Pizza is a globally loved dish, but two iconic styles—traditional pizza (Neapolitan) and Sicilian pizza—offer distinct characteristics that make them unique. Both types originated in Italy, yet each has evolved in its own way. Understanding the differences between them helps pizza enthusiasts appreciate the variety in flavor, texture, and preparation.
Whether you prefer the thin, crispy crust of traditional pizza or the thick, hearty texture of Sicilian pizza, both provide a delicious experience. By learning about these differences, you can deepen your understanding of these beloved styles. For more insight into Sicilian pizza’s history, you can visit Elga’s Sicilian Pizza Guide. Moreover, for a detailed comparison between Neapolitan and Sicilian pizza, The Dough Academy offers a great side-by-side breakdown.
What is Traditional Pizza?
Traditional pizza, also known as Neapolitan pizza, originated in Naples, Italy, in the 18th century. Over time, it became the foundation for modern pizza styles and influenced many regional adaptations. This pizza is renowned for its simplicity—minimal toppings, a thin crust, and quick baking in a high-heat oven.
Key Characteristics of Traditional Pizza:
- Crust: The crust of traditional pizza is thin and chewy, often with a slight char from baking in a wood-fired oven.
- Toppings: Minimal and high-quality, traditional pizza typically includes fresh mozzarella, tomatoes, basil, and olive oil.
- Shape: Always round and served in wedges.
- Cooking Method: It is baked quickly at high heat, often in wood-fired ovens at temperatures exceeding 900°F (480°C), cooking in just 60 to 90 seconds.
If you’re looking to create your own traditional pizza dough, Elga’s Sourdough Recipes offers excellent techniques, including ways to use sourdough for pizza.
What is Sicilian Pizza?
Sicilian pizza comes from Sicily, Italy, and is often referred to as Sfincione in its traditional form. Unlike Neapolitan pizza, it features a thick, spongy crust and rectangular shape. Originally, Sicilian pizza included rustic ingredients like tomato sauce, anchovies, onions, and breadcrumbs. When this pizza made its way to the U.S., it evolved into a heartier version, particularly in places like New York and Detroit.
Key Characteristics of Sicilian Pizza:
- Crust: The thick, airy crust of Sicilian pizza often results in a crispy bottom, especially when baked in a pan.
- Toppings: The original Sfincione includes simple ingredients such as tomatoes, onions, anchovies, and breadcrumbs. However, the American version typically features more mozzarella, pepperoni, and sausage.
- Shape: Rectangular and served in square slices.
- Baking Method: Sicilian pizza bakes at lower temperatures and for longer periods than traditional pizza, allowing the dough to rise fully in a rectangular pan.
For those eager to try making their own Sicilian pizza, check out this authentic recipe from The Spruce Eats.
Key Differences Between Traditional and Sicilian Pizza
1. Crust Thickness and Texture
One of the most noticeable differences between traditional and Sicilian pizza is the crust. Traditional pizza features a thin, chewy crust, often with charred edges due to the high-heat cooking process. The thinness creates a balanced ratio of dough to toppings, allowing the fresh ingredients to shine through without overwhelming the crust.
Sicilian pizza, on the other hand, has a significantly thicker, spongy crust. The dough rises more before baking, resulting in a soft interior and crispy bottom, especially in its American version. Consequently, Sicilian pizza offers a heartier, more filling bite compared to its lighter counterpart.
- Traditional pizza: Thin, chewy, and quick to bake.
- Sicilian pizza: Thick, airy, and baked longer with a crispy base.
2. Shape and Serving Style
Another notable difference between the two styles is their shape. Traditional pizza is round and typically served in triangular slices, making it easy to share and familiar to pizza lovers everywhere.
Sicilian pizza, however, is baked in rectangular pans and served in square slices. This shape provides larger portions, making it ideal for feeding larger groups.
- Traditional pizza: Round and cut into wedges.
- Sicilian pizza: Rectangular and cut into square slices.
3. Toppings and Ingredients
Additionally, the toppings for traditional and Sicilian pizza vary significantly. Traditional pizza focuses on simplicity, highlighting the freshness of just a few ingredients. A classic Neapolitan pizza usually includes mozzarella, tomatoes, and basil, often with a drizzle of olive oil.
On the other hand, Sicilian pizza offers a broader range of toppings, often heavier and more filling. The traditional Sicilian Sfincione includes ingredients such as tomatoes, onions, anchovies, and breadcrumbs. In the U.S., however, Sicilian pizza often features generous amounts of mozzarella, meats like pepperoni and sausage, and various vegetables.
- Traditional pizza: Simple and fresh (mozzarella, tomatoes, basil).
- Sicilian pizza: Rich and hearty (mozzarella, anchovies, pepperoni, sausage).
Baking Techniques and Preparation
4. Traditional Pizza Baking Method
Traditional pizza bakes at very high temperatures, typically in wood-fired ovens set at 900°F (480°C) or higher. The intense heat allows the dough to bake in under two minutes. Bakers roll the dough thinly, ensuring the crust crisps quickly while the toppings remain fresh and flavorful. The high temperature also gives the crust its distinctive charred texture and bubbly appearance.
- Baking temperature: 900°F+.
- Cooking time: Under 2 minutes.
- Method: Wood-fired oven, resulting in a crisp and chewy crust.
5. Sicilian Pizza Baking Method
In contrast, Sicilian pizza requires longer baking at a lower temperature. The dough is allowed to rise before baking, resulting in a thicker, bread-like crust. Typically, it’s baked in a rectangular metal pan, which creates a crispy bottom while keeping the inside soft. The extended baking time ensures the thick dough cooks thoroughly, and the toppings blend smoothly with the sauce.
- Baking temperature: Lower than traditional pizza.
- Cooking time: 20–30 minutes.
- Method: Baked in a pan for a crispy base and fluffy interior.
For more on making creative pizza bases, check out Elga’s Sourdough Discard Crackers, a great way to use up extra sourdough for delicious snacks or pizza crusts.
Regional Variations and Popularity
6. Traditional Pizza Around the World
Although traditional pizza originated in Naples, it has spread and evolved worldwide. For example, New York-style pizza closely resembles Neapolitan pizza but offers larger slices with a more flexible crust. Additionally, Chicago-style pizza differs greatly with its deep-dish crust and heavy toppings, but it still takes inspiration from the thin-crust roots of traditional pizza.
- New York-style pizza: Thin crust, large slices, foldable with a chewy base.
- Chicago-style pizza: Deep-dish pizza with a thicker, buttery crust and layered toppings.
7. Sicilian Pizza’s Popularity in the U.S.
In the U.S., Sicilian pizza became popular, especially in places like New York and Detroit. Sicilian immigrants adapted the original pizza into a heartier, cheesier dish that was often served in thick square slices. Detroit-style pizza, a variation of Sicilian pizza, incorporates a crispy crust with caramelized cheese edges due to baking in oiled pans, adding to its unique texture.
- New York-style Sicilian pizza: Large, square slices with a thick, cheesy base.
- Detroit-style pizza: Crispy edges, rectangular shape, and rich toppings.
FAQs
1. What makes Sicilian pizza different from regular pizza?
Sicilian pizza stands out because of its thick, spongy crust and rectangular shape, whereas regular pizza—like Neapolitan—features a thinner, round crust.
2. Is Sicilian pizza always square?
Yes, Sicilian pizza is traditionally baked in rectangular pans and served in square slices. However, some variations, particularly in Sicily, may come in a round shape.
3. Can you freeze Sicilian pizza dough?
Yes, Sicilian pizza dough can be frozen after it rises. It’s best to thaw it in the refrigerator overnight before baking.
4. Why is traditional pizza baked at higher temperatures?
Traditional pizza bakes at higher temperatures to achieve a crispy, chewy crust in a short amount of time. This intense heat ensures that the toppings cook evenly while the crust maintains its texture.
5. What are the best toppings for traditional and Sicilian pizza?
For traditional pizza, common toppings include mozzarella, tomatoes, and basil. Sicilian pizza typically features richer toppings like mozzarella, anchovies, pepperoni, and sausage.
Conclusion
Both traditional pizza and Sicilian pizza provide unique dining experiences, with each style catering to different preferences. Traditional pizza offers a thin, crispy crust with fresh toppings, perfect for those who enjoy a lighter pizza. Meanwhile, Sicilian pizza serves a heartier meal with its thick crust and indulgent toppings.
Whether you favor the simplicity of Neapolitan pizza or the satisfying depth of Sicilian pizza, both styles have left a significant mark on the pizza world. For more creative pizza ideas and dough recipes, explore Elga’s Sourdough Sandwich Bread, and experiment with different dough bases to create your own pizza masterpiece.