What Is a Sicilian-Style Pizza?
Sicilian-style pizza is a thick-crust pizza baked in a rectangular pan, known for its airy interior, crispy bottom, and typically topped with tomato sauce, cheese, and other ingredients. It’s a distinctly different culinary experience than Neapolitan or New York-style pizzas.
A Deep Dive into the Square Pie: Exploring Sicilian-Style Pizza
Sicilian-style pizza, also known as sfincione (depending on the region), is more than just a square pie. It’s a culinary tradition with roots in Sicily, a Mediterranean island known for its rich agricultural history and diverse cuisine. Understanding its history, characteristics, and the techniques involved in making it reveals why it’s a beloved pizza variation worldwide.
A Brief History of Sfincione: From Sicily to the World
The roots of Sicilian pizza can be traced back to the 19th century in Sicily, specifically Palermo. Early versions of sfincione were simpler than the pizza we know today, often featuring a thicker dough topped with ingredients readily available in the region: tomatoes, onions, anchovies, and local cheeses. As Sicilian immigrants brought their culinary traditions to America, sfincione evolved into what we now recognize as Sicilian-style pizza. The transition involved adapting to new ingredients and culinary preferences, resulting in a hybrid style that combined the best of both worlds.
Defining Characteristics: The Anatomy of a Sicilian Slice
What exactly sets Sicilian-style pizza apart from its round counterparts? The defining characteristics include:
- Shape: Rectangular or square, typically baked in a pan.
- Crust: Thick, airy interior with a crispy, golden-brown bottom. The crust achieves this textural contrast due to the high hydration in the dough and baking in a pan coated with olive oil.
- Sauce: Often a chunky tomato sauce, sometimes slightly sweet, made with fresh or canned tomatoes, herbs, and garlic.
- Cheese: Typically mozzarella, but variations may include provolone or other Italian cheeses. The cheese is often applied before the sauce in specific regional variations.
- Toppings: While simple ingredients like onions, anchovies, and breadcrumbs are common, toppings can be versatile and include meats, vegetables, and herbs.
The Dough: The Foundation of the Sicilian Experience
The dough is arguably the most important component of Sicilian-style pizza. It’s a high-hydration dough, meaning it contains a significant amount of water relative to the flour. This high hydration contributes to the pizza’s airy, open crumb structure.
The typical steps for making the dough include:
- Mixing flour, water, yeast, salt, and olive oil.
- Allowing for a long fermentation period (often overnight) to develop flavor and gluten structure.
- Gently stretching the dough into a well-oiled rectangular pan.
- Proofing the dough in the pan for another period before adding toppings.
The Baking Process: Achieving the Perfect Crisp
Baking Sicilian-style pizza requires a different approach than baking a thin-crust pizza. The thick crust requires a longer baking time at a moderate temperature to ensure it’s cooked through. The pan, coated in olive oil, helps to create a crispy, golden-brown bottom. The temperature usually ranges from 425°F to 450°F, and the baking time can vary from 20 to 30 minutes, depending on the thickness of the dough and the oven.
Regional Variations: A Taste of Sicilian Diversity
While there are common characteristics of Sicilian-style pizza, regional variations exist. For example:
- Palermo-style sfincione: Features a thicker, spongier crust topped with a sweet tomato sauce, onions, anchovies, caciocavallo cheese, and breadcrumbs. The cheese is underneath the sauce!
- Western Sicilian style: May incorporate Pecorino Romano cheese and a more rustic, less sweet tomato sauce.
- Americanized Sicilian: Often includes more mozzarella cheese and a wider variety of toppings, reflecting local preferences.
| Region | Sauce Style | Cheese Type(s) | Additional Toppings | Crust Texture |
|---|---|---|---|---|
| Palermo | Sweet Tomato Sauce | Caciocavallo | Onions, Anchovies, Breadcrumbs | Thick, Spongy |
| Western Sicily | Rustic Tomato Sauce | Pecorino Romano | Breadcrumbs, Herbs | Dense, Slightly Chewy |
| Americanized | Varied (Often Tomato) | Mozzarella | Wide Variety | Varies (Airy with Crispy Bottom) |
Common Mistakes to Avoid When Making Sicilian Pizza
Making perfect Sicilian pizza takes practice. Here are some common mistakes to avoid:
- Using too little olive oil in the pan: This can result in a pizza that sticks to the pan and lacks a crispy bottom.
- Overworking the dough: Overworking the dough can result in a tough, dense crust.
- Not allowing enough proofing time: Insufficient proofing will prevent the dough from developing its signature airy texture.
- Using low-quality ingredients: The quality of the ingredients significantly impacts the final taste.
Why Sicilian Pizza Remains Popular
Sicilian-style pizza continues to be popular for several reasons: its unique textural contrast between the crispy bottom and airy interior, its hearty and satisfying nature, and its versatility in terms of toppings. It’s a comforting and flavorful pizza that appeals to a wide range of palates. The simple ingredients allow their quality to shine through and are easily customizable for a large range of palates.
Pairing Suggestions: Complementing Your Sicilian Pizza
Choosing the right beverage or side dish can enhance your Sicilian pizza experience. Consider pairing it with:
- A crisp Italian white wine: Such as Pinot Grigio or Vermentino, to complement the flavors of the pizza.
- A light-bodied red wine: Such as Chianti or Nero d’Avola, for a more robust pairing.
- A refreshing salad: Such as a simple arugula salad with lemon vinaigrette, to provide a contrasting lightness.
- Antipasto platter: Featuring olives, cheeses, and cured meats, for a traditional Italian starter.
Beyond the Basics: Exploring Variations and Modern Takes
While classic Sicilian pizza is a delicious starting point, there’s room for experimentation and innovation. Some modern takes on Sicilian pizza include:
- Adding different cheeses: Such as ricotta, fontina, or gorgonzola.
- Incorporating unique toppings: Such as roasted vegetables, artisanal meats, or pesto.
- Experimenting with different flours: Such as whole wheat or semolina, for a different flavor and texture.
- Using a sourdough starter: For a more complex and tangy flavor.
Frequently Asked Questions (FAQs) about Sicilian-Style Pizza
What is sfincione, and how does it relate to Sicilian pizza?
Sfincione is the traditional Sicilian ancestor of what we now know as Sicilian-style pizza. While often used interchangeably, sfincione generally refers to the Palermo-style version with its distinct topping configuration and breadcrumb addition.
Why is Sicilian pizza baked in a rectangular pan?
The rectangular pan allows for a thicker crust to develop evenly. It also facilitates the baking process, ensuring that the crust becomes crispy on the bottom and airy on the inside, due to the shallow depth and heat conductivity of the metal.
Can I use store-bought pizza dough for Sicilian pizza?
While you can use store-bought dough, the results may not be as authentic. It’s best to use a high-hydration dough specifically formulated for Sicilian pizza. If using store-bought, ensure it is unbaked, thawed, and given adequate time to proof in the pan.
What kind of tomato sauce is best for Sicilian pizza?
A chunky tomato sauce made with fresh or canned tomatoes, garlic, herbs, and olive oil is ideal. Some recipes call for a slightly sweet sauce, while others prefer a more savory flavor. Personal preference reigns.
Is it necessary to proof the dough in the pan before adding toppings?
Yes, proofing the dough in the pan is crucial. This allows the dough to relax and rise, resulting in the characteristic airy texture of Sicilian pizza.
How do I get the bottom of the pizza really crispy?
Using plenty of olive oil in the pan is essential for achieving a crispy bottom. Also, baking the pizza on the lowest rack in the oven can help.
What are some common toppings for Sicilian pizza besides cheese and sauce?
Common toppings include onions, anchovies, olives, and herbs. Some variations also include meat, such as sausage or pepperoni.
Can I make Sicilian pizza on a pizza stone?
While possible, it’s not recommended. The pan is essential for creating the crispy bottom and specific crust structure of Sicilian pizza.
What’s the difference between Sicilian pizza and Detroit-style pizza?
Both are pan pizzas, but Detroit-style typically uses a higher hydration dough resulting in a slightly lighter crust, is always baked in a blue steel pan, and typically features a sauce ladled over the cheese after baking.
How long should I ferment the dough for Sicilian pizza?
A long fermentation period, often overnight, is recommended to develop flavor and gluten structure. Aim for at least 12 hours in the refrigerator.
Is it possible to make a gluten-free Sicilian pizza?
Yes, it is possible! Use a high-quality gluten-free flour blend and adjust the hydration level as needed. Expect to require more hydration to obtain a similarly pliable dough.
Can I freeze leftover Sicilian pizza?
Yes, you can! Wrap the pizza tightly in plastic wrap and then aluminum foil. To reheat, bake at 350°F until heated through. Reheating in the oven will yield the best results in terms of crispiness.