my advice to you is to put small pieces of anchovies on top so in case you want to sell them and some people may not like the anchovies they may want to pull them out. I had 3 guests last year for the xmas holidays they loved my sfincione. If you go to Brooklyn on 18th ave there is one guy that makes the sfincione, octopus salad, arancini, and other sicilian specialties, also a couple blocks down there is a bakery(I think the best in this country) that makes cannoli with ricotta imported from Palermo, cassata, cartocci and yes sfincione. Very clean, built brand new, you need a number and get in line because they are bbbbbbbbbbbbbbusy.
Norma if you need 00 flour or semolina flour extra durum I can get it for you in small amounts or a 50lbs bag.
Norma I got the same impression about di fara like your daughter after I saw his video. About the whool fabric don't go crazy, my mother is very old fashioned and 87 yrs old, she uses a light whool blanket that she made herself to cover the bread, I put the dough in the oven covered with a cotton towel. As soon as I have a chance I will look for that website and send you the translated version. I am very busy now, I have a guest pizzaiolo from Venice. Ciao