Sicilian pizza is a beloved style of pizza originating from Sicily, Italy, known for its thick, spongy crust and rectangular shape. This traditional pizza, also referred to as Sfincione in its homeland, is famous for its rich flavors and hearty texture. Over time, Sicilian pizza has evolved, with different variations emerging as it spread to America, each offering a unique twist on the original recipe.
Whether you’re a pizza lover seeking to explore new varieties or just curious about what makes Sicilian pizza unique, this guide covers everything you need to know—from its historical roots to modern adaptations. Furthermore, it includes a recipe you can try at home. Along the way, we’ll also explore some delicious sides that pair perfectly with this iconic dish, such as Sourdough Crackers or a sweet Pumpkin Banana Loaf.
A Brief History of Pizza from Sicily
Pizza from Sicily, often called sfincione in its traditional form, originated centuries ago in Palermo. Unlike the thinner crusts of other regions, this pizza features a thick, spongy base. Traditionally, sfincione was topped with tomato sauce, onions, anchovies, and breadcrumbs, with cheese rarely used.
As it became more popular, this pizza transitioned from street food into a staple during special occasions, especially around Christmas. When Sicilian immigrants moved to the United States, they brought their pizza with them. There, it adapted to American tastes, becoming thicker and cheesier. Mozzarella, meats like pepperoni, and vegetables were added to the toppings.
In the U.S., this style of pizza is typically baked in a rectangular pan and features a hearty layer of cheese and meats. To dive deeper into how this dish and other bread-based recipes evolved, explore this Sourdough Recipes Guide.
Comparing Pizza from Sicily and Neapolitan Pizza
Although both pizza varieties come from Italy, they have distinct differences:
- Crust: Neapolitan pizza uses a thin, soft crust, while the Sicilian version is known for its thick, bread-like base. The dough often resembles focaccia in texture due to its longer rising time, which makes it light and airy. Furthermore, the pizza from Sicily is par-baked to achieve its signature texture.
- Shape: Traditionally, Neapolitan pizza comes in a round shape, while Sicilian-style pizza is rectangular. Its shape allows for large, square slices, which are easy to serve and share. Therefore, this pizza is often considered more suitable for group settings.
- Toppings: Pizza from Sicily typically carries more substantial toppings like anchovies, onions, olives, and seasoned breadcrumbs. On the other hand, Neapolitan pizza follows a minimalist approach, often using just fresh tomatoes, mozzarella, basil, and olive oil, creating the classic Margherita style.
- Baking Method: Both pizzas are baked, but the method differs. Neapolitan pizza is usually cooked at a high temperature in a wood-fired oven, resulting in a bubbly, slightly charred crust. In contrast, pizza from Sicily bakes at a lower temperature, allowing the dough more time to rise, creating its signature thickness.
For more insights into the Mediterranean roots of pizza and bread recipes, check out how to make Sourdough Discard Crackers, a great pairing with any pizza.
Two Main Types of Sicilian-Style Pizza
This pizza style has evolved into two primary types: the traditional Sfincione and its American counterpart.
1. Sfincione (Traditional Sicilian Pizza)
In Sicily, Sfincione remains a popular version of this pizza. The name itself means “thick sponge” in Italian, which perfectly describes the texture. The dough is soft, fluffy, and resembles focaccia more than typical pizza dough.
Key components of sfincione include:
- Tomato Sauce: A meatless sauce made from tomatoes, onions, and anchovies.
- Breadcrumbs: Instead of cheese, sfincione uses breadcrumbs seasoned with herbs, which provide a crispy texture.
- Anchovies and Onions: These toppings create a salty and savory flavor, unique to the traditional version.
2. American Version
Sicilian immigrants in America adapted their pizza to fit local preferences. The U.S. version grew thicker, cheesier, and heavier with toppings like meats and vegetables. Mozzarella replaced Pecorino Romano, and the American version became known for its rectangular shape and hearty, cheesy base.
Common toppings for the American version include:
- Tomato Sauce: Rich and heavily seasoned with garlic, oregano, and red pepper flakes.
- Cheese: Mozzarella, covering the entire pizza.
- Toppings: Pepperoni, sausage, mushrooms, and olives.
While the traditional version appeals to those who appreciate simple, classic flavors, the American style caters to those craving indulgent, cheesy pizza. As a result, both versions continue to enjoy widespread popularity.
Key Ingredients of Sicilian-Style Pizza
This pizza is distinguished by its use of simple yet high-quality ingredients:
- Dough: The dough for this pizza is thicker and airier than regular pizza dough. It’s often par-baked, giving it a crisp outer layer and soft, spongy interior. As a result, the crust offers the perfect base for heavy toppings.
- Tomato Sauce: A rich sauce made from crushed tomatoes, onions, garlic, and olive oil is used. Sometimes anchovies are added to enhance the umami flavor.
- Cheese: In the American version, mozzarella is the dominant cheese, while Pecorino Romano may appear in traditional versions.
- Toppings: Anchovies, onions, olives, and breadcrumbs remain traditional toppings, but meats like pepperoni and sausage frequently appear in the U.S. adaptation.
How to Make Sicilian-Style Pizza at Home: Step-by-Step Recipe
Here’s a simple recipe you can try at home to recreate this pizza style:
Ingredients:
- 4 cups bread flour
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 package active dry yeast
- 2 tablespoons olive oil
- 1 ½ cups warm water
- 1 can crushed tomatoes
- 1 clove garlic (minced)
- 1 tablespoon oregano
- ½ cup Pecorino Romano cheese (optional)
- Toppings: Anchovies, onions, olives, mozzarella, pepperoni, sausage
Instructions:
- Prepare the dough:
- In a large bowl, dissolve yeast in warm water. Add sugar and let the mixture sit for 5 minutes until it becomes frothy. Furthermore, ensure the water is warm, but not too hot, to activate the yeast properly.
- Add flour, salt, and olive oil, and knead the dough until smooth.
- Cover the dough and allow it to rise for 2 hours in a warm place.
- Prepare the sauce:
- Heat olive oil in a saucepan and sauté garlic until fragrant.
- Add crushed tomatoes, oregano, and salt, then simmer for 15-20 minutes to thicken the sauce.
- Par-bake the dough:
- Preheat the oven to 450°F (230°C).
- Roll the dough into a rectangle and place it on a lightly oiled baking sheet.
- Bake for 10 minutes to create a firm base.
- Add toppings:
- Spread the sauce evenly over the par-baked crust.
- Add your choice of cheese and toppings.
- Final bake:
- Return the pizza to the oven and bake for another 15 minutes until the cheese is bubbly and the crust is golden brown. Therefore, the pizza will have a crispy bottom and soft interior.
Common Mistakes to Avoid
When making this pizza, attention to detail is important. Here are some common mistakes to avoid:
- Over-kneading the dough: Over-kneading can result in a dense, tough crust. Knead the dough just until smooth to maintain its spongy texture.
- Skipping the par-bake: Par-baking ensures a crisp, well-cooked crust. If you skip this step, the pizza might come out soggy, especially with heavy toppings. Therefore, always par-bake for a better result.
- Overloading with toppings: Too many toppings can overwhelm the dough, causing it to cook unevenly. Stick to a balanced amount for the best results. In addition, balancing flavors is essential for the perfect pizza.
Nutritional Information
While this pizza is flavorful and filling, it’s important to be mindful of its nutritional content. Each slice provides:
- Calories: 300-400 per slice, depending on toppings.
- Protein: 12-15 grams per slice.
- Fat: 12-18 grams.
- Carbohydrates: 35-40 grams per slice.
For a healthier twist, consider reducing the cheese or adding more vegetables as toppings instead of meats like pepperoni or sausage. Additionally, using whole-wheat flour for the dough can increase the fiber content.
FAQs on Pizza from Sicily
Here are some frequently asked questions about this style of pizza:
- Is Sicilian pizza always rectangular?
- Traditionally, this pizza is rectangular, but in some parts of Sicily, it’s round. However, American versions are almost always rectangular.
- What makes this pizza different from others?
- The thicker, breadier crust sets it apart. It also carries a rich flavor from toppings like anchovies, onions, and breadcrumbs. In addition, the slow baking process allows the dough to rise properly.
- Can you freeze the dough?
- Yes! After the dough rises, you can freeze it for up to three months. When ready to use, thaw it in the refrigerator overnight.
- What are the best toppings for Sicilian-style pizza?
- Traditional toppings include anchovies, onions, and Pecorino Romano. In the U.S., mozzarella, pepperoni, and sausage are popular choices. Furthermore, you can experiment with vegetables for a lighter option.
Conclusion
Pizza from Sicily offers a unique take on traditional pizza, combining a thick, spongy crust with hearty toppings that have evolved over centuries. Whether you prefer the simple, authentic sfincione or the American version with more cheese and meat, this pizza provides a delicious and satisfying meal.
Try making this pizza at home, and for a perfect side dish, pair it with Sourdough Crackers or a Pumpkin Banana Loaf.