Sicilian Pizza (Sfincione) Recipe by Chef Jeeny Maltese

For the Dough:

• 5 cups all-purpose flour
• 1 teaspoon of sea salt
• 1 tablespoon of sugar
• 3 tablespoons of extra virgin olive oil
• 1 tablespoon of yeast
• 1 ¾ cups of warm water 30° to 40°

For the Toppings:

• 6 cloves of finely minced garlic mixed with 2 tablespoon of olive oil
• ½ cup of passata
• 250 g of shredded mozzarella
• 250 g fresh mozzarella
• Sliced cherry vine tomatoes
• ¼ cup of grated parmesan cheese
• 15-20 basil leaves
• sea salt and fresh cracked pepper to taste

• Dough: Preheat the oven to 250C°.
• Add all the ingredients to a standing mixer with the hook attachment or to a clean surface. Mix until combined and knead in a mixer on low speed for 2 to 3 minutes or by hand for 5 to 6 minutes.
• Cover with a towel and let double in size, about 90 minutes.
• Next, drizzle some olive oil onto your sheet pan/deep baking tray that you will be cooking in, I used a 12”x18”x2” deep baking tray. If you have smaller ones, then divide the dough and make 2 pizzas or reserve the remaining dough in the freezer.
• Form the pizza dough to the sheet pan so that it is completely covered.
• Next, evenly spread on the garlic and olive mixture all over the pizza making sure to leave a 1” crust around the outside.
• Evenly spread on the tomato passata also leaving a 1” edge around the outside and then layer on as followed: shredded mozzarella, fresh mozzarella, tomatoes, parmesan cheese, basil leaves, sea salt, and pepper.
• Cook the pizza for 12 to 14 minutes at 250C° or until browned and cooked throughout. Slice and serve!