Sfincione is not thick pizza by another name. The dough is soft, the onion tomato topping is cooked dry, and the breadcrumb finish keeps the surface distinct.
The key is moisture control. Let the dough rise fully, reduce the topping before it touches the pan, and finish hot enough to crisp the base without drying the crumb.
Set servings and units first. You can change them anytime.
Mix the flours, yeast, and sugar. Add 1 1/4 cups water and 1 1/2 tbsp olive oil, then knead until elastic. Add the salt near the end.
Cover and rise until doubled, 2 to 3 hours.
Cook the onions in olive oil over medium-low heat for 15 minutes. Add the tomatoes, salt, and pepper, then simmer uncovered 20 minutes until thick, not soupy.
Oil a 12 x 16 in pan. Stretch in the dough and let it rise 45 minutes.
Press diced cheese and torn anchovies into the dough, spread the cooled onion tomato topping to the edges, and bake at 250 C (480 F) for 15 minutes.
Lower the oven to 190 C (375 F). Add breadcrumbs, grated cheese, oregano, and a little olive oil, then bake 30 to 35 minutes more.
Rest 10 minutes before cutting into squares.
You made Sfincione Siciliano. Time to eat.
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If the topping slides or pools, it was too wet. Cook it until a spoon dragged through the pan leaves a brief trail.
Six Italian regions. Nothing reformulated. Imported direct.
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