Sicilian pizza, famously called "sfincione," offers a hearty slice with thick, fluffy dough, a crispy edge, and a rich tomato sauce. This square-shaped delight can come with or without cheese, and it's not unusual for the cheese to be layered beneath the sauce to maintain its texture. Introduced to America by Sicilian immigrants in the 1800s, Sicilian pizza gained widespread popularity in the US post-World War II.
Common toppings for Sicilian pizza include diced tomatoes, onions, anchovies, and various herbs.
For baking Sicilian pizza, start by lining your pan with an olive oil blend and pressing in the crust. Preheat the oven to around 450 degrees Fahrenheit, giving the crust a preliminary bake for 15-20 minutes. Afterwards, add the toppings and continue baking for an additional 10-15 minutes, or until the crust achieves a golden brown hue.
Tips for Sicilian-Style Pizza :
Crafting a superb Sicilian-style pizza requires mastering a delicate equilibrium. As highlighted earlier, the parbake step is pivotal, granting the high-hydration dough room to settle while safeguarding the toppings from overcooking. Yet, several additional factors contribute to consistently exceptional Sicilian pizza:
1. Opt for a high-hydration dough akin to focaccia for the crust. Its airy texture and moisture content are paramount.
2. Select a quality pan, like the Winco Sicilian pizza pan, to elevate your pizza game. While adding to your kitchen arsenal might seem daunting, the right pan, such as the Lloyd blue steel pan for Detroit-style pizzas, can ensure a beautifully golden and slightly crisp crust. Dark pans conduct heat more effectively, enhancing browning—a crucial element. Though a standard sheet pan suffices, the results might not meet expectations. Many recipes resort to generous oiling of the pan to aid in browning and crisping. If using the Lloyd Sicilian-Style Pizza Pan or the Lloyd Detroit-Style Pizza Pan, refer to the recipe notes for adjustments.
3. Prior to adding olive oil, coat the baking pan with butter. This prevents sticking while promoting optimal browning underneath.
4. Exercise caution when dimpling the dough before baking. Dimple evenly throughout the center, rather than focusing on the perimeter, ensuring a uniform parbake.
5. Parbake the pizza for 11 to 12 minutes at 500°F on a preheated Baking Steel or pizza stone. For the final 10-12 minutes, reduce the temperature. A setting of 475°F ensures thorough cooking without risking overdone crust. For many, an 11-minute parbake followed by an 11-minute final bake proves to be the magical formula for perfection.
Toppings :
When it comes to Sicilian-style pizza, similar to Detroit-style, you have the liberty to be more generous with toppings compared to the traditional Neapolitan style. For each Sicilian pie I prepare, here's my preferred topping arrangement:
- 12 ounces of cheese: Opt for whole milk, low-moisture mozzarella, or a blend of mozzarella with Cheddar, Monterey Jack, or Pecorino. Alternatively, I sometimes indulge in the convenience of Trader Joe's 12 oz bag of grated Quattro Formaggi.
- 1 heaping cup of tomato sauce.
For those craving additional flavor profiles, here are some beloved combinations:
- 6 ounces of pepperoni sprinkled with crushed red pepper flakes post-oven.
- Sautéed vegetables such as mushrooms, onions, and peppers. Recipe below.
- A combination of pepperoni and sautéed vegetables.
- Pickled jalapeños paired with pepperoni and a drizzle of hot honey, reminiscent of "The Colony" from Emmy Squared in Brooklyn.
Note:
In certain Sicilian-style pizza recipes, there's a unique method known as the "upside-down" assembly. This involves placing the cheese on the dough before the sauce. The rationale behind this technique is to create a barrier between the dough and the sauce, which helps prevent sogginess. While it may not be essential when using a parbake method, it's an interesting approach to consider for your culinary experiments.