Sicilian Pizza: What Cheeses Make It Unique?

Sicilian pizza is a style of pizza that originated in the Sicily region of Italy. It is known for its thick, spongy dough, and is typically baked in a square tray. The traditional Sicilian pizza, or Sfincione, is topped with a meatless sauce made from tomatoes, onions, herbs, and anchovies, and covered with breadcrumbs and an optional grating of hard cheese. However, in the United States, Sicilian-style pizza is usually topped with tomato sauce and mozzarella cheese, with the sauce sometimes placed on top of the cheese to prevent a soggy base. Other cheeses used on Sicilian pizzas include caciocavallo, Parmesan, and Pecorino Romano.

Mozzarella and Parmesan

Traditional Sicilian Pizza

Sicilian pizza, or "sfincione", originated in Palermo, Sicily, and is a thick, spongy, focaccia-like dough topped with a meatless sauce made from tomatoes, onions, herbs, and anchovies. This is then covered with breadcrumbs and an optional grating of hard cheese, such as caciocavallo.

Sicilian Pizza in the United States

The Sicilian pizza that evolved in New York and the rest of the United States is quite different. It usually includes tomato sauce and mozzarella cheese, with the sauce sometimes placed on top of the cheese. This style of pizza is also typically thicker and square, with a crunchy base and airy interior.

The combination of mozzarella and parmesan cheese is a popular choice for Sicilian-style pizza, especially in the United States. Mozzarella, especially the low-moisture or aged variety, is often placed under the sauce to prevent the crust from getting soggy. Parmesan, or Pecorino Romano, is then grated over the sauce and other toppings. This combination of cheeses adds a layer of flavour and texture to the pizza, making it a favourite among pizza lovers.

Recipe

To make a Sicilian cheese pizza, you will need the following ingredients:

• Warm water
• Active dry yeast
• All-purpose flour
• Olive oil
• Sliced mozzarella cheese
• Grated parmesan cheese
• Marinara sauce
• Shredded mozzarella cheese
• Italian seasoning

The dough is made by combining warm water, yeast, and flour, and then kneading it until smooth and elastic. After letting the dough rise, it is pressed into a baking sheet, topped with sliced mozzarella, sprinkled with parmesan, and then covered with sauce and shredded mozzarella. The pizza is then baked until the crust is golden and the cheese is melted and bubbly.

So, if you're looking for a hearty and satisfying pizza, why not try a Sicilian cheese pizza with mozzarella and parmesan? It's sure to be a favourite with your family and friends!

Caciocavallo and breadcrumbs

The pizza's base is made from a high-hydration, focaccia-like dough. The dough is first parbaked to give it stability and ensure the toppings do not become soggy. The toppings are then added and the pizza is baked a second time.

The toppings for sfincione are what set it apart from other pizzas. The traditional sauce is made by caramelising onions in olive oil, to which anchovies, oregano, red pepper, and crushed whole tomatoes are added. This savoury sauce is then spread over the parbaked dough, followed by a layer of grated caciocavallo cheese. Caciocavallo is a family of hand-stretched Southern Italian cheeses made from sheep's milk. The cheese can range from moist and creamy when fresh to very hard and sharp when aged. The final topping is a layer of breadcrumbs, which gives the pizza a crunchy texture and helps to prevent the dough from becoming soggy.

The assembled pizza is then baked until the cheese is melted and the breadcrumbs are golden brown. The result is a delicious, crunchy, and savoury pizza that is well worth the effort.

Thick crust

Sicilian pizza is known for its thick, spongy, and fluffy crust. The dough is made with a mixture of flour, water, yeast, and olive oil. It is left to rise before being pressed into a well-oiled square baking pan.

The thick crust of Sicilian pizza is what sets it apart from other pizza styles. The dough is pressed into a thick layer, creating a base that is fluffy, spongy, and bread-like in texture. This thick crust can hold a generous amount of toppings without becoming soggy.

To achieve the perfect thick crust, it is important to follow a few key steps. Firstly, the dough should be allowed to rise adequately. This gives the gluten network time to form and relax, resulting in a more stable and airy dough. Secondly, parbaking the crust before adding the toppings is essential. Parbaking helps to stabilize the crust, preventing it from buckling under the weight of the toppings and ensuring that the base remains crisp and airy.

Additionally, the high-hydration dough used for Sicilian pizza contributes to its thick and fluffy texture. This dough contains a higher ratio of water to flour, resulting in a softer and more pliable dough. This high hydration level also encourages the formation of large bubbles during baking, creating a crust that is airy and full of texture.

The thick crust of Sicilian pizza provides a hearty foundation that complements the robust flavours of the toppings. The crust is thick enough to support a variety of toppings without becoming overwhelmed, allowing for a balanced bite with every mouthful.

In summary, the thick crust of Sicilian pizza is a defining characteristic that sets it apart from other pizza styles. With its fluffy, spongy texture and ability to hold generous toppings, the thick crust is a key component of this pizza's unique appeal. By following the proper techniques for preparing and baking the dough, you can achieve the perfect thick and crispy Sicilian pizza crust.

Sfincione

The etymology of sfincione is believed to have come from the Latin word 'sfincia', which means sponge. Sfincione is traditionally served on New Year's Eve and is often sold as street food in parts of Sicily.

The dough for sfincione is meant to be soft, so it is important to avoid adding too much flour. To get the dough to rise, it is recommended to place it in a warm location, such as an oven with the light on or by filling a rectangular baking dish with boiling water and placing it on the floor of the oven. This creates a steamy environment that helps the dough rise.

While caciocavallo is the traditional cheese used in sfincione, it can be difficult to find outside of Italy. Good substitutes include Pecorino Romano, aged Provolone, or Parmigiano-Reggiano.

The sauce can be made up to a week in advance and stored in the fridge. The dough can also be made ahead of time and stored in the refrigerator for up to three days. This allows the dough to develop complex flavors and gives it a chewy texture.

To assemble the pizza, the dough is stretched to fit a rectangular baking sheet and allowed to rise. The sauce is then spread on top, followed by the cheese and breadcrumbs. The pizza is baked in the oven until the bottom is browned and the breadcrumbs are crisp.

Sicilian pizza in the US

Sicilian pizza is a style of pizza that originated in the Sicily region of Italy. It reached North America with Sicilian immigrants, who settled in places like New York City, Boston, and Detroit. Over time, Sicilian pizza evolved into two distinct variations: the authentic Sicilian pizza and the North American Sicilian pizza.

Sicilian Pizza in Sicily

The authentic Sicilian pizza, also known as "sfincione," loosely translates to "thick sponge." It is characterized by a thick, fluffy, and spongy bread base. The dough is typically made with a mixture of flour, water, yeast, and olive oil, and it is left to rise before being pressed into a well-oiled square baking pan. The traditional sfincione is meatless and topped with a sauce made from tomatoes, onions, herbs, and anchovies. This sauce is then covered with breadcrumbs and an optional grating of hard cheese, typically caciocavallo. It is then baked, resulting in a crispy, charred bottom and a soft, spongy middle. Sfincione is traditionally served on December 7 (the eve of the Feast of the Immaculate Conception), Christmas Eve, New Year's Eve, and Good Friday.

Sicilian immigrants brought their pizza traditions to the United States, and over time, the Sicilian pizza evolved to fit the local context. The North American version of Sicilian pizza retains the thick, square base but typically adds mozzarella cheese to the toppings. This addition of mozzarella was likely influenced by the availability of cheap mozzarella due to New York State's dairy cow industry in the early 20th century.

The Sicilian pizza in the US is often described as an ultra-thick, square pie topped with sauce and cheese. The dough is thicker than its Sicilian counterpart, and it is baked in a well-oiled pan to create a crunchy base and an airy interior. The toppings typically include tomato sauce and mozzarella cheese, with the sauce sometimes placed on top of the cheese to prevent the crust from becoming soggy.

The Sicilian pizza has gained popularity in Italian-American enclaves across the northeastern United States, including Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania, and Michigan. In some parts of Massachusetts and New Hampshire, it is also known as "beach pizza" due to its prevalence along the Route 1A corridor.

Sicilian pizza has evolved into two distinct variations: the authentic Sicilian pizza (sfincione) that remains true to its Sicilian roots, and the North American Sicilian pizza that has adapted to the local context and ingredients. While both variations share a thick, square base, the North American version is more likely to include mozzarella cheese and has a crunchier texture.

Frequently asked questions