Sfincione Sicilian Pizza

Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.

Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.

Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.

Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.

Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)

Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.

Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.

Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.

Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.

Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.