Andy Montoya
Sicilian pizza and cheese pizza are two distinct varieties of pizza, with the former originating in Sicily, Italy, and the latter being a broader category of pizza that includes various toppings, including cheese. Sicilian pizza, also known as sfincione or Sicilian pie, became popular in the mid-19th century and is characterized by its thick, spongy dough, square shape, and generous toppings. Traditional Sicilian pizza is often thick-crusted and rectangular, but it can also be round. It is typically topped with tomatoes, herbs, onions, anchovies, and strong cheese such as caciocavallo and toma, although some versions may omit cheese. On the other hand, cheese pizza can be made in various styles, including New York-style, which features a thin crust, or Detroit-style, which uses a high pan similar to Sicilian pizza. The type of cheese used in cheese pizza can vary, with mozzarella being a popular choice due to its availability and affordability.
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What You'll Learn
- Crust and base: Sicilian pizza has a thick, spongy, doughy base. Cheese pizza bases are typically thin and crispy
- Toppings: Sicilian pizzas have more toppings, including sauce, cured meats, and cheese. Cheese pizzas usually have fewer toppings
- Type of cheese: Sicilian pizzas use caciocavallo or toma cheese. Cheese pizzas likely use mozzarella
- Origin: Sicilian pizza originated in Sicily, Italy. Cheese pizza may refer to Neapolitan pizza, which originated in Naples, Italy
- Baking method: Sicilian pizza is baked at a high temperature for a short time, resulting in a thick, doughy texture. Cheese pizza is baked similarly but yields a light, crispy texture
Crust and base: Sicilian pizza has a thick, spongy, doughy base. Cheese pizza bases are typically thin and crispy
Sicilian pizza and cheese pizza have distinct differences in their crusts and bases. Sicilian pizza has a thick, spongy, doughy base, while cheese pizza bases are typically thin and crispy.
Sicilian pizza, originating in Sicily, Italy, in the 19th century, is characterised by its thick, spongy, and doughy base. This unique texture is achieved through a combination of simple ingredients, including flour, water, olive oil, salt, and yeast. The dough is prepared and stretched into a square or rectangular pan, resulting in a thick and airy crust. The high temperature at which Sicilian pizzas are baked also contributes to the doughy texture.
In contrast, cheese pizzas, such as the Neapolitan style, tend to have thin and crispy bases. This crispiness is a result of baking the pizza at a very high temperature for a short amount of time, creating a light and airy texture.
The difference in crust and base thickness between Sicilian and cheese pizzas is a defining characteristic that sets them apart. Sicilian pizzas are known for their generous amount of dough, with a thick and spongy base that soaks up the flavours of the toppings. On the other hand, cheese pizzas prioritise a thin and crispy base that provides a crunchy texture and highlights the taste of the toppings.
While the crust and base preferences may vary among individuals, both styles offer unique sensory experiences. The thick and doughy Sicilian pizza provides a hearty and indulgent bite, while the thin and crispy cheese pizza delivers a light and crispy sensation. Ultimately, the choice between Sicilian and cheese pizza depends on personal taste and texture preferences.
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Toppings: Sicilian pizzas have more toppings, including sauce, cured meats, and cheese. Cheese pizzas usually have fewer toppings
Sicilian pizzas and cheese pizzas differ in the number of toppings they have. Sicilian pizzas are made with a much less limited amount of toppings compared to cheese pizzas. They are typically topped with a generous amount of sauce, various cured meats, and a generous amount of cheese. On the other hand, cheese pizzas usually have fewer toppings.
The traditional Sicilian pizza is thick-crusted and rectangular, but it can also be round and similar to Neapolitan pizza. It is often topped with tomatoes, herbs, onions, anchovies, and strong cheeses such as caciocavallo and toma. Other versions do not include cheese. The Sicilian methods of making pizza vary among the provinces of Palermo, Syracuse, and Messina, and the Metropolitan City of Catania.
In the United States, "Sicilian pizza" refers to a square variety of cheese pizza with dough over an inch thick, a crunchy base, and an airy texture. The New York-style Sicilian pizza uses mozzarella cheese and tomato sauce due to the availability of these ingredients in the region. This variety of Sicilian pizza was introduced to the United States by Sicilian immigrants in the mid-20th century.
Cheese pizza, on the other hand, typically has fewer toppings. A classic example is the Neapolitan pizza, which is round, thin, and crisp, and topped with tomato sauce, fresh mozzarella cheese, and basil leaves. The dough for a Neapolitan pizza is made with simple ingredients like flour, water, salt, and yeast, resulting in a light and crispy texture.
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Type of cheese: Sicilian pizzas use caciocavallo or toma cheese. Cheese pizzas likely use mozzarella
Sicilian pizzas and cheese pizzas differ in the type of cheese used. Sicilian pizzas typically use caciocavallo or toma cheese, while cheese pizzas likely use mozzarella.
Caciocavallo is a semi-strong, soft cheese with a flavour similar to aged provolone. It is a popular topping for Sicilian pizzas, along with other ingredients such as tomatoes, herbs, onions, and anchovies. The dough for Sicilian pizzas is thick and spongy, similar to focaccia, and is baked in a deep, square pan.
Toma cheese is another type of cheese commonly used in Sicilian pizzas, especially in certain regions of Sicily, such as the provinces of Syracuse and Messina, and the Metropolitan City of Catania. In these areas, the traditional Sicilian pizza may include a first layer of dough covered with toma cheese and anchovies or a combination of potatoes, sausages, broccoli, and tomato sauce.
On the other hand, cheese pizzas typically use mozzarella cheese. While mozzarella is commonly associated with Neapolitan pizzas, it is also used on some Sicilian pizzas, particularly in New York-style Sicilian pizzas. The availability of mozzarella in New York, due to the state's booming dairy cow industry in the late 1910s, made it a popular choice for bakers experimenting with Sicilian-style pizzas.
It is important to note that the term "cheese pizza" can be more general and may refer to any pizza with cheese as a topping, including Sicilian pizzas. However, when comparing a traditional cheese pizza to a Sicilian pizza, the type of cheese used is a distinguishing factor, with Sicilian pizzas favouring caciocavallo or toma cheese.
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Origin: Sicilian pizza originated in Sicily, Italy. Cheese pizza may refer to Neapolitan pizza, which originated in Naples, Italy
Sicilian pizza originated in the Sicily region of Italy during the 19th century. It was the only type of pizza consumed in Sicily until the 1860s. Sicilian pizza is characterised by a thick, spongy dough base, similar to focaccia, with a deep, square-pan preparation. It is baked at a very high temperature, which is why it cooks quickly.
Cheese pizza, on the other hand, may refer to Neapolitan pizza, which originated in Naples, Italy. Neapolitan pizza is typically round, thin, and crisp, in contrast to the thick and doughy base of Sicilian pizza. It is baked at a very high temperature for a short amount of time, resulting in a light and crispy base. The dough of a Neapolitan pizza is made with simple ingredients like flour, water, salt, and yeast. It is traditionally topped with tomato sauce, mozzarella cheese, and basil leaves, while Sicilian pizza has a wider variety of toppings.
The key differences between the two types of pizza lie in the texture and thickness of the base, the amount of sauce and toppings, and the cooking time. Sicilian pizza has a thicker and doughier base, while Neapolitan pizza is lighter and crispier. Sicilian pizza is also more generously topped with sauce, cured meats, and cheese, whereas Neapolitan pizza is topped sparingly with just a few ingredients. Finally, Sicilian pizza cooks faster due to the high oven temperature, while Neapolitan pizza takes longer to bake.
It is worth noting that Sicilian pizza has evolved over time, and the version commonly found in the United States differs from the original Sicilian recipe. The Americanised Sicilian pizza uses mozzarella cheese and a basic tomato sauce, whereas the traditional Sicilian pizza uses caciocavallo or toma cheese and a thicker, oniony sauce.
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Baking method: Sicilian pizza is baked at a high temperature for a short time, resulting in a thick, doughy texture. Cheese pizza is baked similarly but yields a light, crispy texture
Sicilian pizza and cheese pizza have distinct baking methods that result in different textures. Sicilian pizza is baked at a high temperature for a short time, yielding a thick and doughy base. This is achieved by using a combination of flour, water, olive oil, and yeast to create a spongy dough that is then placed in a hot oven. The high temperature causes the dough to cook quickly, resulting in a dense and chewy texture.
In contrast, cheese pizza is typically baked at a lower temperature for a longer period, resulting in a light and crispy texture. While the specific baking temperature and time may vary depending on the recipe and oven type, the goal is to allow the dough to slowly cook through, creating a crispier and less doughy base.
The difference in baking methods contributes to the distinct characteristics of each pizza variety. Sicilian pizza, with its high-temperature baking, develops a thick and substantial crust that can hold a variety of toppings. This method also creates a chewy and satisfying bite that is characteristic of Sicilian-style pizza.
On the other hand, cheese pizza benefits from a slower baking process at a lower temperature. This allows the dough to gradually cook, resulting in a lighter and crispier texture. The focus of cheese pizza is often on the balance between the crispy base and the melted cheese, creating a harmonious combination of textures.
Additionally, the baking process of Sicilian pizza may involve the use of a square baking pan, contributing to its characteristic shape. Cheese pizza, on the other hand, can be baked on a variety of pans or stones, depending on the desired shape and cooking method.
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Frequently asked questions
Sicilian pizza is known for its thick, spongy, and doughy base, which is very different from the Neapolitan pizza's thin and crispy base. Sicilian pizza is also less limited in terms of toppings, with a generous amount of sauce, various cured meats, and cheese.
Traditional Sicilian pizza is often topped with tomatoes, herbs, onions, anchovies, and strong cheese such as caciocavallo and toma. However, other versions may not include cheese.
Sicilian pizza, or pizza siciliana, originated in the Sicily region of Italy during the 19th century. It was the only type of pizza consumed in Sicily until the 1860s. It eventually reached North America, where Sicilian immigrants experimented with new ingredients, including mozzarella cheese.
Sicilian pizza is baked at a very high temperature, which is why it cooks quickly. The dough is made with simple ingredients like flour, water, salt, and yeast, and is pressed into a square baking pan.
