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Wood Fired Sfincione (Sicilian Pizza)

This deep dish Sicilian pizza is a favourite at Stonebake HQ- and a great way to use up any ingredients from a pizza party as well as making the most of the residual heat in the oven! Sfincione uses a lot of oil- it’s essentially fried at the base- that gives a great richness to the pizza. Traditionally it contains anchovies and onions, but this simplified version is a great way to get started with deep dish pizza cooking…..


For the dough;

1kg Strong White Bread Flour,

640ml Water,

20g Fresh Yeast,

30g Sea Salt,

90ml Olive Oil (Plus extra for cooking)

For the topping; 

400g Good quality peeled plum tomatoes,

2 Balls Mozzarella,

Handful of basil leaves,

60g Breadcrumbs,

2 Cloves of garlic,

2 Sprigs Rosemary, leaves picked



  • Oven at 220- 250°C
  • To make the dough, put the flour and salt into a mixer, dissolve the yeast in the water and add the oil to the water and yeast mix. Gradually add the liquid to the mixer and mix for 8-10 minutes.
  • Pop into a large container, cover with cling film, and leave to prove for an hour to an hour and a half somewhere warm. When the time is up, prepare a 15cm x 10cm tray with a couple of really good lugs of olive oil and knock back the dough before shaping to more or less fill the tray- don’t worry if you don’t quite hit the edges all round. Gently lift the dough and add a little more oil under the dough at this point.
  • Cover loosely with cling film and leave somewhere warm for a further 45 minutes.
  • When the time is up, carefully tear the mozzarella over the top of the Sfincione and dot around the basil leaves.
  • Blend the tomatoes roughly with a good pinch of salt and carefully ladle them over the top of the cheese and basil.
  • Blend the breadcrumbs with the rosemary and garlic and sprinkle over the top of the tomato sauce.
  • Carefully lift the edge of the pizza to double check you have plenty of oil in the base of the pan- it should almost be spilling over the edges!- and pop into the oven for 20-30 minutes depending on the oven temperature.
  • To check it’s cooked, carefully lift the edge of the pizza up ensure they are beautifully crispy and golden.
  • As soon as the pizza is cooked, transfer it to a resting rack and leave for at least 20 minutes before getting stuck in!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

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