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Thick crust Sicilian Sfincione pizza with onions
Sicilian thick-crust pizza with onions and anchovies

Sicilian Sfincione Pizza (Thick Crust)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Sfincione isn't your typical thin, crispy pizza. The name derives from 'sponge,' referring to the dough's tall, airy structure that soaks up the delicious sauce. It's a classic street food from Palermo, traditionally eaten during Christmas and New Year's. The topping of toasted breadcrumbs protects the sauce and adds a unique crunch.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 6 servings
🔥 Calories 610 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Deep Baking Pan (Sheet Pan)
  • Skillet (for onions)
  • Stand Mixer (optional)

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Generously oil a deep baking sheet or sheet pan. Stretch the dough by hand to fill the pan and corners. Cover and let rise in the pan for 30 minutes.

Tip: The gluten needs to relax so the dough doesn't snap back. This rest also regenerates air bubbles.
2 ✓

Meanwhile, chop the onions and sauté them in a little oil over low heat until soft and translucent. Do not brown them!

Tip: Slow sweating brings out the natural sweetness without creating bitter char.
3 ✓

Preheat oven to 425°F (220°C). Press dimples into the risen dough with your fingers, then embed the anchovy pieces into these divots.

Tip: Dimpling prevents the dough from ballooning up in the center and creates pockets for the sauce.
4 ✓

Spread the tomato sauce over the dough, distribute the sautéed onions, and top with cubed mozzarella.

Tip: Mixing the onions into the sauce beforehand can create an even more harmonious flavor.
5 ✓

Finally, sprinkle with the mixture of breadcrumbs and Parmesan, plus the oregano. Drizzle the crumbs lightly with olive oil.

Tip: The oil helps the crumbs fry and crisp up in the oven.
6 ✓

Bake for 20-25 minutes until the crust pulls away from the sides of the pan and is deep golden, and the crumbs are toasted.

Tip: Thick crusts need time for the heat to penetrate the center.
7 ✓

Let cool in the pan for 5-10 minutes before slicing.

Tip: Cutting it while piping hot can mash the soft interior; cooling lets the starch set.

Recipe FAQ

Why proof it twice?
The second rise happens in the pan. This allows the dough to relax and become 'spongy' and tall, rather than flat and dense.
Won't the breadcrumbs be dry?
Not at all. They absorb the steam from the sauce and the olive oil, becoming crispy and flavorful rather than dry.

Ingredients

  • 1.3 lbs High-Gluten Flour or Bread Flour
  • 1 1/4 cups Thick Tomato Sauce
  • 7 oz Mozzarella Cheese (or Caciocavallo for authenticity)
  • 7 oz Sweet Onions (sliced)
  • 2 oz Parmesan Cheese (grated)
  • 1/2 cup Breadcrumbs
  • 2 oz Anchovy Fillets
  • 3 tbsp Olive Oil
  • 1 tbsp Fresh Oregano