I made some Sfincione with a leftover dough skin from the Pizza Romana that I baked the other day (See reply 23:http://www.pizzamaking.com/forum/index.php?topic=2627.20). This skin had fermented an additional 48 hrs after my 36 hr bulk rise, so it was probably a little past it's peak. Also, the crumb wasn't as open as my previous effort, but it was still a surprisingly light and tasty result considering the thickness.
The pie was topped with a sauce made of sauteed Onions, Anchovy, Tomato and Chili Flake and topped with Caciocavallo Cheese, Toasted Bread Crumb Pecorino Romano and Marjoram. I only added Marjoram to 1/2 the pie since the kids skeeve "the green stuff".