Janet Bostwick wrote:

> This is a dish I like to make a couple of times each summer. I use all the
> odd shaped tomatoes I have harvested. This is peasant food, extremely
> simple, and the aroma while baking will make you crazy.
>
> http://janetbostwick349.fotopic.net/
>
> Sicilian Sfincione
> (From Best of Baking, 1979, Annette Wolter and Christian Teubner)
> Topping:
> 2 lbs. (1kg) tomatoes
> 2 cloves garlic, crushed
> 2 small onions, chopped
> 1 teaspoon salt
> Scant 1/4 cup (50 ml) olive oil
>
> Pizza Dough:
> Pinch sugar
> 1-1/4 cups (300 ml) warm milk (110F, 43C)
> 2 pkgs. active dry yeast
> 4 cups (500 g) all-purpose flour
> 1/2 teaspoon salt
> 1 egg
> 3 oz. (75 g) pitted ripe olives, chopped
> 2 teaspoons dried oregano
> 4 oz. (100 g) crumbled caciocavallo or grated Parmesan cheese
> Olive oil, if desired


Great pics. It looks really good.

Are you sure it's 2 packs of yeast? Generally the
proportion is 1 pack (2 1/4 t) per 4 C flour. High
sugar recipes require more but this doesn't have much sugar.

It won't make it rise any faster so maybe the extra yeast
is to make it taste extra yeasty?

Also, Teubner writes some good books. I really like
his book on chocolate. I use it often. His cheese book is
recommended too.