A good idea when we just don't have that of getting together around a good pizza, and even more when it is made in-house and is economical in addition, it is unanimous and at least I'm sure I I wouldn't have any leftovers when I prepare pizzas and today it's a classic that I offer and Sicilian pizza is not a kind of pizzas but several ways of doing it.
Every time I travel to Italy, which I particularly like because each time I am well received and I love this country, its history, its people, its architecture, and I delight in paws and pizzas (I wouldn't speak not of the kg taken and which panic my balance when I return to the fold).
There are several kinds of Sicilian pizzas, the Scacciata (which looks like a calzone but long a bit like a bread filled with anchovies and caciocavallo (an Italian cheese in the shape of a very aromatic pear and very fine in the mouth, or depending on the region). it is also found with potatoes and roasted meat), the Siciliana pizza (calzone fried and stuffed with anchovies, mushrooms, cheese and peppers), the Sfincione from Palermo that is presented at the cut composed of tomatoes, this pizza as we know it does not have a standard strictly speaking, but a base which are onions, capers, anchovies, olives and tomatoes, some prepare it with bread that grated on it or cheese and that's what I realized. In the United States,Sicilian pizza is a basic of Street food or street food because its cut presentation means that it can be eaten while walking, brought by the Italian immigrant community.
For my dough, the one I am used to making that Don Alfonso taught me and which is perfect for Sfincione, thick a bit like bread dough that I baked in my oven, that's for sure. that cooking in a wood-fired oven had been better but the result is great anyway, I'll give you the recipe but you can find the pizza dough here , as well as the tomato sauce , I don't change it, but if you are in a hurry you can have a good store-bought tomato sauce. The doses given will give you 2 good pizzas either for 4 people or 2 if you are greedy
INGREDIENTS :
For the pizza sauce
- 500 gr of peeled elongated fresh tomatoes
- 250 gr of peeled, elongated, canned tomatoes
- 1 teaspoon of salt
- 2 tbsp olive oil
- 2 chopped onions
For Sfincione dough or pizza dough
- 500 gr of T 45 flour
- 100 gr of fine semolina
- 15 gr of fresh baker's yeast or 10 gr of dry yeast
- 20 gr of sugar
- 3/4 of 1 tablespoon of salt
- 60 gr of olive oil
- 250 gr of water or more depending on the absorption of your flour
- 50 gr of lukewarm water
- Accompaniement
- Black olives
- Capers
- Anchovy
- Grated cheese
- Fresh onions cut into rings (optional, I didn't put any but nothing prevents you from putting some
INSTRUCTIONS :
1.Preparation of the pizza dough
Dissolve the yeast in barely warm water, especially not at more than 35 ° C which would destroy the yeast.
In the bowl of your kneader put the flour, fine semolina, salt, sugar and dissolved yeast and lukewarm water.
Knead in a food processor with the hook at very low speed until the dough is smooth.
Add the olive oil at the end, and mix.
Place the dough in a floured container and cover with a cloth.
Leave to stand for 30 to 40 minutes in a warm place, until it doubles in volume, then degas
You can use it as soon as you have broken the dough
While the dough is rising, prepare the pizza sauce
2.Preparation of the tomato sauce
Boil water and put the 500 gr of tomatoes by making a 1 cm cross on the top to remove the skin more easily
Soak them for about 15 seconds in boiled water and remove from the heat, immediately soak them in very cold water with ice cubes,
Sweat the chopped onions in olive oil that you have heated and cook for 5 minutes, be careful not to grill the onions.
Cut these tomatoes into cubes, leaving the seeds, and add them to the oil, they will thicken the sauce and cook for 15 minutes over very low heat.
Add the canned tomatoes.
Pass through a vegetable mill or tread Chinese with the back of a ladle but above all do not mix because you will remove the very red color.
return to very low heat to remove the water, your sauce must be thicker
3.Installation :
Spread out on a work surface and apply the tomato sauce evenly
Add the capers, black olives, anchovies and grated cheese
Bake in a preheated oven at 230 ° C - Traditional cooking for about 15 good minutes the dough must be cooked and crisp
Serve with a drizzle of virgin olive oil
