Pizza Palermitana

The pizza Palermitana is the typical streetfood of Palermo gastronomy: it is a very soft focaccia, similar to a sponge, which is then seasoned with tomato, onions, caciocavallo cheese and oregano. The aroma and taste are irresistible! And then really, as long and laborious as this recipe may seem, it is, really simple and the result is guaranteed! Those who live, or have been on holiday, in north/western Sicily will surely have tasted this type of local pizza, which stands out for its softness, height and flavor. I believe that this pizza, more commonly called sfincione, encompasses many of the characteristics of this land. 

Ingredients

For the dough

DRIED OREGANO to taste

FLOUR 00 400 Gr

DURUM WHEAT FLOUR OR SEMOLINA 100 Gr

BREWER'S YEAST 10 Gr

WATER 340 Gr

ROOMS 10 Gr

EXTRA VIRGIN OLIVE OIL (EVOO) 10 Gr

For the sauce

ONIONS 2

EXTRA VIRGIN OLIVE OIL (EVOO) 10

ANCHOVY FILLETS 2

WATER 200 Gr

PEELED TOMATOES 500 Gr

For cooking

ANCHOVY FILLETS 6

EXTRA VIRGIN OLIVE OIL (EVOO) 10 Gr

CACIOCAVALLO 120 Gr

DRIED OREGANO to taste

BREADCRUMBS to taste

Preparation

To prepare the Palermo pizza, start by pouring the flour, semolina and brewer's yeast into a bowl, break the yeast with your fingers and mix the flours. Add half of the water and when it is absorbed, add the rest. With the dough still moist and not fully formed, pour in the salt and continue to knead. When the dough begins to take shape, add the oil and knead again until absorbed. To do this, you have to lift it from the center, rotate it 90 °C and fold it back on itself. this for 3 or 4 times. Let it rest covered by the bowl for 5/10 minutes. Wet your hands and repeat the same operation as before, this time giving only 3 folds. Let it rest again for another 5/10 minutes. One last time, as before, wet your hands, give it another 3 or 4 folds then pile the ball obtained and put it in a lightly greased bowl and cover with a damp cloth. Let it rise for about 3 hours in a place away from sudden changes in temperature and drafts. Cut 2 onions into julienne strips Meanwhile, in a frying pan, melt two anchovies with a drizzle of oil. Sauté the onions, add a glass of water and let them stew for about ten minutes. Add the peeled tomatoes and, stirring occasionally, cook for about ten minutes. In the end, the sauces should be dry and substantial. Let it cool. When the dough has risen, grease a 30x40 pan with oil, even on the edges, and roll out the dough in it. Spreading it with your fingers and pulling the corners. If the dough is too elastic and you can't roll it out in the pan, cover it and let it rest for 5/10 minutes. Cut the anchovy fillets in half and spread them on the surface. Cover with a tea towel and let rise for the last time for about 40 minutes. Once risen, sprinkle the caciocavallo cut into cubes all over the focaccia, cover the entire surface, even the edges with the tomato and onion sauce. A good handful of oregano, a handful of breadcrumbs. Bake at 250°C First for 15 minutes on the bottom of the oven, then on the medium-high shelf for another 15 minutes or so. Palermo's pizza is ready. All you have to do is cut it into squares and eat it. Hot is perfect, but I can also say that even cold makes you eat :).