Sicilian pizza

Sicilian pizza is a unique style of pizza that originated in Sicily, Italy. Unlike the more globally recognized Neapolitan pizza, Sicilian pizza is characterized by a thick, rectangular crust and a rich, robust tomato sauce.

History

The history of Sicilian pizza can be traced back to the mid-19th century in Palermo, Sicily. The original Sicilian pizza, known as sfincione, was first made by local bakers using simple, locally sourced ingredients. The term sfincione is derived from the Italian word sfincia, which means thick sponge, a reference to the texture of the pizza crust.

Characteristics

Sicilian pizza is distinguished by its thick, spongy crust, which is often up to an inch thick. The crust is typically made from a high-gluten semolina flour, which gives it a distinctively yellow color and a slightly sweet flavor. The crust is then topped with a rich, robust tomato sauce, often made from San Marzano tomatoes, and a generous amount of cheese. Unlike other styles of pizza, the cheese is typically placed directly on the crust, followed by the sauce, to prevent the crust from becoming soggy.

In addition to the traditional cheese and tomato sauce, Sicilian pizza can be topped with a variety of ingredients, including onions, anchovies, and bread crumbs. Some variations of Sicilian pizza also include a layer of caciocavallo cheese, a type of aged Sicilian cheese, between the crust and the sauce.

Variations

There are several regional variations of Sicilian pizza, each with its own unique characteristics. For example, in Palermo, the traditional sfincione is often topped with onions, anchovies, tomatoes, herbs, and a sprinkling of bread crumbs. In the United States, particularly in areas with a large Italian-American population, Sicilian pizza often refers to a style of pizza with a thick, square crust and is typically topped with cheese and a chunky tomato sauce.

See also

• Pizza
• Neapolitan pizza
• Italian cuisine
• Sicilian cuisine