Step 1

For the brodo di mamma, in a small pan, combine EVOO, basil, garlic and crushed red pepper flakes (if using; add if you like a spicy brodo) and heat over low heat to allow the aromatics to "steep" into the olive oil, which will become fragrant and rich with flavor

Step 2

After 10 to 15 minutes, remove from heat and discard the basil and garlic

Step 3

In a large saucepan, add the crushed tomatoes, tomato paste, salt, pepper and 2 cups water

Step 4

Pour the infused olive oil into the pan and stir

Step 5

Bring the mixture to a boil over high heat and then immediately reduce to a simmer and cook for 1 hour

Step 6

The brodo is now ready to use

Step 7

While the brodo cooks, make the dough

Step 8

In a small bowl, combine milk, yeast and sugar and allow the yeast to bloom, about 5 minutes

Step 9

In the bowl of a stand mixer fitted with the dough hook, add the bread flour, 00 flour and salt

Step 10

Mix on low speed to combine

Step 11

While the machine is running, add 2 ½ cups warm water (110°F) and mix until a shaggy dough forms, about 2 minutes

Step 12

Add the bloomed yeast mixture to the bowl and mix on low until combined, about 1 minute

Step 13

Do not overmix; the batter will be very wet

Step 14

Empty the dough onto a board dusted with 00 flour and, using a bench scraper, scrape the bowl clean

Step 15

Carefully fold the dough into a messy ball so you can pick it up

Step 16

Drizzle the EVOO into a large mixing bowl and swirl to coat

Step 17

Place the ball of dough in the mixing bowl, cover with a tea towel and let sit in a warm place until doubled in size, about 2 hours

Step 18

While the dough proofs, make the breadcrumbs and sauce

Step 19

For the breadcrumbs, preheat oven to 350°F

Step 20

On a baking sheet, lay bread slices in an even layer and drizzle with olive oil

Step 21

Bake for 20 to 30 minutes, or until bread is toasted a deep dark brown

Step 22

Remove from the oven and let cool completely

Step 23

Break up the cooled bread, place in a large food processor and pulse into a fine crumb

Step 24

(A few bigger bits is fine

Step 25

) Place in a bowl and add cheese, oregano and salt

Step 26

Mix until completely combined, then set aside and make the sauce

Step 27

For the sauce, in a large skillet, heat EVOO over medium heat

Step 28

Add the red pepper flakes and anchovy fillets (if using) and move around the pan until they dissolve

Step 29

Add the onions and salt and stir to coat

Step 30

Cook the onions for about 8 to 9 minutes, occasionally moving them around the pan to encourage even cooking, until translucent and browning at the edges

Step 31

Add tomato paste and stir to incorporate

Step 32

Add brodo di mamma and increase heat to medium-high

Step 33

Once the sauce begins to boil, reduce to a simmer and cook, partially covered, for 20 minutes

Step 34

Remove from heat and let come to room temp

Step 35

To assemble the sfincione, pour the EVOO on a 13 x 18-inch sheet pan and place the proofed dough on top

Step 36

Begin to press into the dough with all ten fingers, stretching it toward the edges of the pan

Step 37

Once it begins to resist, loosely cover with plastic wrap and a tea towel

Step 38

Place the pan in a warm spot and let sit for 15 minutes

Step 39

Preheat the oven to 425°F, with a rack in the middle and top third positions

Step 40

Uncover the dough and press into it with your fingertips to stretch it to the edges of the pan

Step 41

The dough should move easily

Step 42

Place the slices of cheese evenly over the dough

Step 43

Spoon the sauce over the cheese and spread it evenly to the edges

Step 44

Sprinkle the breadcrumbs evenly over the sauce to the edges

Step 45

Drizzle the pizza with EVOO and bake for 10 minutes in the middle of the oven

Step 46

Rotate the pan, place in the top third of the oven and cook for 10 to 15 minutes more until the bottom of the pizza is golden brown and the breadcrumbs are toasted

Step 47

Enjoy immediately or at room temperature