Sfincione is the pizza of Sicily: contrary to its Neapolitan counterpart, which is generally round, sold in individual portions, with a thick cornicione, a thin centre and not too much topping, sfincione is generally baked in large trays and sold cut up in hefty portions (even if there are also small, individual  sfincioni, called sfincionelli, approximately 300 g each); it is quite thick all over, with a soft and pillowy dough (sometimes a little lard is added to the dough, which I greatly approve of) and it is laden with toppings. It is another thing altogether and something I urge you to explore – sfincione lends itself to domestic home baking much better than Neapolitan pizza. Continue reading “Sfincione di Bagheria (sfincione from Bagheria, a Sicilian pizza)” →