Thick-crusted Sicilian-style pizza with onions (Sfinciuni) from Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues by Jeff Hertzberg and Zoë François

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on August 23, 2012

    This was completely delicious. It did take some time to coax the dough to spread (almost) to the edges of the pan. Our usual wrecked kitchen and 45 min of frantic topping/8 min baking of multiple thin-crust pizzas was replaced by some slow stretching of dough, resting for 10 min, generously topping with sauce, cheese, strewn with onions, and cleanup while it baked. Big, chewy pieces of flavorful, hearty pizza are a nice change from fiddling with thin, many-toppinged slices. It does tend to stick to the pan in the center, though; be generous with the oil.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.