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Thick Sicilian square pizza slices
Sicilian pizza with anchovies, olives, and cheese

Sicilian Sheet Pan Pizza (Sfincione)

Author: Flavelo
Recipes Main Courses Quick Meals
In Palermo, pizza is thick, square, and spongy ('sfincia'), not round and thin. The secret lies in the high hydration dough and the second rise in the pan. A topping of breadcrumbs protects the sauce from drying out and adds a unique crunch, while the olive oil practically 'fries' the bottom crust.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 3 hrs 5 mins
🍽️ Servings 6 servings
🔥 Calories 600 kcal
🌍 Cuisine Sicilian

Ingredients

Equipment Needed

  • High-sided baking pan (13x9 inch)
  • Large bowl

Allergen Information

⚠️ Wheat
⚠️ Fish
⚠️ Milk

Instructions

1 ✓

Mix flour, water, yeast, and salt. It will be sticky. Let rise for 2 hours.

Tip: The high water content allows yeast to move freely, creating large bubbles.
2 ✓

Generously oil a baking pan. Dump dough in and press to corners with oily hands. Let rise in pan for 1 hour.

Tip: The second rise gives it that signature height.
3 ✓

Press anchovies into the dough. Scatter cheese cubes, spread sauce on top, then sprinkle with breadcrumbs and oregano.

Tip: In Sicily, cheese often goes under the sauce to prevent burning during the long bake.
4 ✓

Bake at 425°F (220°C) for 20-25 minutes until the bottom is golden and crispy.

Tip: The oil conducts heat, shallow-frying the bottom crust.

Recipe FAQ

Why is the dough sticky?
This is a high-hydration dough. Don't add too much flour; use oiled hands instead! This moisture creates the airy, spongy texture.

Ingredients

  • 1 lb 2 oz Bread Flour
  • 1 1/2 cups Warm Water
  • 2 tsp Salt
  • 1 packet Active Dry Yeast (0.25 oz)
  • 3/4 cup Thick Tomato Sauce
  • 3.5 oz Caciocavallo or Provolone Cheese (cubed)
  • 1/2 cup Breadcrumbs
  • 6 fillets Anchovies
  • 1 tsp Dried Oregano