Sicilian pizza

[myrtleWilson]

So, made sfincione today for first time. Used Rachel Roddy recipe from Two Kitchens. Usually rate RR but my pizza didn't look like the pizza's online I've seen. Mine was more 'baked' than the normal bubbling effect you get on pizza.

I think in hindsight the Sicilian breadcrumb and oregano topping was too much... RR says to squish the anchovy and mozzarella into the dough and put the tomato sauce on top which worked but it did make me wonder where the mozzarella went to...

Will definitely try again but any more experienced Sicilian pizza chefs out there who can share their tips would be gratefully received!