Classic Sicilian Pizza

Name: Classic Sicilian Pizza
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 2¼ cups (11¼ ounces), all-purpose flour; 2 cups (12 ounces) semolina, flour; 1 teaspoon, instant or rapid-rise yeast; 1⅔ cups, ice water; 3 tablespoons, extra-virgin olive oil; 1 teaspoon, sugar; 2¼ teaspoons, salt; 2 , onions, grated; ½ cup, water; 1 (14.5-ounce) can, whole peeled tomatoes, drained; 2 tablespoons, extra-virgin olive oil; 3 , anchovy fillets, rinsed, patted dry, and minced; ½ teaspoon, dried oregano; ¼ teaspoon, red pepper flakes; ¼ teaspoon, salt; 7 tablespoons, extra-virgin olive oil; 1 cup, panko bread crumbs; 1 ounce, Parmigiano-Reggiano cheese, grated (½ cup); Pinch , salt; 8 ounces, provolone cheese, sliced; 8 , anchovy fillets, rinsed, patted dry, and sliced in half lengthwise (optional); ¼ teaspoon, dried oregano

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A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6 to 8

TIME2¾ hours, plus 25 hours rising

Italian Name:Sfincione

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Walk among the street vendors in Palermo, and you'll see pizza that probably looks more like focaccia than pizza as you know it. But its thick, soft crust and restrained, perfectly balanced amount of big-flavor toppings will have you cravin...

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