Do you know what "sfincione" is? This is the traditional name for our Sicilian pizza. Probably the name derives from the latin spongia, which means sponge, or from the Arab sfang, meaning a sweet soft fritter.
It's a traditional recipe made of a very soft dough done with simple and genuine ingredients like: tomato sauce, onions, anchovies, the typical caciocavallo cheese and breadcrumbs.
until it dissolves.
4. Little by little add the yeast with the water to the flour mix and start stirring all the ingredients together forming a dough.
5. Remove it from the bowl and transfer it on a kitchen surface (a bit floured), adding the remaining water and the olive oil (or the lard) and kneading for about 15 minutes until it becomes smooth and soft. Give it the shape of a ball.
6. Now the dough has to rise under a blanket in a warm place for about 2 hours. It has to double its volume.
7. Preheat the oven at 180° or 200° degrees; (It really depends on the oven).
8. Remember to stew and chop onions thinly, chop anchovies in small pieces and the cheese in cubes as well. Then, prepare some tomato sauce.
9. In a pan put some breadcrumbs with a drizzle of olive oil and toast it until golden brown.
10. After the 2 hours stretch out the dough and press into a large oiled baking tray. (It's even better if you can let it rise in the tray for another half an hour.)
11. Cover the dough with the tomato sauce, the onions, the anchovies.12. Put the tray in the oven for about 15 minutes.
13. Remove from oven and add the caciocavallo cut in small cubes, then cover all in breadcrumbs.
14. Put back inside the oven for some more minutes, about 10 minutes, again it depends on the oven and on how thick is the dough. Check after 5, just to be sure. 15. Bake the pizza in the oven at 180° degrees, until the bottom of the crust is golden brown when you lift it up to look.
16. Finally drizzle some more olive oil on top, sprinkle with oregano, cut in squares and serve hot!