Sicilian Thick-Crust Pizza

Ingredients

• 2 cups all-purpose flour
• ¾ cup warm water
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• ½ teaspoon instant yeast
• 4 tablespoons extra-virgin olive oil
• 2 whole large yellow onions
• 1 can (14 oz) canned crushed San Marzano tomatoes
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup panko breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 8 whole anchovy fillets in oil
• 2 tablespoons fresh flat-leaf parsley

Instructions

1. 1

   In a large bowl, combine 2 cups all-purpose flour, 0.5 teaspoon instant yeast, and 1 teaspoon salt. Create a well in the center. Pour in 0.75 cup warm water (about 110°F) and 2 tablespoons extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms — you want everything moistened, even if it looks rough.

2. 2

   Transfer the dough to a lightly oiled work surface. Knead for 8–10 minutes until it becomes smooth and slightly elastic — you'll feel the gluten developing. The dough should spring back gently when you poke it. Add a sprinkle of flour if it sticks, but keep it relatively moist.

3. 3

   Place the dough back in the bowl, lightly coat it with olive oil, cover with a damp kitchen towel, and let rise at room temperature for 45 minutes to 1 hour. It should roughly double in size and have visible bubbles on the surface.

4. 4

   While the dough rises, prepare the tomato-onion sauce. Slice 2 large yellow onions in half lengthwise, then cut them into thin half-moons about 1/4 inch thick — keeping them organized helps with even cooking.

5. 5

   Set a 12-inch heavy-bottomed sauté pan over medium heat. Add 4 tablespoons extra-virgin olive oil and let it warm for 1 minute until shimmering. Add the sliced onions and stir to coat evenly. Cook, stirring occasionally, for 8–10 minutes until the onions become completely soft and golden-amber in color — they should smell sweet and caramelized, not sharp or sulfurous. Lower the heat if they're browning too quickly.

6. 6

   Add the 1 can (14 oz) crushed San Marzano tomatoes directly to the pan. Stir to combine, then season with 0.5 teaspoon salt and 0.25 teaspoon freshly ground black pepper. Simmer over medium-low heat for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and tastes mellow and well-combined — you want a sauce that's spreadable, not watery. Taste and adjust seasoning if needed. Remove from heat and let cool slightly.

7. 7

   Preheat your oven to 425°F (220°C). Lightly oil a 9x13-inch rectangular baking pan with a little extra-virgin olive oil.

8. 8

   Turn the risen dough out onto a lightly oiled surface. Instead of kneading, gently stretch it with your fingertips, working from the center outward, until it's roughly 9x13 inches and fits the baking pan. It will be thin but should have air bubbles visible. Lay it carefully into the oiled pan and use your fingertips to stretch it fully to the edges — if it springs back, let it rest for 2 minutes, then stretch again.

9. 9

   Spread the cooled tomato-onion sauce evenly over the dough, leaving a thin 1/2-inch border. Use the back of a spoon to distribute it gently — you want a generous but even layer.

10. 10

    In a small bowl, toss 0.5 cup panko breadcrumbs with 2 tablespoons extra-virgin olive oil and a pinch of salt until the breadcrumbs are evenly coated and darkened slightly. Sprinkle this mixture evenly over the sauce — the oiled breadcrumbs will toast to a golden, crunchy topping.

11. 11

    Place the pan in the preheated 425°F oven. Bake for 12–15 minutes until the dough is set and pale golden on top, and the edges have begun to turn light brown. The sfincione should smell yeasty and slightly sweet.

12. 12

    Remove the pan from the oven. While it's still hot, arrange 8 anchovy fillets in a crosshatch pattern over the top, distributing them evenly — the heat will warm them and release their salty, umami flavor into the entire pizza. Sprinkle 2 tablespoons freshly chopped flat-leaf parsley over the top for brightness and color.

13. 13

    Let the sfincione rest in the pan for 3–5 minutes — this allows the crust to set slightly and makes it easier to cut. Cut into 8 rectangles and serve warm or at room temperature. The crust should be tender and slightly crispy on the bottom, with a fluffy crumb inside.

Tools you’ll need

• Large mixing bowl
• Wooden spoon
• Work surface
• 12-inch heavy-bottomed sauté pan
• Wooden spoon or spatula
• 9x13-inch rectangular baking pan
• Small mixing bowl
• Oven
• Instant-read thermometer (optional, for dough temperature)

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