Sicilian Pizza (Sfincione) — Palermo's Pride
Thick, spongy, and loaded with caciocavallo cheese, anchovies, and breadcrumbs — Sicilian sfincione is the island's answer to pizza. A completely different experience from Neapolitan or Roman styles.
When most people hear “Sicilian pizza,” they think of the thick-crusted, square-cut pizza popular in Italian-American cuisine. But the original — sfincione — is a completely different beast. Born in Palermo, it’s a thick, spongetic flatbread topped with a savory onion and tomato sauce, caciocavallo cheese, anchovies, and a sprinkle of breadcrumbs.
What is Sfincione?
The word sfincione comes from the Arabic sfinc, meaning “sponge” — a reminder of Sicily’s rich history of cultural exchange. The dough is thick and soft (unlike thin Neapolitan or crispy Roman), and the toppings are deeply savory rather than fresh and bright.
Sfincione is traditionally sold from street carts in Palermo, especially during the Christmas season. It’s the ultimate comfort food pizza.
Ingredients
Dough
- 500g tipo “0” flour
- 300ml water
- 15g salt
- 5g instant yeast
- 30ml olive oil
- 10g sugar (helps the thick dough rise)
Topping (Sugo)
- 400g crushed tomatoes (fresh or canned)
- 2 large onions, thinly sliced
- 6 salted anchovy fillets, chopped
- 50ml olive oil
- 1 tbsp breadcrumbs (for texture)
- Salt and pepper
Topping (Finish)
- 200g caciocavallo cheese, grated (or provolone/toma)
- 3 tbsp breadcrumbs
- Dried oregano
Instructions
The Dough
- Mix flour, water, yeast, sugar, and olive oil. Knead for 8 minutes.
- Add salt and knead 2 more minutes.
- First rise — 1.5 hours at room temperature until doubled.
- Shape — Press into an oiled rectangular tray (30×40cm). Let rise another 45 minutes.
The Sauce (Make While Dough Rises)
- Sauté onions in olive oil until very soft and lightly caramelized (15-20 minutes).
- Add anchovies — They’ll dissolve into the oil. Cook 2 minutes.
- Add tomatoes and simmer for 15 minutes until thick.
- Season with salt, pepper, and a generous pinch of oregano.
Assembly & Baking
- Spread the sauce evenly over the risen dough.
- Sprinkle with grated caciocavallo and breadcrumbs.
- Bake at 220°C for 20-25 minutes until the crust is golden and the top is bubbling.
- Rest for 10 minutes before cutting into squares.
The Anchovy Question
If you’re skeptical about anchovies, hear us out: in sfincione, you can’t taste them as fish. They dissolve into the sauce, adding a deep umami richness — the same role they play in a proper Caesar dressing or Puttanesca sauce. If you really can’t, substitute with a few olives or capers.
Variations Across Sicily
- Palermo style (sfincione palermitano) — The classic, as described above
- Catania style (scacciata) — Folded over like a calzone, often with broccoli and sausage
- Messina style — Uses stronger cheese and less sauce
- Western Sicily — Sometimes includes potatoes
Pairing Suggestions
Sfincione pairs beautifully with:
- 🍷 Nero d’Avola (Sicilian red wine)
- 🍺 A cold Italian lager
- 🫒 A side of olives and caponata
Where to Eat the Best Sfincione
Visit our Palermo directory to find the best sfincione spots in Sicily’s capital.
Love Sicilian food? Check out our Sicilian city guides for more culinary adventures.