What Is Sicilian Pizza? Why Is It So Famous?

Have you ever wondered “what is Sicilian pizza?” No, it’s not a type of decorating or artistic style, or even a type of canvas. What we are talking about here is a very popular kind of Italian-style pizza that originated in Palermo, Sicily. A recent poll conducted by us for this post determined that many visitors have never tried it, or have heard about it but aren’t exactly sure what it is. Let’s look at this particular variety of pizza and some common myths about the dish.

Story of Sicilian Pizza

The story of Sicilian pizza is a fascinating one, right down to its unique style of preparation. The origins of Sicilian pizza are part of the rich tapestry of culinary traditions that make up the cuisine of Sicily. And while the Italian island has long been known for its sweets and desserts, the history of Sicilian pizza goes back much further than many people realize.

In fact, it’s quite possible that this delicious dish has roots dating back to Ancient Greece. The Sicilian Pizza was created by King Roger II of Sicily’s chef Quasimodo. He wanted to create a dish that he could eat without getting his hands dirty; so he created a pizza filled with tomato sauce, cheese, and meats.

The type of crust used for this style of pizza varies from place to place but in some cases, it can be made with semolina flour instead of regular wheat flour to make it more refined or even made from bran flour for those who may be gluten-free (although there is no evidence that this was done at any point in history).

What Is Sicilian Style Pizza?

Sicilian-style pizza is a square or rectangular pizza with a thick crust. The crust is usually topped with tomato sauce, cheese, and various toppings before being baked in a pan or tray rather than directly on an oven rack.

Sicilian pizza can have anywhere from 1-3 toppings, but all toppings are placed under the cheese (which goes on top of the sauce). The crust has a sturdy texture, which allows it to hold more toppings than other types of pizza. Pieces of Sicilian-style pizza are typically larger than other types of pizza because of the size and thickness of the crust.

The Ingredients In Sicilian Pizza

Tomatoes

Tomatoes

Tomatoes are the main ingredient in Sicilian pizza. In the US, Sicilian-style pizzas are traditionally made with San Marzano or plum tomatoes, which are canned and ground into a pulp. This pulp is then spread evenly over the surface of the dough before cooking. It gives off an appearance that resembles a pie.

Cheese

Cheese

Mozzarella is the most common cheese used in Sicilian pizza. However, many variations on this classic recipe exist. Some recipes call for a combination of ricotta cheese and mozzarella, or even a mixture of ricotta cheese and provolone cheese.

Breadcrumbs

Breadcrumbs

Some versions of this type of pizza use breadcrumbs as a topping after they have been cooked in olive oil. Breadcrumbs give off an appearance similar to croutons but without the crunchy texture that comes from frying them in hot oil first.

Olive Oil

Olive Oil

Olive oil is drizzled over the top layer of cheese before cooking begins, giving it a glossy appearance. Only a light layer of olive oil is applied to prevent the crust from becoming soggy or wet.

How Sicilian Pizza Stand Out With Their Unique Pizza

Sicilian Pizza From Palermo

Sicilian Pizza From Palermo

The Sicilian pizza from Palermo has an especially thick crust that is a combination of bread and pizza dough. It’s topped with tomatoes, oregano, basil, and olive oil, along with slices of mozzarella cheese.

The Messina Variation

The Messina Variation

The Messina variation of the Sicilian pizza recipe has one additional ingredient. It’s called Messina because it originated from the city Messina. The Sicilian pizza recipe has a thicker crust than thin crust pizza and is traditionally square, although rectangular variations exist. The Sicilian Pizza dough is allowed to rise for two or three days, giving it a better flavor. The dough is stretched and then put into an oiled pan which is also oiled on top of the dough. The dough rises again in the pan and forms a thick crust around the edges that puffs up during baking, making it taller than the center.

Pizza From Catania

Pizza From Catania

“Pizza from Catania” is an Italian dish, consisting of a thin, round base of yeast dough spread with tomato sauce, grated cheese, and other ingredients. It is baked in a traditional wood-fired oven. Pizza is one of the most popular dishes in Italy. In many countries, the word “pizza” denotes any type of savory pie, while in Italy it refers to one particular dish. Pizza from Catania is made with a sourdough base and ingredients like fresh tomatoes, onions, anchovies, extra virgin olive oil, and oregano are added on top of it. The dough is left to rise for at least 24 hours before baking at high temperatures for about an hour or until golden brown color appears on its surface.

Siracuse Pizza
Siracuse Pizza

Siracuse Pizza is the original owner of Sicilian pizza. It was created in 1897, when the city was still part of Italy. The recipe involves a thick crust and cheese that reaches to the edges. Siracuse Pizza is known for its square-shaped pies. While most pizzas are round, Siracuse Pizza bakes its pies in a rectangular pan, so they have straight edges and more crust.

The pizza also features a layer of cheese that reaches all the way to the edge of the crust, which is then covered with tomato sauce. In some cases, Siracuse Pizza will add parmesan or mozzarella to the top layer as well. Siracuse Pizza is famous for its unique crust, which gives it a distinctly crunchy texture — especially at the edges. The pizza is made with simple ingredients — just flour, yeast, water, and salt — but it’s cooked at a high temperature for an extended period of time. This results in a thicker crust than most New York-style pizzas and also makes it fluffier on the inside.

The American Take On Sicilian Pizza

The American Take On Sicilian Pizza

Sicilian pizza was first introduced in the United States by Italian immigrants in New York City during the early 1900s. It is a thick, rectangular pizza that resembles focaccia bread. Sicilian pizza was made with lard or olive oil and contained lots of cheese, tomatoes, and sometimes anchovies. The American take on the Sicilian pie combines all the usual toppings of cheese, tomato sauce, and sausage or pepperoni on top of a thick crust that is baked in a pan.

Why The World Loves Sicilian Pizza

The Crust of the Matter – Light, Delicious

The Crust of the Matter Light, Delicious

The crust is one of the best parts of Sicilian pizza. It’s made from thick dough, which is then cut into squares or rectangles and baked in rectangular pans. Its crust has a perfect crunch on the outside with a chewy inside. The Sicilian pizza crust is both light and delicious, making it easy to eat without feeling too stuffed or heavy after your meal. Unlike other pizzas, you don’t want to throw away the crust when eating it!

Rectangular Shaped- You Don’t Have To Deal With These End Pieces Anymore

Rectangular Shaped

The beauty of Sicilian pizza lies in its versatility and simplicity. It’s typically made with a thick, square crust and tomato sauce on top, but you can find unique variations almost anywhere you go.

A Massive Amount Of Toppings UsedA Massive Amount Of Toppings Used 

Sicilian pizza is quite different from its Neapolitan cousin. Rather than being focused on a thin crust and an intense tomato sauce, Sicilian pizza uses a thick crust that often rises about an inch off the pan or stone it is cooked on. The toppings for Sicilian pizza tend to be much more varied as well, with numerous ingredients placed atop the dough before cooking.

Get More Sauce Than Usual Pizza

Get More Sauce Than Usual Pizza

Like any Italian pizza, Sicilian pizza starts with tomato sauce on top of the cheese. But unlike other pizzas where the tomato sauce gets dotted onto the cheese after it comes out of the oven, on a Sicilian pie, the sauce goes right on top of the raw dough before baking. This gives it more time to cook into the bread, resulting in a juicy and sweet taste.

A Part Of The Slow Food Movement

A Part Of The Slow Food Movement

Sicilian pizza (also called Sicilian pie, sfinciuni, or focaccia) is very different from the Neapolitan pizza that has become famous all over the world. It’s not just a thicker version of Neapolitan pizza or a rectangular version of the popular dish. It’s something unique, and Sicilians love it so much that they’ve included it in the Slow Food Movement.

Crisp, Golden-Brown Crust

Crisp, Golden-Brown Crust 

While the Neapolitan-style crust is thin and pliable and the New York-style crust is floppy and soft, a Sicilian pie is distinguished by its thick and airy crust. The dough is like a thick sponge — it can soak up a lot of sauce and toppings while still retaining its crispness. The end result is a pizza that has a light, fluffy center surrounded by a golden-brown crust.

Can Use Any Hard-Style Cheese Easily

Can Use Any Hard-Style Cheese Easily

Sicilian pizzas are made with fresh mozzarella, which has a milder flavor than other hard-style cheeses like provolone and romano. While this makes it more versatile for blending with other ingredients, it also means that you can use any hard-style cheese easily. For example, if you want more of a “kick” to your pizza’s flavor try using parmesan instead of mozzarella! But be warned: some people don’t like how strong parmesan tastes when cooked at high temperatures so keep this in mind before making your choice.

How To Make Your Own Sicilian Pizza At Home

Step 1:

Pick a dough. This recipe calls for Sicilian dough, which is thick, soft, and chewy. The recipe uses bread flour and sugar, which gives the crust a tender texture.

Step 2:

Set your oven to “broil” and adjust the rack so it’s 5 to 6 inches from the heating element. Turn on both burners to high heat and let them get hot while you assemble the pizza.

Step 3:

Stretch out your ball of dough so it forms a circle that’s about 12 inches in diameter. Place on a cookie sheet or pizza pan. Cover with plastic wrap, then weigh down with tomato cans or something similar for about half an hour. This will help it retain its shape when you remove the plastic wrap later.

Step 4:

Spread sauce evenly over the stretched dough and sprinkle with cheese (leave about ½ inch around the edge). Drizzle the olive oil over the top of everything, then put it in the oven for 3 minutes on each side (so 6 minutes total). Watch closely so it doesn’t burn!

Step 5:

Remove from the oven and add toppings as desired (raw onion, pepperoni, basil leaves). Return to the oven for another couple of minutes until the cheese is melted and bubbly (watch closely!). Remove from oven, cut into squares and serve immediately.

FAQs

What Is The Difference Between Sicilian And Grandma Pizza?

You already know “what is Sicilian pizza?”, so how is it different from Grandma Pizza? Sicilian pizza is a thick-crusted pizza that originated in Sicily, Italy. It was brought over to the United States by Italian immigrants and became popular in the early 1900s. Sicilian pizza is different from other types of pizza because it is rectangular, has toppings on the crust, and is often made with a deep-dish pan. It is known for its thick crust and square shape, which can take up to two days to make.

Grandma pizza is similar to Sicilian pizza; it also has a thick crust and is square-shaped. However, Grandma pizza has a thinner crust than Sicilian, and it is usually made with tomatoes on top of the cheese instead of underneath the cheese. This creates a crispy crust that contrasts with the soft interior of the pie. Grandma pie can be made with either fresh dough or leftover dough from another dish.

Sicilian Pizza Vs Chicago Deep Dish: Is There A Difference?

You’ve seen both. You’ve probably eaten both. But have you ever wondered what the difference is? Though they’re both rectangular and thick, Sicilian Pizza and Chicago Deep Dish are actually very different from each other. First off, let’s get the obvious out of the way: Sicilian Pizza is a type of pizza, while Chicago Deep Dish is a style of pizza. Sicilian Pizza is one of the oldest types of pizza around. It originated in Sicily, Italy sometime in the 18th century. It has a crust that is usually around half an inch thick and is made with either bread dough or semolina flour.

The sauce on top of the cheese is placed on top rather than underneath it like most other pizzas. Chicago Deep Dish pizza, however, was created in 1943 by Ike Sewell in Chicago, Illinois. It has a much thicker crust than Sicilian Pizza – at least an inch deep – and typically uses mozzarella cheese as its base layer (Sicilian Pizza does not). The toppings are then added to this base layer, followed by a chunky tomato sauce on top (which basically reverses the order of Sicilian Pizza).

Explaining The Difference Between Sicilian Style Pizza And New York Style Pizza?

The debate over which style of pizza is best can be a contentious one. But we’re here to set the record straight.

Sicilian and New York-style pizzas may look similar, but there are a few key differences that make each one unique. Sicilian pizza has a thicker crust and is often baked in a pan. It’s also usually cut into squares instead of slices.

New York-style pizza, on the other hand, is traditionally hand-tossed and baked in an oven with a stone or brick surface. As its name suggests, it was created in New York and is known for being thin-crusted and foldable.

Conclusion

What is Sicilian Pizza is not a question for you after reading this blog by Saved By The Max. This pizza is a very specific variety of pizza. It is defined by its thick crust, ample use of sesame seed oil, as well as a particular cut in its preparation. News from the States seems to indicate that Sicilian pizza has become more and more popular, even outside of Sicily Pizza, so it may be worthwhile to have an idea of what it entails.

Staff Writer At Saved By The Max

She is the one who has been with Saved By The Max since its inception. In the first days of coming here, she worked as a waitress, then through the process of working and learning more specialized knowledge, she is now an events manager.

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