
For our Sicilian Style pizza recipe, we par-bake the crust so it will have a crispier texture.
Keep in mind the sauce, cheese, and all the ingredients you add to your pizza, add additional moisture to the crust. By par-baking the crust, you keep the additional moisture apart from the crust.
The end result is a crispy, bready, spongy crust.
- Set the pans on the top stone/steele and bake for 7 minutes.
- Rotate the pan 180 degrees and transfer it to the bottom stone.
- Bake for another 6-8 minutes , until the top of the crust is a rich golden brown.
TOP THE DOUGH
- Grab a large, preferably flat spoon and disperse the sauce onto the center of the dough.
- Use the back of the spoon to spread the sauce outward from the center to the corners in a spiral motion, leaving a 3/ 4-inch border on all sides.
- Pour the cheese onto the center of the pizza and spread it with your fingers.
- Arrange the rest of your preferred toppings evenly over the cheese.
TRANSFER THE PIZZA TO THE OVEN
- Slide the prepared pizza onto the hot pizza steel or stone.
BAKE THE PIZZA
- Check the oven it must be pre-heated at 450°F.
- Set a timer for at least 5 to 6 minutes so you can check the progress.
- Place the pan on the top stone and bake for 5 minutes. Try not to open the oven door too much as every time you open that door, the oven will lose temperature, and your pizza might turn mushy, and it will take longer to cook.
- Grab the pan and rotate the pizza 180° if you feel the back is cooking faster.
- Bake until the crust is properly browned. If you want it darker and crunchier, transfer the pan to the top stone to bake for 1 to 2 minutes . Keep a watchful eye so the cheese does not overcook.
- Check the bottom of the pizza to make sure it has been cooked well. It should be rich brown and burnished. The total cooking time should be from 10 to 12 minutes total depending on your oven.
- Check your time, so see how long it took to cook and keep a record of it.
Sicilian Style Pizza Recipe
FINISH
It’s time for the best part. Your Sicilian Style Pizza recipe is done! After you waited a day or two to make your pizza it’s now time to taste the fruits of your labor.
- Run a spatula around the edges of the pizza to make sure it has not stuck in any area. You can drizzle a bit of olive oil down the side of the pan and work slowly to loosen that area.
- Lift the pizza with the spatula and transfer it to a cutting board.
- Make 2 evenly spaced 4 inch cuts the length of the pizza and 2 evenly spaced 4-inch cuts across the width of the pizza, to make 9 squares.
- You may want to add a small number of your finishes right before serving your pizza. If you like, drizzle the pizza with garlic oil, or add flaky salt. For additional flavor, add a sprinkle Parmesan or Pecorino to give it an extra pungent flavor.
- Garnish with your favorite garnishes. A pop of color is always nice, as well as a touch of texture.
- Serve immediately.
- Enjoy with friends and family!
We hope this Sicilian Style Pizza Recipe guide serves you at least a starting point on how to make pizza at home.
If you like it, please share it with your friends and family or anyone interested in making the best Homemade Pizza.
Get your Recipe Card
Print and save your favorite recipe.
Sicilian Style Pizza
Equipment
Ingredients
Dough
- 550 g 00 Type Flour You can also use Bread Flour
- 385 g Water
- 10 g Fine Salt
- 6 g Dry Active Yeast
- 10 g Olive Oil
- 15 g Diastatic Malt
Sauce
- 120 ml Tomato Sauce
Toppings
- 300 g Low-Moisture Mozzarella Cheese
- Additional toppings of your preference
- Olive Oil for Garnishing
Instructions
Prepare the Dough
- Activate Yeat – Separate 20 grams of water from the total water and heat it up to 95°F –105°F.
- Mix the lukewarm water with the yeast together and whisk them in a small bowl and let it sit for10 to 15 minutes.
Mix the Dough
- In the bowl of the electric mixer, mix the flour, malt, yeast mixture, and the remainder of the water and mix on low speed until the dough comes together, about 1 minute.
- Add the Oil and mix for 1 minute.
- Add the salt to the mixture and mix for 1minute.
Knead the Dough
- Knead the dough in the mixer on low speed for 5- 7 minutes. Switch to medium-low speed and mix for another 2- 3 minutes.
- Detach the mixture from the dough hook and the walls of the mixing bowl and form one big mass of dough.
First Fermentation
- Cover tightly and let the dough ferment in the refrigerator until it proofs and almostdoubles in size, for about 1 to 1 ½hrs. The ideal temperature for the first fermentation is 80°F.
Degas Dough
- With your fist, push down on the mixture and deflate the mixture. *This will release all the accumulated gas from the dough.
- Once you flatten the dough, bring it together into a big ball again.
Shape into Balls
- Divide the dough into 2 equal pieces with a bench scraper, about 485 grams each.
- Make a tight ball out of each piece of dough and make the smooth side the top, tucking the rough bottom side into itself to swell up the top.
- Firmly squeeze the balls near the bottom to get out any air pockets.
- Gently roll the bottom under your palm on a dry work surface, using a circular motion to close the bottom and smooth it out.
Second Fermentation
- Place the dough balls evenly in a proofing box or on a wide tray, making sure they are separated and not touching.
- Cover tightly and refrigerate for 8 to 24 hrs.
- Remove the balls from the refrigerator and let them sit for about 1 hr. to take the chill out.
Pre-Heat the Oven
- Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other. If you only have 1stone/steel place it in the middle rack of your oven.
- Set the oven to 450°F and pre-heat for about 1 hr.
- Prepare the toppings for the pizza and have everything in its place.
Shaping of the dough
- Pour the oil into the center of a well-seasoned 12-inch by 12-inch steel Sicilian pan.
- Turn the dough over with the bowl scraper allowing the dough to coat both sides with the oil.
- Using your fingers, press the dough outward in all directions,extending it toward the corners to make aneven layer.
- The dough should be stretched toward the corners. As far as possible without tearing. However, don 't worry if the dough doesn’t reach the corners. It will get there after the second resting time. Let rest for30 minutes, uncovered, in a warm place.
- Gently push the dough to the corners for a second time, shaping it in the pan as necessary to achieve an even thickness and to reach to the corners.
Top the dough
- Grab a large, preferably flat spoon and disperse the sauce onto the center of the dough.
- Use the back of the spoon to spread the sauce outward from the center in a spiral motion. Leave about ¾” inch around the rim of the pizza. Shake the pizza peel to make sure the dough isn’t sticking.
- Pour the cheese onto the center of the pizza and spread it with your fingers. Do not go all the way up the rim.
- Arrange the rest of your toppings evenly over the cheese.
- Give it a final shape by adjusting the rim as necessary to give the pizza a perfectly round shape.
Par-Bake the Crust
- Set the pans on the top stone/steel and bake for 7 minutes.
- Rotate the pan 180 degrees and transfer it to the bottom stone.
- Bake for another 6-8 minutes, until the top of the crust is a rich golden brown.
Top the Dough
- Grab a large, preferably flat spoon and disperse the sauce on to the center of the dough. Use the back of the spoon to spread the sauce outward from thecenter to the corners in a spiral motion, leaving a 3/ 4-inch border on all sides.
- Pour the cheese onto the center of the pizza and spread it with your fingers.
- Arrange the rest of your preferred toppings evenly over the cheese.
Transfer and Bake the pizza in the oven
- Check the oven as it should be at 450F degrees.
- Set a timer for at least 5 to 6 minutes so you can check the progress. If you see any large bubbles in the pizza, just poke them with a knife and add additional cheese on top. Try not to open the oven door.
- Grab the peel and rotate the pizza 180° if you feel the back is cooking faster. Check the bottom of the pizza to make sure it has been cooked well. It should be rich brown and burnished. The total cooking time should be from 12 to15 minutes total depending on your oven. Bake until the crust is properly browned.
- Grab the pan and rotate the pizza 180° if you feel the back is cooking faster.Check the bottom of the pizzato make sure it has been cooked well.It should be rich brown and burnished. The total cooking time should be from 10 to 12 minutes total depending on your oven.
- Bake until the crust is properly browned. If you want it darker and crunchier, transfer the pan to the top stone to bake for 1 to 2 minutes.
Finish
- Run a spatula around the edges of the pizza to make sure it has not stuck in any area. You can drizzle a bit of olive oil down the side of the pan and work slowly to loosen that area.
- Lift the pizza with the spatula and transfer it to a cutting board.
- Make 2 evenly spaced 4-inch cuts the length of the pizza and 2 evenly spaced 4-inch cuts across the width of the pizza, to make 9 squares.
- You may want to add a small number of your finishes right before serving. For additional flavor, add a sprinkle Parmesan or Pecorino to give it an extra pungent flavor.Garnish with your favorite garnishes. Serve immediately
Take this recipe to the next level with the following ingredients:
You'll love this Italian Mozzarella Di Buffala cheese for its slightly elastic consistency, with a thin and shiny rind that is porcelain white. The aroma of this mozzarella is enhanced at cutting, with the appearance of a slight whey draining with a scent of milk enzymes.
A smooth extra virgin olive with pleasant notes of fruit and aromas of cut grass, made from three varietals of Italian olives - Frantoio, Leccino, and Moraiolo. Hand-harvested and produced by Il Boschetto in the Maremma region of Italy, in the medieval Tuscan village of Castiglione Della Pescaia, Guglielmo di Malavalle Multicultivar Extra Virgin Olive Oil is a young, fruity oil with beautiful green-yellow color and hints of artichokes and wildflowers.
The summer variety of the black truffle, these delicious mushrooms are subtle and mildly flavored. They’re in season from May through August, and while they lack the intensity of the winter or fall types, they are a great way to add some nice truffle flavor to light summer and spring recipes - without breaking the bank. In shape and looks, they look the same as the winter variety, but you’ll notice that they don’t have that intense aroma. Slice thinly and warm them up with truffle butter or truffle paste to add some extra flavor, or use them to bring the look of fresh truffles to dishes.
For More, Check Out the Gourmet Food Store
When in Doubt, Check Our Resources
To help you become a better homemade pizza baker, we developed these reference sources you can use when making any of our recipes.
Recommended Recipes
Want to see more? Check out our community recipe page
Share the love for pizza. Check out our readers’ homemade pizza recipes. Try them and choose your best!
Go to our Community Recipe Page
Enjoy!
Not a PRO? Not a Problem!
Take a pizza class to bring your pizza skills to the next level,
so you can be a PRO!
Related Posts
Costco Pizza Delivery: Find How You Can Get It Now!
the PROs
People go to Costco’s food court for many different reasons, but the cheesy slice of pizza they serve is among …
Pizza for Beginners: Don’t Buy Pizza, Make It! Here’s How to Get Started!
the PROs
You have this idea that you want to make pizza at home as opposed to ordering it, but where do you start? Don’t worry! Here you will find answers and directions to all your questions.
Pizza Toppings Under Cheese or Over Cheese? [Why the Order Matters]
the PROs
Is Pizza Cheese on Top or Bottom? Hey pizza lovers, are you wondering if you should layer pizza toppings under …
Newsletter
Subscribe to our Recipe of the Week newsletter and receive our partners’ latest recipes, tips, and discount offers.
Keep in Touch!
this is the greatest homemade sicilian pizza i have ever made!!! the texture of the crust is perfect and absolutely fool proof! you can not go wrong with this recipe!