Sicilian style pizza is a popular pizza variant that originates from Sicily, Italy. It is known for its thick, fluffy crust, rectangular shape, and robust flavors, offering a completely different experience compared to the more familiar Neapolitan pizza. Over time, this style has evolved and adapted, especially after reaching the United States, where the Americanized version became famous for its abundant toppings, particularly mozzarella cheese.
In Sicily, people refer to the traditional pizza as Sfincione, which gets its name from the spongy, bread-like texture of the crust. The original recipe typically uses simple ingredients like tomato sauce, anchovies, onions, and breadcrumbs, with little to no cheese. However, when Sicilian pizza made its way to the United States, it transformed into a more indulgent dish, featuring layers of cheese, meat, and additional toppings.
For more insights into Mediterranean-inspired bread recipes similar to this pizza, you can explore this sourdough recipe collection, which shares common techniques with the doughy texture of Sicilian pizza. Now, let’s dive deeper into how this pizza style evolved and gained popularity worldwide, from its origins in Sicily to its adaptation in the U.S.
The Origins of Sicilian Pizza
The story of Sicilian pizza begins in the streets of Palermo, Sicily. Local bakers originally created this pizza, known as Sfincione, as a simple and affordable street food. They crafted a doughy, focaccia-like base that was thick, airy, and spongy. For toppings, they applied tomato sauce, onions, anchovies, and breadcrumbs, which created a savory and satisfying meal.
Unlike Neapolitan pizza, which typically includes cheese, traditional Sicilian pizza did not rely on mozzarella or other cheeses. Instead, it used breadcrumbs to add texture and flavor. As a result, this gave Sicilian pizza its own distinct identity, setting it apart from the thinner, cheesier pizzas from other regions of Italy.
When Sicilian immigrants moved to the United States during the late 19th and early 20th centuries, they brought their beloved pizza with them. Over time, American tastes influenced the transformation of the recipe. In cities like New York and Detroit, local pizzerias adapted the recipe, making it thicker and cheesier. As a result, the American Sicilian pizza was born, becoming a popular staple in American pizzerias.
For more information on how pizza has adapted across the world, you can read this explanation of pizza variations, which explains how different types of pizza have been customized to local preferences.
Sicilian Pizza vs. Neapolitan Pizza
While both Sicilian pizza and Neapolitan pizza originated in Italy, they differ significantly in terms of preparation, ingredients, and presentation. Let’s explore the key distinctions between the two:
1. Crust
The crust is one of the most defining features of Sicilian pizza. Whereas Neapolitan pizza has a thin, soft, and chewy crust, Sicilian pizza has a thick, focaccia-like crust. The dough for Sicilian pizza typically has a higher water content, which creates an airy and spongy texture once baked. Moreover, bakers usually par-bake the dough, ensuring that the base remains crispy even under heavy toppings.
In contrast, Neapolitan pizza is cooked quickly at high heat in a wood-fired oven. This method results in a charred, chewy crust with a soft interior, ideal for holding lighter toppings.
2. Shape
Another major difference between the two styles lies in the shape. Traditionally, Neapolitan pizza is round, while Sicilian pizza is baked in a rectangular pan, which gives it its signature square slices. Therefore, this rectangular shape makes it easier to serve larger crowds and share among more people.
3. Toppings
Toppings further differentiate Sicilian pizza from Neapolitan pizza. The traditional version of Sicilian pizza typically includes a tomato-based sauce, anchovies, onions, and breadcrumbs. On the other hand, Neapolitan pizza usually follows a minimalist approach, with fresh mozzarella, tomatoes, and basil being the primary toppings.
Meanwhile, the American adaptation of Sicilian pizza is much richer, featuring thick layers of mozzarella, pepperoni, sausage, and sometimes vegetables like mushrooms and bell peppers. Consequently, the American version is far heartier than its lighter Italian counterpart.
For those interested in trying alternative toppings, including vegetarian options, you might want to explore this veggie pizza recipe for a healthier take on pizza.
4. Baking Method
Sicilian pizza bakes at a lower temperature for a longer time compared to Neapolitan pizza. Bakers allow the dough to rise before baking, which gives it its signature thick and airy crust. Additionally, the pizza is typically baked in a rectangular metal pan, creating a crispy bottom while maintaining a soft, spongy interior.
In contrast, Neapolitan pizza is baked at much higher temperatures—around 900°F (485°C)—in a wood-fired oven, producing its characteristic bubbly and charred crust in just a couple of minutes.
Types of Sicilian Pizza
1. Traditional Sicilian Sfincione
The original Sicilian pizza, known as Sfincione, is a simple yet flavorful dish. Unlike the cheese-laden American version, Sfincione relies on basic ingredients to create its distinctive taste.
Key ingredients include:
- Tomato Sauce: A basic sauce made from tomatoes, onions, garlic, and anchovies, typically seasoned with herbs.
- Breadcrumbs: Rather than using cheese, traditional Sicilian pizza uses breadcrumbs to add texture and a slight crunch.
- Anchovies: Salty anchovies contribute a strong umami flavor, balancing the sweetness of the tomatoes.
2. American Sicilian Pizza
In the U.S., Sicilian pizza evolved into a heavier, cheesier dish. The American version uses generous amounts of mozzarella and features a thicker dough. Typically, this pizza is baked in a rectangular pan, and the dough is par-baked to ensure the crust remains firm beneath the weight of the toppings.
Popular toppings for American Sicilian pizza include:
- Mozzarella Cheese: In contrast to Sfincione, the American version includes a rich layer of mozzarella cheese.
- Pepperoni and Sausage: These meats are common in American pizzerias, adding richness and flavor.
- Vegetables: Toppings such as mushrooms, onions, and bell peppers are often added for variety and texture.
For more information on how to make pizza with various toppings, check out this helpful dough recipe, which explains how to prepare the perfect dough for different pizza types.
Key Ingredients of Sicilian Pizza
Whether you’re making the traditional Sicilian version or the American version, both rely on fresh, high-quality ingredients that make Sicilian pizza unique.
Here’s a breakdown of the main ingredients:
- Dough: The dough is thicker and airier than regular pizza dough, similar to focaccia. Usually, it is par-baked to keep the bottom crispy.
- Tomato Sauce: Traditional Sicilian sauce consists of tomatoes, onions, garlic, and sometimes anchovies. Meanwhile, in the American version, the sauce tends to be richer and heavily seasoned.
- Cheese: Traditional Sicilian pizza uses little to no cheese, although it may occasionally include Pecorino Romano. In contrast, the American version uses a thick layer of mozzarella cheese.
- Toppings: Classic Sicilian toppings include anchovies, onions, and breadcrumbs. However, the American adaptation often includes sausage, pepperoni, and various vegetables.
How to Make Sicilian Pizza at Home: Step-by-Step Recipe
Would you like to try making your own Sicilian pizza at home? Here’s a simple recipe to follow:
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:
- First, in a large bowl, dissolve the yeast in warm water. Add sugar and let the mixture sit for 5 minutes until frothy.
- Then, add the flour, salt, and olive oil, and knead the dough until it becomes smooth.
- Cover the dough and allow it to rise for 2 hours in a warm spot.
- Make the sauce:
- Meanwhile, heat olive oil in a saucepan and sauté the garlic until fragrant.
- Next, add the crushed tomatoes, oregano, and salt, and simmer the sauce for 15-20 minutes until it thickens.
- Par-bake the dough:
- Preheat your oven to 450°F (230°C).
- Roll out the dough into a rectangular shape and place it on a lightly oiled baking sheet. Par-bake the dough for 10 minutes until the base becomes firm.
- Add toppings:
- Spread the sauce evenly over the par-baked crust.
- Add cheese and your choice of toppings like anchovies, onions, or pepperoni.
- Final bake:
- Finally, return the pizza to the oven and bake for another 15 minutes, or until the cheese is bubbly and the crust turns golden.
Common Mistakes to Avoid
Here are some common mistakes to avoid when making Sicilian Style pizza:
- Over-kneading the dough: Overworking the dough can lead to a tough crust. Instead, knead the dough just until it becomes smooth.
- Skipping the par-bake: Par-baking helps the crust maintain its shape and texture, so be sure not to skip this step.
- Overloading the pizza: Too many toppings can weigh down the dough, which prevents it from rising properly.
Nutritional Information Of Sicilian Style Pizza
Sicilian pizza tends to be more calorie-dense due to its thick crust and rich toppings. Here’s a nutritional breakdown per slice (depending on the toppings):
- Calories: 300-400
- Protein: 12-15 grams
- Fat: 12-18 grams
- Carbohydrates: 35-40 grams
For a lighter version, you could reduce the amount of cheese or use more vegetables as toppings. Using whole wheat flour for the dough can also increase its fiber content.
FAQs About Sicilian Style Pizza
1. What makes Sicilian pizza different from other pizza styles?
Sicilian pizza stands out due to its thick, spongy crust, rectangular shape, and heartier toppings, which make it distinct from thinner styles like Neapolitan pizza.
2. Is Sicilian pizza always rectangular?
Yes, Sicilian pizza is traditionally baked in a rectangular pan. However, in some regions of Sicily, round variations of Sfincione exist.
3. How is Sicilian pizza different from Neapolitan pizza?
The main difference lies in the crust and toppings. Sicilian pizza has a thicker crust and often includes heartier toppings like anchovies, onions, and breadcrumbs, whereas Neapolitan pizza is known for its thinner crust and simpler toppings.
4. Can you freeze Sicilian pizza dough?
Yes, you can freeze Sicilian pizza dough after the first rise. Be sure to thaw it in the refrigerator overnight before using it.
5. What are the best toppings for Sicilian pizza?
Traditional toppings include anchovies, onions, and breadcrumbs. In contrast, American versions often feature mozzarella, pepperoni, and sausage.
Conclusion Of Sicilian Style Pizza
Sicilian Style pizza offers a unique take on pizza, blending a thick, spongy crust with hearty toppings. Whether you prefer the traditional Sfincione or the American version with more cheese and meat, making Sicilian pizza at home can be a rewarding experience. Don’t forget to pair your pizza with a Pumpkin Banana Loaf or some Sourdough Discard Crackers for a full Italian-inspired meal.