Sicilian Sheet-Pan Pizza (Sfincione) – Thick, Fluffy, and Packed With Flavor

Sfincione is the cozy, homey cousin of classic pizza—thick, fluffy, and baked in a pan until the edges turn crisp. It’s a Sicilian staple that blends pillowy dough with a savory onion-tomato topping and a generous shower of breadcrumbs and cheese. This is weeknight-friendly comfort food that also works for parties and game day.

You don’t need a pizza stone or special gear—just a sheet pan and a little time. The result is warm, rustic, and wildly satisfying.

What Makes This Special

Unlike Neapolitan-style pizza, sfincione is tall and airy, more like a cross between focaccia and pizza. The sauce isn’t just tomato—it’s sweet onions cooked down with tomatoes, herbs, and anchovies (optional but traditional) for deep flavor.

Instead of mozzarella, you’ll often find caciocavallo or pecorino, which bring a sharp, salty bite. The final touch is a crunchy breadcrumb topping that soaks up olive oil and turns golden in the oven. It’s simple, humble, and unforgettable.

What You’ll Need

• For the dough:
  • 3 cups (375 g) bread flour (or all-purpose, in a pinch)
  • 1 cup (240 ml) warm water, plus 2–3 tbsp as needed
  • 2 tsp instant yeast (or active dry, bloomed in warm water)
  • 1 tsp sugar or honey
  • 2 tsp kosher salt
  • 3 tbsp extra-virgin olive oil, plus more for the pan
• For the topping:
  • 3 tbsp extra-virgin olive oil
  • 2 large yellow onions, thinly sliced
  • 2–3 anchovy fillets, minced (optional but traditional)
  • 2 cloves garlic, minced
  • 1 can (28 oz/800 g) crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Kosher salt and black pepper, to taste
  • 1/2 cup grated pecorino Romano or caciocavallo (or Parmesan)
  • 1 cup low-moisture mozzarella, shredded (optional, for a hybrid style)
  • 3/4 cup plain breadcrumbs (preferably coarse, homemade if possible)
  • 1–2 tbsp olive oil for the breadcrumbs
  • Fresh basil or parsley, chopped (optional)
• Gear:
  • Rimmed sheet pan (about 13×18 inches) or a 10×14 Detroit-style pan
  • Mixing bowls
  • Wooden spoon or stand mixer with dough hook
  • Plastic wrap or clean towel

Step-by-Step Instructions

1. Make the dough: In a large bowl, combine warm water, yeast, and sugar.

   If using active dry yeast, let it foam for 5–10 minutes. Add flour, salt, and olive oil. Mix until a shaggy dough forms.

2. Knead until smooth: Knead by hand for 8–10 minutes (or 6–7 minutes in a stand mixer) until the dough is smooth, elastic, and slightly tacky.

   Add a tablespoon or two of water if it feels stiff.

3. First rise: Lightly oil a bowl, add the dough, and cover. Let it rise in a warm spot until doubled, about 60–90 minutes.
4. Cook the onion-tomato sauce: Warm 3 tbsp olive oil in a skillet over medium heat. Add onions and a pinch of salt.

   Cook slowly, stirring often, until soft and translucent, 10–15 minutes. Add anchovies and garlic; cook 1–2 minutes until fragrant.

5. Add tomatoes and seasonings: Stir in crushed tomatoes, oregano, and red pepper flakes. Simmer 15–20 minutes until slightly thickened.

   Season with salt and pepper. Let cool to warm (not hot).

6. Prep the pan: Generously oil your sheet pan (2–3 tbsp). Turn the risen dough into the pan and press it outward with your fingertips.

   If it springs back, rest 10 minutes and try again until it reaches the edges.

7. Second rise: Cover the dough loosely and let it puff for 30–40 minutes while the oven preheats to 475°F (245°C).
8. Assemble: If using mozzarella, scatter it directly on the dough first. Spoon the onion-tomato sauce evenly over the top. This order protects the dough and keeps it airy.
9. Add cheese and breadcrumbs: Sprinkle pecorino over the sauce.

   Toss breadcrumbs with 1–2 tbsp olive oil and a pinch of salt, then scatter them evenly. The breadcrumbs will crisp and absorb oil for that classic sfincione finish.

10. Bake: Place the pan on a lower oven rack and bake 18–25 minutes, until the edges are deeply browned and the top is golden and crisp. If needed, move to the top rack for the last 2–3 minutes to deepen color.
11. Rest and slice: Let the pizza rest 5–10 minutes.

    Shower with fresh herbs if you like. Slice into squares and serve warm.

Storage Instructions

• Room temperature: Keep leftovers, loosely covered, for up to 8 hours.
• Refrigerator: Store slices in an airtight container for 3–4 days.
• Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating: Best in a 400°F (205°C) oven or toaster oven for 8–10 minutes to revive the crisp edges.

  A skillet over medium heat also works well.

Why This is Good for You

With olive oil, onions, tomatoes, and herbs, sfincione delivers heart-healthy fats and antioxidants in a satisfying package. The dough is substantial, so a square or two is filling without overdoing it. The breadcrumb topping means you can use less cheese while keeping great texture and flavor.

Pair it with a crisp salad to round out the meal.

Common Mistakes to Avoid

• Using too little oil in the pan: This dough needs oil to crisp the edges and release cleanly. Don’t skimp.
• Rushing the rises: Under-proofed dough bakes up dense. Give it time to puff.
• Too much sauce: A thick layer is right, but flooding the dough can make it soggy.

  Aim for even coverage, not pools.

• Skipping the breadcrumb step: The crunchy top is part of sfincione’s identity. It also keeps the sauce in place.
• Baking too high on the rack: Start on a lower rack to crisp the bottom, then move up only if you want more color on top.

Recipe Variations

• Classic Palermo-Style: No mozzarella. Use caciocavallo or pecorino, plenty of onions, anchovies, and toasted breadcrumbs.
• Tomato-Free Onion Base: Cook onions low and slow with a splash of vinegar and a pinch of sugar, then top with cheese and breadcrumbs.
• Vegetable Boost: Add thinly sliced fennel, roasted peppers, or olives under the sauce for extra depth.
• Herb-Forward: Mix chopped parsley and oregano into the breadcrumbs for a fragrant, green finish.
• Whole-Wheat Dough: Swap 25–30% of the flour for whole-wheat flour.

  Add an extra tablespoon of water if needed.

FAQ

Can I make the dough ahead of time?

Yes. After kneading, let it rise once at room temperature, then refrigerate up to 24 hours. Bring to room temp for 45–60 minutes before pressing into the pan.

Do I have to use anchovies?

No, but they melt into the sauce and add savory depth without tasting fishy.

If you skip them, add an extra pinch of salt or a splash of Worcestershire for umami.

What if I don’t have bread flour?

All-purpose flour works fine. The crumb may be slightly less chewy, but the pizza will still be airy and delicious.

How do I prevent a soggy bottom?

Oil the pan well, start baking on a lower rack, and avoid too much sauce. Preheating the pan in the oven for 5 minutes before adding the dough also helps.

Can I use fresh mozzarella?

It’s not ideal here.

Fresh mozzarella has more moisture and can make the pizza watery. Low-moisture mozzarella or traditional hard cheeses work best.

How thick should the dough be before baking?

About 3/4 to 1 inch after the second rise. It should look puffy and airy across the pan.

What size pan works best?

A standard half-sheet pan (about 13×18 inches) is perfect.

A 10×14 pan gives you a taller rise and thicker slices.

Final Thoughts

Sicilian sheet-pan pizza is all about texture and comfort: a soft interior, crisp edges, and a bold, savory topping. It’s forgiving, feeds a crowd, and doesn’t require special equipment. Once you make it, you’ll see why it’s a beloved classic.

Keep the pantry staples on hand, and this can become your go-to cozy meal any night of the week.