The Pizza Kitchen: John Arena Makes Sfincione

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option with a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: commercial yeast

Whole wheat starter adds fiber; commercial yeast is more accessible.

Prepare pizza dough with a three-day fermentation process.

Let the dough warm up for a couple of hours before stretching.

Stretch the dough into the pan using hands, no rolling pins.

Spread some sauce on the dough to prevent it from drying out.

Cover the dough and let it rise for an additional 2-3 hours depending on room temperature.

Bake the dough in the oven for about 7-8 minutes until it starts to show color.

Let the baked dough cool down for at least an hour to allow moisture evaporation.

Grate Pecorino Romano cheese for topping.

Prepare two types of sauce: one with California vine-ripened tomatoes and another sweet sauce with a lot of onions.

For the modern half, use mozzarella cheese and the standard pizza sauce.

For the old Sicilian style half, use the sweet onion sauce, Pecorino Romano, and seasoned breadcrumbs on top.

Lightly drizzle olive oil over the pizza before baking.

Bake the pizza in the oven until the cheese melts, about 7-8 minutes.

After the cheese melts, remove the pizza from the pan and place it directly on the stone to crisp up the bottom for about 20 seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens