The Sfincione is a traditional Sicilian pizza from Palermo. Light, fluffy, deep crust with toppings of onions, tomatoes, anchovies, a hard aged cheese, garlic and oregano. We've added a crisp top layer of breadcrumbs, a classic addition to Sicilian pizza. 
3-1/2 cups/500 all purpose flour
2-1/4 tsp active dry yeast, dissolved in 2 tbsp warm water
1 tsp Kosher salt
1 cup water
2 tbsp Garlic olive oil olive oil
3 medium onions, peeled and thinly sliced
6 plum tomatoes, ripe, peeled and quartered or can of San Marzano, drained
6 anchovy fillets, finely chopped (optional)
12 thin slices of pepperoni (optional)
1/2 lb Pecorino Romano, coarsely grated 
1 to 2 tbsp Oregano olive oil 
1-1/2 cups bread crumbs 

On kitchen counter, form the flour into a hill shape with a well centred in the middle. Pour yeast mixture into the well. Add salt, then water. Knead until the dough is homogenous and form into a ball. Cover with a kitchen towel and let rest for at least 3 hours.
Heat Garlic olive oil over low heat in a large skillet. Add onions and saute for 8 to 10 minutes until soft. Add tomatoes and cook fro 15 to 20 minutes until tomatoes are broken down and sauce is thickened. 
Preheat the oven to 450 degrees. 
Grease a baking sheet with extra olive oil. Spread the rested dough in a layer in the pan (about 1 inch high). Then add annchovies, pressing into dough. Spread quarter of grated cheese evenly, press gently into dough. Then repeat with another quarter of cheese. Add a thin layer of the tomato sauce and sprinkle with remaining cheese, then a layer of bread crumbs. Drizzle the top generously with Oregano olive oil. Place pepperoni evenly across pizza. Bake until the the cheese and breadcrumbs are lightly browned, about 15 minutes. Slice into squares and serve. Can be served hot or at room temperature. Have extra Garlic and Oregano olive oils on hand from drizzling.