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Sfinciuni Corleonese (Pizza, Corleone Style)

Sfinciuni Corleonese (Pizza, Corleone Style)

Servings: 4

Ingredients for Dough:

  • 400 grams semolina flour
  • 20 grams yeast, dissolved in a small amount of warm water
  • 200 grams potatoes
  • pinch of salt


Ingredients for Topping:

  • 6 anchovy filets, chopped
  • 200 grams pecorino cheese (preferably siciliano), sliced
  • 30 grams caciocavallo cheese (or parmesan), grated
  • 4 tablespoons extra virgin olive oil
  • oregano and pepper, to taste
  • cooking oil for greasing



  • Boil the potatoes in salted water. Drain, peel, and mash. Place on a work surface, and mix with the flour. Then make a well in the centre, and add the yeast and salt.
  • Work the dough thoroughly until it achieves a very soft consistency. Cover and leave it in a warm place to rise until it doubles in volume.
  • Lay out on a greased dish or pan, spreading with the fingers until it is about 1 inch thick.
  • Top with the anchovies and pecorino cheese, and then sprinkle with the caciocavallo cheese, oregano, pepper, and extra virgin olive oil.
  • Bake in a hot oven for about 20 minutes or until the dough is about 1½ inches thick.
  • Place on a serving dish, and serve immediately. Buon Appetito!