Sicilian Pizza (Sfincione)
Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.
Ballarò Antico – Sicilian Pizza with Onions and Anchovies
This Sicilian pizza, styled after a rustic Sfincione, combines a juicy, airy, thick pan base with the deep sweetness of slowly caramelized onions and the savory zest of fine anchovy fillets. San Marzano tomatoes, Pecorino Romano, and oregano impart its powerful, folk soul of Palermo, creating a rich symphony of flavors from just a few ingredients. Baked on a greased tray, the bottom develops a golden, slightly crispy crust, while the top boasts a fragrant, juicy topping full of character.
Norma di Catania – Sicilian Pizza with Eggplant & Ricotta
This Sicilian pizza in the spirit of Norma combines the sunny depth of San Marzano tomatoes with sweet, roasted eggplants, creamy ricotta, and the milky melt of Fior di Latte. Fresh basil and a drizzle of fine olive oil bring Mediterranean lightness to the dish. A fragrant, generous interpretation of Sfincione with a soft crumb, crispy base, and full Sicilian soul.
Lava dell'Etna – Sicilian Pizza with Spianata and Olives
This fiery Sfincione embodies the spirit of Sicily: an airy, aromatic dough made with Lievito Madre, topped with deeply fruity San Marzano tomatoes, tangy Provolone, and spicy Spianata. Black olives and a touch of Peperoncino bring salty depth and volcanic heat, while the thick, juicy base carries every nuance.