Randy Chandler
Sicilian pizza is a style of pizza that originated in the Sicily region of Italy. It has a thick, airy, focaccia-like crust and is usually rectangular and cut into squares. It is often topped with tomatoes, herbs, onions, anchovies, and strong cheese such as caciocavallo, toma, mozzarella, and Parmesan. However, there are many variations of Sicilian pizza, and some versions do not include cheese.
Characteristics and Values of Sicilian Pizza
| Characteristics | Values |
|---|---|
| Crust | Thick, springy, airy, bread-like, focaccia-like |
| Crust texture | Crunchy, crispy |
| Crust preparation | Parbaked, partially baked in advance |
| Crust shape | Rectangular, square, round |
| Toppings | Mozzarella, Parmesan, Caciocavallo, Cheddar, Pecorino Romano, Oregano, Basil, Anchovies, Sausage, Broccoli, Potatoes, Eggs, Endive, Tomatoes, Herbs, Onions, Sicilian Oregano, Pickled Jalapenos, Pepperoni, Honey |
| Sauce | Tomato, Vodka, Onion-based |
| Calories | 561 kcal |
Explore related products
What You'll Learn
Sicilian pizza can be made with a variety of cheeses
Sicilian pizza is a style of pizza that originated in the Sicily region of Italy. It is often thick-crusted and rectangular but can also be round. It is traditionally topped with tomatoes, herbs, onions, anchovies, and strong cheese. However, the toppings may vary, and some versions do not include cheese.
The original Sicilian pizza is a variety known as sfincione, which is made with a focaccia-like dough topped with onions, breadcrumbs, and caciocavallo cheese. Sfincione is typically served on New Year's Eve and is often considered the "authentic" Sicilian pizza.
When making Sicilian-style pizza, you can use a variety of cheeses. The most common cheese used in Sicilian pizza is mozzarella, which can be shredded, sliced, or used in combination with other cheeses. Other popular cheese combinations include mozzarella and Parmesan, or mozzarella and cheddar. Some recipes also call for Pecorino Romano or Quattro Formaggi.
In the United States, "Sicilian pizza" typically refers to a square, thick-crusted, and airy version of the pizza, which is commonly found in New York pizzerias. This style of Sicilian pizza is often topped with a simple sauce of uncooked tomatoes and salt, block mozzarella, Sicilian oregano, and Pecorino Romano.
The Ultimate Guide to Parmesan Cheese on Pizza
You may want to see also
The original Sicilian pizza is called 'sfincione'
Sicilian-style pizza is often associated with a thick, focaccia-like crust and a rectangular shape. However, the original Sicilian pizza is called sfincione, which has a distinct recipe and history. Sfincione is a traditional Sicilian street food, particularly associated with the capital, Palermo, and the town of Bagheria. It is said to have originated in the 17th century when Prince Giuseppe Branciforte di Butera and his court retreated from political life to his mansion in Bagheria. Sfincione was traditionally eaten on New Year's Eve and at Christmas, before panettone became popular.
The original recipe for sfincione was created by the nuns of the monastery of San Vito and included béchamel, chicken offal, and peas. However, the prince's chefs adapted the recipe to use local ingredients, such as sardines from Aspra, and replaced the béchamel with locally produced tuma cheese. Tuma is a Sicilian cheese made from raw sheep's milk. Sfincione was likely a gourmet dish, enjoyed by the Sicilian aristocracy and clergy.
Over time, the recipe continued to evolve. After World War II, the price of tomatoes dropped, and they became a common ingredient in sfincione. The original version was topped with anchovies, sliced tuma, breadcrumbs, grated pecorino cheese, onions, salt, and extra-virgin olive oil. The modern version typically includes a thick tomato sauce flavoured with onions and anchovies, and is often served with a sharp grated cheese called caciocavallo, which can be substituted with Pecorino Romano. Sfincione is traditionally baked in rectangular pans and has a thicker crust than standard pizza.
Today, if you visit a Sicilian-style pizzeria, you may find slices that resemble sfincione, with their thick, focaccia-like base. However, the toppings will vary, and the pizza may be baked twice: once without toppings and then again with toppings added.
Aged Cheese on Pizzas: Enhancing the Flavor Experience
You may want to see also
Sicilian pizza is baked twice
Sicilian pizza is known for its thick, airy, and bready crust, which is often baked in a rectangular pan. The crust is similar to focaccia, and the pizza is usually topped with cheese, sauce, and a variety of other toppings.
While the definition of Sicilian-style pizza is somewhat debatable, the original Sicilian pizza is known as "sfincione," which is a focaccia-like dough topped with onions, breadcrumbs, and caciocavallo cheese. This traditional version is typically served on New Year's Eve. However, if you order a "Sicilian" pizza in a New York pizzeria, you will likely get a pizza with a thick, airy texture, a crisp bottom, and a simple sauce of uncooked tomatoes, salt, block mozzarella cheese, Sicilian oregano, and Pecorino Romano.
Now, when it comes to the baking process, Sicilian-style pizza is unique in that it is often baked twice. The first bake is for the crust alone, without any toppings, and this step is sometimes referred to as parbaking or partially baking. Parbaking the crust helps to stabilize the dough and prevent it from buckling under the weight of the toppings. It also ensures that the toppings don't overcook. The second bake is done after the crust has been topped with sauce, cheese, and any additional toppings.
The process of parbaking the crust can be tricky, as there is a risk of the dough puffing up too much, making it difficult to spread the sauce and toppings evenly. However, with practice and the right techniques, it is possible to achieve a perfectly baked Sicilian-style pizza. The final product should have a golden brown crust and melted, bubbly cheese.
Pizza Places: Can I Bring My Vegan Cheese?
You may want to see also
Explore related products
Sicilian pizza is often thick-crusted and rectangular
Sicilian pizza is known for its thick crust and airy, springy texture. It is often baked in a rectangular pan, resulting in a square shape when served. This style of pizza is commonly associated with Sicily, the Italian region from which it originates.
The thick crust of Sicilian pizza sets it apart from other varieties and is a defining feature of this style. This crust is typically baked in a rectangular pan, giving it a distinct shape. The dough is prepared with a focaccia-like consistency, contributing to the airy and springy texture that characterizes Sicilian pizza.
The process of baking the Sicilian pizza involves parbaking the crust first, which means it is baked without any toppings initially. This technique ensures that the crust can support the weight of the toppings without buckling. After the initial baking, the crust is then topped and baked a second time. This two-step baking process is unique to Sicilian-style pizza.
The rectangular shape of the Sicilian pizza is another defining feature. Unlike the traditional round pizzas, Sicilian pizzas are baked in rectangular pans, resulting in a square shape when cut into portions. This shape allows for a generous portioning of the pizza, making it a hearty and satisfying meal.
The combination of the thick crust and rectangular shape sets the Sicilian pizza apart from other varieties. This style of pizza offers a unique dining experience with its generous portions and distinct texture. The baking techniques and traditions of Sicily have resulted in a pizza variety that has gained popularity beyond its region of origin.
Pizza Places Offering Lactose-Free Cheese: A Tasty Solution
You may want to see also
Sicilian pizza is linked to local culture and traditions
Sicilian pizza is deeply rooted in the local culture and traditions of Sicily, Italy. Its origins can be traced back to ancient times when the Greeks and Romans first influenced Sicilian cuisine. The Greeks introduced key ingredients such as olive oil and grape cultivation, while the Romans brought wheat and bread-making techniques, forming the foundation for Sicily's rich culinary traditions, including thin-crust pizzas.
Over the centuries, Sicily has been a melting pot of cultures, with each wave of invaders leaving their mark on the island's cuisine. The Arabs, for instance, introduced exotic ingredients like spices, citrus fruits, almonds, and pine nuts during their rule in the 9th century. The Spanish, French, and Byzantines also contributed to the evolution of Sicilian cuisine, including the iconic Sicilian pizza.
The traditional Sicilian pizza, often thick-crusted and rectangular, is a far cry from the thin, crispy crusts of today. This traditional variety, known as "sfincione" or "sfinciuni" in the Sicilian language, is still a very common type of pizza originating from the province of Palermo. It is typically rectangular, with a generous amount of dough, sauce, and cheese, and often includes herbs, onions, tomato sauce, and anchovies. The sauce may be placed on top of the toppings to prevent it from soaking into the thick dough.
However, the thin Sicilian-style pizza, also known as "Sicilian pizza bassa," has become the more popular variety. It stands out for its light and crispy crust, offering a delightful balance between a cracker-like texture and a softer interior. This variety is usually baked in large sheet pans or pizza trays, making it ideal for sharing.
Sicilian pizza has also evolved as Sicilians immigrated to the United States, particularly New York. Bakers in New York began experimenting with the Sicilian-style pie, replacing the thick, oniony sauce with a basic tomato sauce and using mozzarella instead of caciocavallo cheese due to its availability. This New York-style Sicilian pizza, with its thick, airy texture and crisp bottom, has become iconic and is found in nearly every pizzeria in the New York metro area.
Chuck E. Cheese's Pizza: Recycled or Not?
You may want to see also
Frequently asked questions
Yes, Sicilian pizza usually has cheese. However, some Sicilian pizzas do not include cheese.
The type of cheese used on Sicilian pizza varies. Mozzarella is the most common, but other types of cheese such as Parmesan, caciocavallo, Pecorino Romano, and Cheddar are also used.
The amount of cheese used on a Sicilian pizza can vary depending on the recipe and personal preference. Some recipes call for 12 ounces of cheese, while others use multiple types of cheese to create a solid layer of cheese.
There are different methods for assembling a Sicilian pizza. Some recipes call for the cheese to be put on before the sauce, while others put the sauce on first. Putting the cheese on first can help prevent the dough from getting soggy.
Besides cheese, Sicilian pizzas are often topped with tomatoes, herbs, onions, and anchovies. Other common toppings include sausage, mushrooms, eggplant, basil, and oregano.
