Sicilian Christmas pizza (sfincione)

Sprinkle a package of yeast over a couple of cups of very warm water, about 105 degrees, and let it bloom.

Add a touch of salt, sugar or a little honey, a drizzle of olive oil and the flour; knead with the dough hook 6 or 7 minutes to a very smooth, elastic, extremely wet and soft dough.

Cover and leave in a warm spot about an hour and a half, until doubled.

Saute at least two onions in a little olive oil over medium with a big pinch of salt, stirring, 6 or 7 minutes until soft, sweet and translucent.

Add red chili flakes, black pepper, tomato paste, dry oregano and nine anchovy fillets (keep their oil); cook a few minutes until the anchovies dissolve.

Add a neutral prepared tomato sauce, rinsing the jar with a splash of water; simmer on medium-low about 20 minutes and taste for seasoning.

Mix fine dry breadcrumbs with plenty of grated pecorino, then about a tablespoon of the anchovy oil and a tablespoon or two of olive oil until all the crumbs are moistened.

Grease a sheet pan very generously with olive oil, about three tablespoons; transfer the dough with oiled hands and stretch, press and pull it to the corners, resting it a couple of minutes two or three times when it pulls back.

Spoon on and spread the sauce to about half an inch from the edge; sprinkle five or six ounces of grated mozzarella and aged provolone.

Scatter the breadcrumb mixture gently and evenly without pressing; drizzle with olive oil.

Bake in the centre of a 400F oven about 35 minutes until the bottom is cooked and the top is browned.

Cool on a rack so the bottom stays crisp; cut with a pizza wheel and garnish with a little more dry oregano.