What’s a Sicilian Pizza?
A Sicilian pizza is a thick-crust pizza, typically baked in a rectangular pan, characterized by its airy, spongy dough and topped with a generous amount of cheese and sauce, often arranged in layers or stripes.
A Taste of Sicily: The Pizza’s Heritage
The Sicilian pizza, or sfincione (from the Latin spongia, meaning sponge), represents a culinary bridge connecting the sun-drenched island of Sicily to pizza traditions worldwide. While its precise origins are debated, it’s believed to have evolved from focaccia-like breads dating back centuries. These early forms were simpler, often topped with anchovies, onions, and local cheeses. The version we know today, with its signature thick crust, generous toppings, and rectangular shape, solidified in popularity during the 19th century, particularly in Palermo.
Key Characteristics: Differentiating the Sicilian from the Rest
What truly sets Sicilian pizza apart? It’s more than just a thick crust; it’s a carefully constructed balance of textures and flavors. Unlike its Neapolitan or New York-style cousins, the Sicilian pizza prioritizes height and airiness in its crust, creating a bread-like quality that is both satisfying and versatile.
Here are some differentiating factors:
- Crust Thickness: Significantly thicker than other pizza styles, typically 1-2 inches.
- Shape: Almost exclusively rectangular or square, dictated by the baking pan.
- Texture: Soft, airy, and spongy interior with a slightly crisp exterior.
- Sauce Application: Often applied in dollops or stripes on top of the cheese.
- Cheese: Typically mozzarella, but variations with provolone, pecorino romano, or caciocavallo are common.
The Art of the Dough: Building the Foundation
Creating the perfect Sicilian pizza dough requires patience and attention to detail. The process is a slow, deliberate one, designed to promote the development of gluten and create the signature airy crumb.
The basic steps include:
- Mixing: Combining flour (typically high-gluten), water, yeast (or sourdough starter), salt, and olive oil.
- First Rise (Bulk Fermentation): Allowing the dough to rise for several hours (often overnight) at room temperature or in the refrigerator. This slow fermentation is crucial for flavor development.
- Second Rise (Proofing): Pressing the dough into an oiled rectangular pan and allowing it to rise again, usually for 1-2 hours. This allows the dough to fill the pan and achieve its characteristic height.
- Baking: Baking in a hot oven (typically 450-500°F) until the crust is golden brown and the cheese is melted and bubbly.
Toppings: A Symphony of Flavors
While the crust is the star, the toppings play a crucial supporting role. Traditional Sicilian pizzas often feature simple, yet flavorful ingredients.
Common toppings include:
- Sauce: A robust tomato sauce, often seasoned with oregano, garlic, and basil.
- Cheese: Mozzarella is standard, but other cheeses like provolone or pecorino romano can add complexity.
- Onions: Often sautéed or caramelized to add sweetness and depth.
- Anchovies: A traditional ingredient that provides a salty, umami flavor.
- Breadcrumbs: Toasted breadcrumbs can add a textural element to the pizza.
- Herbs: Fresh basil or oregano for a burst of freshness.
Common Mistakes to Avoid: Ensuring Sicilian Pizza Perfection
Several common mistakes can derail the Sicilian pizza experience. Avoiding these pitfalls will help ensure a delicious outcome.
- Overworking the Dough: Overmixing the dough can lead to a tough, dense crust.
- Insufficient Proofing: Failing to allow the dough to rise properly will result in a flat, dense pizza.
- Using the Wrong Flour: High-gluten flour is essential for creating the airy, spongy texture.
- Overcrowding the Pan: Using a pan that is too small will result in an undercooked center.
- Baking at Too Low a Temperature: A hot oven is needed to create a crisp crust.
Variations Across Regions: A Pizza with Many Faces
While the core characteristics of Sicilian pizza remain consistent, regional variations abound. In western Sicily, for example, sfincione often features a sweeter tomato sauce and a generous sprinkling of breadcrumbs. In eastern Sicily, the pizza may be topped with ricotta cheese or eggplant. These regional differences reflect the diverse culinary traditions of the island.
Sicilian Pizza vs. Detroit-Style Pizza: Understanding the Differences
While both Sicilian and Detroit-style pizzas are baked in rectangular pans and feature thick crusts, they have distinct differences. Sicilian pizza is generally softer and airier, while Detroit-style pizza boasts a crisper, chewier crust with caramelized cheese edges achieved by baking the cheese against the pan’s edges. Detroit-style also typically uses a different type of cheese (brick cheese) and a sauce applied in stripes after baking.
Frequently Asked Questions
Why is Sicilian pizza rectangular?
The rectangular shape stems from the common practice of baking the pizza in large, sheet pans or trays, which were traditionally used in Sicilian bakeries and homes. This shape allows for efficient baking and portioning, making it ideal for feeding large groups.
Is Sicilian pizza always thick crust?
Yes, the thick crust is a defining characteristic of Sicilian pizza. It’s what differentiates it from other pizza styles like Neapolitan or New York-style. While there may be minor variations in thickness, it will always be significantly thicker than other types of pizza.
Can I make Sicilian pizza with store-bought dough?
While it’s possible, it’s not ideal. Store-bought dough is often not formulated for the long, slow fermentation that is essential for achieving the signature airy texture of Sicilian pizza. If you must use store-bought dough, look for a high-gluten variety and allow it to rise for an extended period.
What kind of cheese is best for Sicilian pizza?
While mozzarella is the most common choice, other cheeses like provolone, pecorino romano, and caciocavallo can add complexity and depth of flavor. A combination of cheeses can also work well.
How do I get the crust to be light and airy?
The key to a light and airy crust is proper fermentation. This means using a high-gluten flour, allowing the dough to rise for an extended period (both in bulk and after pressing it into the pan), and avoiding overworking the dough.
Do I need a special pan to make Sicilian pizza?
A rectangular pan is essential. A 9×13 inch pan is a good starting point for a smaller pizza, while a larger 12×18 inch pan is better for feeding a crowd. Make sure the pan has at least a 1-inch lip to contain the dough and toppings.
Can I use sourdough starter in my Sicilian pizza dough?
Yes, sourdough starter can be used in place of commercial yeast. It will add a tangy flavor and contribute to a more complex and flavorful crust. You may need to adjust the hydration level and fermentation time accordingly.
How long should I bake Sicilian pizza?
Baking time will vary depending on the oven and the thickness of the crust, but generally, it takes between 20-30 minutes at 450-500°F (232-260°C). The crust should be golden brown and the cheese melted and bubbly.
Is it okay to put the sauce on top of the cheese?
Yes, in many Sicilian pizza recipes, the sauce is traditionally applied on top of the cheese. This is a distinguishing characteristic that differentiates it from other pizza styles where the sauce is applied first.
How can I prevent the crust from getting soggy?
To prevent a soggy crust, ensure that the dough is properly proofed before baking. Also, avoid adding too much sauce or toppings, and bake the pizza at a high enough temperature.
What are some good topping combinations for Sicilian pizza?
Beyond the traditional toppings, consider variations such as: sausage and peppers, mushroom and truffle oil, or spinach and ricotta. The possibilities are endless, so experiment and find your favorites.
Can I freeze Sicilian pizza?
Yes, Sicilian pizza freezes well. Allow the pizza to cool completely before wrapping it tightly in plastic wrap and then foil. To reheat, bake from frozen at 350°F (175°C) until heated through.