Sfincione Pizza

By: Gozney

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Makes: 1 x 14x14 inch Detroit-style pizza

1 x 800g dough ball
1 tbsp olive oil
125g mozzarella
1 large white onion, finely sliced
A generous pinch of salt
A generous grind of black pepper
4 garlic cloves, finely sliced
3 tbsp olive oil
2 tsp dried oregano
1 tsp Calabrian chillies (more if preferred)
6 anchovy fillets
790g whole peeled plum tomatoes
3 tbsp grated pecorino (plus more to finish)
1 tbsp breadcrumbs (made from stale bread)
A drizzle of extra virgin olive oil

1 x 800g dough ball
1 tbsp olive oil
4.4oz mozzarella
1 large white onion, finely sliced
A generous pinch of salt
A generous grind of black pepper
4 garlic cloves, finely sliced
3 tbsp olive oil
2 tsp dried oregano
1 tsp Calabrian chillies (more if preferred)
6 anchovy fillets
1.74lb whole peeled plum tomatoes
3 tbsp grated pecorino (plus more to finish)
1 tbsp breadcrumbs (made from stale bread)
A drizzle of extra virgin olive oil

Equipment Needed

Dome
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Acacia Wood Pizza Peel & Server
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Balance Turning Peel

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Pizza Rocker
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

Preheat the Gozney to 360–380°C / 680–715°F (stone floor temperature). Place a medium skillet or frying pan into the oven to heat.

Step 2

To prepare the sauce, add the olive oil, sliced onions, salt and pepper to the hot pan. Return to the oven and sweat the onions for 10–15 minutes, using the mantling system to ensure even cooking, until softened.

Step 3

Add the sliced garlic and return to the oven for another 3–5 minutes until soft. Stir in the oregano, Calabrian chillies and anchovy fillets. Return the pan to the oven for 2–5 minutes, until the anchovies have melted into the mixture.

Step 4

Add the whole peeled tomatoes, breaking them up with the back of a spoon. Return to the oven to thicken for 5–7 minutes. Set aside to cool.

Step 5

To prepare the dough, oil your hands and gently stretch the dough into the corners of a 14x14 inch Detroit-style pan. Let the dough rest for 5 minutes to relax the gluten. Use a dough docker or knife to gently pop any large bubbles.

Step 6

Turn off the oven and par-bake the dough: place it into the oven, close the door and bake for 90 seconds. Rotate 180°, then bake for another 90 seconds. Repeat once more until the crust is evenly baked.

Step 7

Turn the oven back on to 360–380°C / 680–715°F. Tear the mozzarella over the par-baked base, then spoon over half the sauce, gently spreading it to the edges.

Step 8

Turn off the oven again, place the pizza inside, cover with the door, and bake for 1½ minutes. Rotate 180°, cover again, and repeat this process for 8–10 minutes, or until the pizza is evenly cooked.

Step 9

Remove the door and turn the oven to a low flame (around 260°C / 500°F). Sprinkle over the grated pecorino and breadcrumbs, followed by a drizzle of extra virgin olive oil. Return to the oven and bake for a final 4–5 minutes until the topping is golden and lightly charred.