Sicilian-Style Thick Pizza with Tomato, Onions, and Anchovies

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A soft, pillowy slab of Sicilian street food from Palermo, this thick-crust pizza is built on a well-oiled pan and crowned with a slow-cooked tomato and onion sauce, salty anchovies, toasted breadcrumbs, and oregano. The base is spongy and tender, almost focaccia-like, while the topping is bright, savory, and deeply aromatic.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 82 gCarbs
• 6 gFiber
• 9 gSugar
• 21 gProtein
• 980 mgSodium
• 640 mgPotassium
• 220 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the dough

• 400 g (about 3 1/4 cups) bread flour or tipo 00 flour
• 1 teaspoon instant dry yeast
• 1 teaspoon sugar
• 1 teaspoon fine sea salt
• 280 ml (1 1/4 cups) warm water (about 38°C/100°F)
• 3 tablespoons extra-virgin olive oil, plus more for the pan

For the topping

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion (about 200 g), halved and thinly sliced
• 3 garlic cloves, smashed
• 5 oil-packed anchovy fillets, chopped
• 600 g (about 2 1/2 cups) canned San Marzano tomatoes, crushed by hand
• 1 teaspoon dried oregano, plus more for finishing
• 60 g (about 2/3 cup) fine dried breadcrumbs
• 1 1/2 tablespoons olive oil, for toasting the breadcrumbs
• 80 g caciocavallo or aged pecorino cheese, finely grated
• Flaky sea salt and freshly ground black pepper, to taste

Directions

1. Make the dough: In a large bowl, whisk the flour, yeast, sugar, and salt. Pour in the warm water and 3 tablespoons olive oil and mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and slightly tacky. Place in an oiled bowl, cover, and let rise in a warm spot for 1 1/2 to 2 hours, until doubled.
2. Toast the breadcrumbs: Heat 1 1/2 tablespoons olive oil in a small skillet over medium heat, add the breadcrumbs, and stir constantly for 2-3 minutes until deep golden and crunchy. Transfer to a plate to cool. (This step is optional but adds the classic crunchy layer.)
3. Build the sauce: Warm 2 tablespoons olive oil in a saucepan over medium heat. Add the sliced onion and a pinch of salt and cook gently for 8-10 minutes until soft and translucent. Stir in the garlic and chopped anchovies and cook for 1 minute until the anchovies dissolve. Add the crushed tomatoes and 1 teaspoon oregano, season with black pepper, and simmer uncovered for 15-20 minutes until thickened. Taste and adjust salt.
4. Prepare the pan and shape the dough: Generously oil a 30×40 cm (12×16 inch) rimmed sheet pan. Tip the risen dough into the pan and gently stretch it toward the edges with oiled fingers; don't worry if it doesn't reach the corners right away. Let it rest 10 minutes, then stretch again to fill the pan. Dimple the surface all over with your fingertips and let rise 20 more minutes.
5. Top and bake: Preheat the oven to 250°C (480°F) with a rack in the lower third. Spread the warm tomato-onion sauce evenly over the dough, leaving a thin border. Scatter the toasted breadcrumbs and grated caciocavallo over the top, drizzle with olive oil, and finish with a pinch of oregano and a little flaky salt.
6. Bake for 22-28 minutes, until the crust is deeply golden, puffed at the edges, and the topping is bubbling. Slide onto a board, let rest 5 minutes, then cut into squares and serve warm or at room temperature.

Cook’s Notes

• The dough should be soft and well-hydrated; resist adding too much flour during kneading so the final crumb stays spongy and tender.
• A traditional 'vastedda' (round copper or tin pan) gives the most authentic base, but any well-oiled rimmed sheet pan works well.
• Don't skip the anchovies even if you're skeptical: they melt into the sauce and add deep umami without any fishy flavor.
• Sfincione is classically eaten at room temperature or even the next day, which makes it perfect for picnics and buffets.
• For an extra-soft base, let the shaped dough rise in the oiled pan for 30-45 minutes instead of 20 before topping.

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