I know I don't post too often anymore, but I thought I would post the sfincione I baked off tonight.
100% Durum/AP Flour mix (3:1 ratio)
70% water (127F and 74F)
3% sourdough starter
TF = 0.13
Half the formula dough weight in flour and water (at 127F) was mixed till homogenous, covered and refrigerated for 72h. After which, the rest of the ingredients were mixed together to form a dough ball that was allowed to rise at 65F over night till doubled. The dough was stretched and placed in a well oiled pan. The dough was topped with a tomato, anchovy, onion sauce, oregano, young pecorino cheese and bread crumbs, and baked at 550F for approximately 10-13 mins.
For the sauce, I strained and salted a can of crushed tomatoes, so the watery liquid could separate and run through the strainer. Next I sauteed two red onions till light brown. Then I added in some oregano, chili flakes and braised the onions in the tomato water till evaporated. The braised onions were cooled to room temperature and a cup of the strained tomatoes were added to the onions. This mixture was applied to the pizza prebake.