Sicilian Sfincione Pizza
Description
Perfect with tea and coffee. In a large bowl, dissolve the yeast in warm water. Let stand until completely dissolved, about 5 minutes. Add cold water and salt to the yeast mixture, gradually stirring in the flour until the mixture begins to resemble dough. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes until you can form a smooth, firm ball. Dust the dough with flour and place it in a sealed container or a resealable bag. Refrigerate for at least 12 hours, up to 3 days. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). Turn the dough out onto a large oiled baking sheet. The dough should feel cold to the touch. Using a fork, prick holes all over the dough to ensure even rising. Toast the bread crumbs in a large skillet over medium heat until golden brown; set aside. Heat half of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Remove from heat and stir in the chopped tomatoes, red pepper, pine nuts, and raisins. To assemble the pizza, evenly spread the anchovy fillets over the dough. Spread the tomato sauce on top. Sprinkle with the toasted breadcrumbs and drizzle with olive oil. Let the dough rest near the warm oven for about 30 minutes. Bake the pizza on the lower rack of the oven for 12–15 minutes.