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The Hirshon Sicilian New Year’s Pizza - Sfincione

The Hirshon Sicilian New Year’s Pizza – Sfincione


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • For the dough:
  • 300 g Manitoba flour
  • 150 g durum flour, “semola rimacinata di grano duro”
  • 300 ml water
  • 7 g fresh bakers yeast
  • 20 g lard
  • 10 g salt
  • ***
  • For the Breadcrumbs:
  • 1 loaf Italian-style bread, cut into ½-inch slices
  • ¼ cup Rosemary-flavored extra-virgin olive oil
  • 2 oz. Caciocavallo cheese, grated on the large holes of a box grater
  • ***
  • For the Sauce:
  • ¼ cup extra-virgin olive oil
  • 2 large onions, finely diced (about 2 ½ cups total)
  • 1 Tbsp. dried wild Sicilian oregano
  • 1 tsp. red pepper flakes or to taste
  • 2 anchovies, finely-minced or crushed, Ortiz brand strongly preferred
  • 1 (28-oz.) can San Marzano whole tomatoes, crushed by hand or in a food mill (make sure they are actually grown in San Marzano!)
  • Kosher salt
  • ***
  • To Assemble:
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 oz. Caciocavallo cheese, grated on the large holes of a box grater
  • 2 oz. aged Ragusano cheese, grated on the large holes of a box grater
  • 10 anchovy filets, finely chopped, Ortiz brand strongly preferred

Instructions

  1. Make the dough the day before. Sift the flours, add the yeast and ⅔ of the water and start to work it. While it’s working add the remaining water, then when it’s almost shaped into a mass add the salt and then the melted lard. Work it some minutes and then place it in a bowl greased with some olive oil, cover it and place it in the fridge for 20 hours.
  2. Make the Sauce: Heat olive oil and onions in a large straight-sided sauté pan over medium high heat until sizzling. Continue to cook, stirring frequently, until onions are deep golden brown, about 20 minutes total.
  3. Add oregano and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and stir to combine. Bring to a simmer then reduce to lowest possible heat and cook, stirring occasionally, until deep red, rich, and thick, about 30 minutes. Season to taste with salt and set aside. Sauce can be stored in a sealed container in the fridge for up to one week.
  4. When ready to assemble, place a pizza stone (or do as TFD prefers and use a pizza steel!) directly on the bottom of your oven and preheat the oven to 450°F. Pour half of the oil in the bottom of a rimmed aluminum baking sheet.
  5. Carefully remove the refrigerated dough from the bowl and form it into a ball. Pour remaining oil over the top and coat with your hands. Let it rise at room temperature for 2 hours. The dough should spread to mostly fill the pan. Gently stretch and shape it to fill out to the edges. Let rise another 30 minutes.
  6. Then prepare the ‘muddica’, the breadcrumbs: discard the crust from the bread and then reduce it into small pieces with a food processor. Then remove them to a pan and toast, adding rosemary-flavored extra virgin olive oil. Toast until it gets a nice color and becomes crunchy. Then let it cool down and mix it in a bowl with the grated cheese. Breadcrumbs can be stored in a sealed container at room temperature for up to 3 days.
  7. After the 2 hours, flatten the dough with your hands, carefully, at about 1-1.5 cm thick and place it in the oven tray, previously greased with extra virgin olive oil.
  8. Add the shredded cheeses over the dough. Add the anchovies and then cover with the onion sauce and lastly with the breadcrumbs and cheese mix. Finish with a drizzle of extra virgin olive oil.
  9. Bake directly on the pizza stone (or pizza steel, as TFD prefers) until top is golden brown and the bottom is crisp and bubbly when you peek with a metal spatula, about 25 minutes total, rotating once half way through cooking.
  10. Remove from the pan using a thin metal spatula and transfer to a cutting board. Serve immediately.
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