On holidays like New Year’s or Christmas Eve, Sicilians have often celebrated with a sfincione, a slab of chewy focaccia-style pizza topped with tomato, oregano, and often anchovy. “It is pretty much the basis of what we think of as Sicilian pizza in the US,” says pizzaiolo Justin Donais, the co-owner of Pizza Doughnais. “It’s Sicilian street food.”
So when Donais and his partner, Jessica Donais, began designing the menu for their Brooklyn neighborhood pizzeria — open today at 11 a.m. — of course they wanted to start with a sfincione: A square hunk of their naturally leavened crust, topped with tomato sauce, anchovy bread crumbs, and oregano.
Even serving a traditional Sicilian pie, Pizza Doughnais won’t be a straight-out-of-Sicily pizzeria: the couple uses California’s artisan bread-making techniques for their dough, topping their pizzas with New-Haven-esque toppings. Alongside the sfincione, Pizza Doughnais will offer squares of pepperoni, garlic-clam, and potato bacon, available by the slice or in whole pies. The restaurant’s two cheese pizzas — available as white or red pies — come with both aged mozzarella and fresh, as well as a hearty dose of Pecorino Romano DOP.
Vegans won’t be left in the lurch: Pizza Doughnais’ dough and tomato sauce is naturally vegan, and build-your-own pies come with options like vegan mozzarella, vegan pepperoni, and countless veggies. Alongside the pies, Pizza Doughnais offers two salads and a handful of wines and beers, including Swick’s ‘Foryer Pizza’ Sangiovese and an Ex Novo IPA. Pizza Doughnais will be open from 11 a.m. to 9 p.m. Wednesday through Sunday at 3539 SE Milwaukie Avenue; explore the Pizza Doughnais menu below.
• Pizza Doughnais [Official]
• Previous Pizza Doughnais coverage [EPDX]