Dad’s “Same-Day” Sicilian Style Pizza

The History of Sicilian Square Pizza: A Slice of Tradition

Sicilian pizza, also known as “Sfincione,” has a rich history rooted in the culinary traditions of Sicily, an island in southern Italy. Unlike the round, thin-crust pies popularized by Neapolitan-style pizza, Sicilian pizza stands out for its thick, airy crust, rectangular shape, and robust toppings. Its origins are tied to the island’s agricultural abundance and cultural melting pot. The name “Sfincione” translates loosely to “thick sponge,” a nod to the dough’s soft, spongy texture. This style of pizza emerged in Palermo during the 17th century as a rustic, hearty dish that utilized ingredients readily available to local farmers. Traditional Sicilian pizza was topped with a simple combination of tomatoes, onions, anchovies, breadcrumbs, and regional cheeses like caciocavallo. Olive oil and oregano provided the finishing touches, emphasizing the Mediterranean flavors that define Sicilian cuisine. One defining feature of Sicilian pizza is its square or rectangular shape, which originated from the use of large sheet pans. These pans made it easy to prepare family sized food, a practical so during festive occasions.

When Sicilian immigrants brought their recipes to the United States in the early 20th century, the dish adapted to suit American tastes. In cities like New York, the Sicilian pizza evolved with the addition of mozzarella cheese and more extensive use of tomato sauce, resulting in a heartier, cheesier version of the original. Today, it’s a staple in pizzerias across the U.S., often recognized for its crisp edges and pillowy center.

 

Traditional Toppings

  1. Tomatoes: Often in the form of a simple, seasoned tomato sauce, sometimes slow-cooked for added depth.
  2. Onions: Thinly sliced or caramelized onions provide sweetness and balance.
  3. Anchovies: A hallmark of authentic Sicilian pizza, anchovies add a briny, umami flavor.
  4. Breadcrumbs: Used as a topping or garnish, breadcrumbs add a crunchy texture and soak up the flavors of olive oil and sauce.
  5. Caciocavallo Cheese: A traditional Sicilian cheese, similar to mozzarella but with a sharper taste.
  6. Oregano and Olive Oil: These essential Mediterranean ingredients enhance the overall flavor.

Modern Variations

  1. Mozzarella Cheese: Widely used in the Americanized version of Sicilian pizza, offering a gooey, cheesy layer.
  2. Pepperoni: A popular addition in the U.S., bringing a smoky, spicy kick.
  3. Sausage: Often flavored with fennel or Italian spices, sausage adds hearty richness.
  4. Vegetables: Bell peppers, mushrooms, olives, and artichokes are common for those seeking fresh, earthy flavors.
  5. Herbs: Basil and parsley provide aromatic and fresh accents.

Specialty Toppings

  1. Seafood: In Sicily, you might find squid, shrimp, or other local seafood on pizza, highlighting the island’s coastal influence.
  2. Ricotta Cheese: For a creamy texture, ricotta is sometimes dolloped on top.
  3. Sun-Dried Tomatoes: Intensely flavorful and slightly chewy, they complement the doughy crust.

Recipe for Sicilian style pizza

Dad's Sicilian Style Pizza

John aka "Dad"
Print Recipe Pin Recipe
Prep Time 8 hrs
Cook Time 24 mins
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • 1 KitchenAid Countertop Mixer or equivalent (Mixing can also be performed by hand)
  • 1 Dough Hook Attachment
  • 1 Baking Steel or Stone
  • 1 12" x 18" x 1.5" sheet-pan or Sicilian style pizza pan or similar
  • 1 Bakers cooling rack

Ingredients
  

For the Dough

  • 590 Grams High-Gluten Bread Flour (General Mills All-Trumps Unbleached flour available commercially. King Arthur Bread Flour available at your local grocery store)
  • 400 Grams Room temperature spring water
  • 1/2 tsp Instant dry yeast
  • 1 tsp Granulated sugar
  • 2 tsp Fine sea salt
  • 1 tbsp Extra virgin olive oil (EVOO) (Extra will be needed for the sheet pan)
  • 2 tsp Diastatic malt (Not required but it helps with browning and enhances the flavor of the crust)

For the build of your pizza

  • 3 cups Whole milk, low moisture mozzarella cheese (Amounts may vary depending on the size of your pan and/or your preference)
  • 2 cups Tomato sauce - season to taste (Amounts may vary depending on the size of your pan and/or your preference)
  • 2 pinches Oregano

Toppings

  • The sky is the limit. Add whatever you like! IMPORTANT - Adding veggies that hold water may soften your crust

Instructions
 

Making the dough

  • Add spring water to your mixer's bowl
  • Add instant dry yeast and sugar and whisk in by hand for 30 seconds
  • Add the diastatic malt to your flour and whisk together by hand. Once the dry ingredients are blended together, start your mixer on low speed and gradually add the flour and malt mixture to the water, yeast, and sugar mixture in the mixers bowl, then gradually add the sea salt.
  • Lastly, gradually add the olive oil. Your dough does not need to be mixed for a long period of time. Only mix until your dough looks like a shaggy mass and then turn off the mixer. It should take approximately 7 minutes or less to come together.
  • Remove the bowl from your mixer and cover, allowing it to relax for 30 minutes or so.
  • After 30 minutes, perform stretch and folds in the bowl, pulling the dough up and over on itself, from one side to the other, being sure to press down at the end of each fold. Rotate the bowl, repeating your stretch and folds a total of 4 times and then cover for 1 hour.
  • After 1 hour, perform your stretch and folds once again. Your dough should look smooth and shiny and well formed. Allow to rest another hour.
  • Stretch and fold one last time and allow the dough to rest for another hour.
  • Remove the dough from the mixing bowl. Lightly brush approximately 2 tablespoons of EVOO onto the base of the baking sheet then place it onto the pan and then lightly mist or brush some EVOO on the surface of your dough.
  • Using your fingertips, press and slowly and gently work the dough to the edges of the pan. Your dough should look dimpled so no worries. This task not only forms the dough into the pan, but it is also forming the air pockets in your crust. Don't worry if your dough is not fully stretching to the sides or holding the edges just yet
    Cover your pan with stretch wrap and place the pan in a warm and cozy spot, allowing it to relax for 30 minutes.
  • After allowing it to relax, perform the stretching of your dough once again. It should move much easier now. After doing so, cover and let it rest for 30 more minutes
  • By now, your dough should be fully stretched but if not, stretch it with your fingertips one last time, cover and allow it to rise until you are ready to bake.
  • Preheat your oven to 475 degrees F with the baking steel or stone on the center rack, at least an hour before you plan to bake your pizza
  • Once you are ready to make your pizza, the plan will be to parbake the dough, meaning that you will bake the dough without any toppings first. Bake approximately 12 minutes or until the dough is golden brown in color.
  • Remove your parbaked crust from the pan using a spatula and allow it to cool on a cooling rack for 10 minutes. Once cool, you are ready to build your pizza!
  • Place the crust back into the pan, add your whole milk mozzarella cheese over the entire surface and right to the edge of the pan. Dollop or stripe your sauce on top, being careful not to over sauce your pizza as it could impact your end result. Add seasonings like oregano, garlic, red pepper flakes as you desire. you can also drizzle some EVOO on top of the cheese and sauce.
  • Bake for another 12 minutes or until your pizza achieves the desired melt and coloring. (You can turn on the broiler for additional caramelizing of the pizza).
    Remove your pizza from the oven. Using the spatula, lift the pizza from the end of one side of the baking pan and slide it onto your cooling rack and allow it to rest a few minutes. Slice and ENJOY!
Keyword pan pizza, rectangular pizza, Sicilian, Sicilian pizza, Square pizza, thick crust