Sfincione Siciliano (deep pan Sicilian pizza)

Instructions

1. For the pizza dough, mix the yeast and lukewarm water in a bowl and stand for a few minutes to froth up.
2. Tip the flours into a large bowl, add the yeast mixture and mix for 1 - 2 minutes or until the dough comes together. Add the salt and knead lightly to incorporate. Turn out the dough onto a lightly floured work surface and knead for 5 - 7 minutes or until smooth (you can also use an electric mixer fitted with the dough hook for this). Shape the dough into a ball, place in an oiled bowl and drizzle a little olive oil on top to prevent a crust forming. Cover with a damp kitchen cloth and rest at room temperature for 30 minutes or until the dough is very relaxed and smooth.
3. Using floured hands, stretch the dough into a 40 cm x 50 cm rectangle. Fold the top and bottom thirds into the centre, like you are folding a letter, then fold the dough onto itself into a ball. Cover with a damp kitchen cloth and rest at room temperature for 3 - 4 hours or until doubled in size.
4. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion and salt and cook for 2 - 3 minutes or until softened. Add the tomatoes and a little extra salt and cook for 20 minutes or until slightly reduced. Set aside.
5. Preheat the oven to 200°C.  Lightly grease a baking tray with oil.
6. Punch down the risen pizza dough and knead briefly on a lightly floured surface to expel any air bubbles, then stretch out with your hands until 1.5 cm thick. Place the rolled dough on the tray. Top with the tomato mixture, a pinch of salt and a good grind of pepper, the oregano, grated cheese and a drizzle of olive oil. Sprinkle with breadcrumbs, if using.
7. Bake for 25 - 30 minutes or until golden and puffed. Top with the anchovies and enjoy hot, warm or at room temperature.