I would very much like instructions on how to properly make Sicilian Sfincione. Only once I had it properly made, and it is heavenly. Made by unskilled hands, it is sodden, heavy and the sauce is overcooked and the spices unpleasant. For the uninitiated, Sfincione means sponge, and properly made boasts a thick, spongy and toasty base. And the tomato topping is supposed to carmelize a bit. Anchovies are traditional, but often left out but good Pecorino Romano is liberally dusted on top. My efforts have produced at best fair results. Help!

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