If you are asking what is Sicilian pizza, the short answer is a thick, often rectangular pie that started in Sicily. In the US, the name usually refers to a square, deep, cheesy version. It has a crunchy base and an airy crumb.
Traditional versions carry tomato, onion and strong cheese, and they differ from round Neapolitan pizza in shape and dough. Knowing the difference helps you order well or bake one at home. Once you understand what is Sicilian pizza, the menu and the recipe both make more sense.
What Is Sicilian Pizza? Origins in Sicily
Sicilian pizza became popular in western Sicily by the mid-19th century, and it was the usual pizza eaten on the island until the 1860s.
Traditional Sicilian pizza is often thick-crusted and rectangular, though some versions are round and look close to Neapolitan pizza. Methods vary by province and are tied to local culture, so there is no single fixed recipe. Asking what is Sicilian pizza in its home region quickly leads to sfincione.
Sfincione is the best place to start, because it shows the style before any American changes. Its base carries far more dough than a Neapolitan pie, which gives it a thick, bread-like bite.
- Sfincione is a common variety from the province of Palermo, also called sfinciuni in Sicilian.
- The shape is usually rectangular, with more dough and sauce than a Neapolitan pie.
- Some traditional versions have no cheese at all.
Traditional Toppings and Cheeses
A traditional Sicilian pizza usually carries tomato, herbs, onion and anchovies, with a strong cheese such as caciocavallo or toma.
Those strong cheeses are a big part of the answer to what is Sicilian pizza in terms of flavor. They give the pie a bold flavor that differs from the mild mozzarella found on many American pizzas. Because the base is thick, the sauce is sometimes placed over the toppings so it does not soak into the dough.
Knowing what is Sicilian pizza in its traditional form helps you read a menu. A pie with anchovies, caciocavallo and onion is closer to the original than one that only has mozzarella and sauce.
- Tomato sauce, such as a classic marinara sauce, often spooned on top
- Fresh herbs and sliced onion
- Anchovies, which are common in the traditional version
- Caciocavallo or toma, two strong Sicilian cheeses
Sicilian-American Pizza in the United States
In the US, Sicilian pizza usually means a square cheese pie with dough more than an inch thick, a crunchy base and an airy interior.
Sicilian immigrants brought the style over, and it is derived from sfincione. That history explains what is Sicilian pizza in America today. The style reached North America in an altered form, with a thicker crust and a rectangular shape.
The square shape and thick crust often lead people to call it deep-dish. The name describes a specific square pie, so check the menu description if you want a particular style. For another American regional style, New York style pizza is a thin, foldable slice that sits at the opposite end from this thick pie.
- Square shape, usually topped with cheese
- Dough more than an inch thick
- Crunchy bottom and an airy inside
- In coastal Massachusetts and New Hampshire, some people call it beach pizza
Sicilian vs. Neapolitan Pizza Compared
Sicilian pizza is usually rectangular, with more dough and sauce and less cheese than Neapolitan, which is traditionally round. Putting the two side by side shows what is Sicilian pizza in practice.
| Style | Shape | Dough and sauce | Cheese |
|---|---|---|---|
| Traditional Sicilian | Usually rectangular, sometimes round | More dough and more sauce | Less cheese, strong varieties |
| Sicilian-American | Square | Dough over an inch thick | Topped with cheese, usually plenty |
| Neapolitan | Round | Less dough and sauce than Sicilian | More cheese relative to sauce |
Choose a traditional Sicilian pie if you want a hearty, sauce-forward slice with a thick base. Pick a Neapolitan-style round pie if you prefer a shape that is easy to share and more cheese in each bite, and see the Neapolitan pizza recipe to bake that style at home. That contrast is the simplest answer to what is Sicilian pizza for anyone who has only eaten the round kind.
Sicilian Pizza Dough: Hydration and Cold Fermentation
One oven-brand recipe uses 1000 g of bread flour, 150 g of poolish and 650 g of water, about 65% hydration, then refrigerates the dough for 24 hours.
The full method is in Gozney’s Sicilian dough recipe, which also calls for 35 g of sea salt, 70 g of olive oil and 4 g of yeast. The dough is then divided into 380 g balls.
Recipes differ, but anyone asking what is Sicilian pizza at home will find the answer in the dough. A test kitchen version blends 319 g of all-purpose flour with 340 g of semolina and gives the dough a cold rise of at least 24 hours.
Because the base is the defining feature of this style, the dough deserves the most attention. Both recipes use a cold rest, so plan the dough at least a day ahead.
- Mix the flour, yeast, poolish and most of the water until a mass forms.
- Add the salt and olive oil, then the last of the water, and mix until smooth.
- Rest the dough, then refrigerate it for 24 hours.
- Divide into 380 g balls and cold-proof for 8 to 24 hours.
Oven Temperature and Bake Time
An oven-brand method preheats the stone to 600°F (315°C) and bakes in two 2-minute rounds with a turn in between, while a test kitchen recipe uses 450°F for 20 to 25 minutes.
| Method | Temperature | Bake time |
|---|---|---|
| Oven-brand stone method | 600°F (315°C) | 2 minutes, turn, then 2 more minutes |
| Test kitchen pan method | 500°F preheat, 450°F for the bake | 20 to 25 minutes, rotated halfway |
Home ovens and stones vary, and a stone needs proper cleaning between bakes, so use an oven thermometer and judge the base color rather than trusting the clock alone.
How to Make Sicilian Pizza at Home
To make Sicilian pizza at home, press cold-rested dough into an oiled rimmed pan, let it rise for about an hour, layer the toppings and bake until the base browns.
Making it yourself is the most direct way to learn what is Sicilian pizza, and the same dough makes it easy to repeat. If you have never baked pizza at home, a beginner guide to making pizza covers the basics first. The steps below follow a test kitchen Sicilian pizza recipe, which uses a blend of all-purpose flour and semolina.
- Grease a rimmed baking sheet, including the rim, with about ¼ cup of oil.
- Roll the dough to about 18 by 13 inches and set it in the pan.
- Cover and let it rise for about 1 hour.
- Layer provolone in an even layer, then spread tomato sauce with a ½-inch border.
- Sprinkle the panko and Parmigiano mix, add anchovies if you like, and finish with dried oregano.
- Bake at 450°F for 20 to 25 minutes, rotating halfway, until the bottom is evenly browned.
Once you know what is Sicilian pizza in its traditional form, you can adjust the toppings to suit your taste. Leave out the anchovies for a milder pie, or keep them for a stronger, saltier base that matches the classic version.
Frequently Asked Questions
Does Sicilian pizza always have cheese?
No. Some traditional versions have no cheese, so the tomato sauce, herbs and onion carry most of the flavor. Strong cheeses such as caciocavallo and toma appear in many of the classic recipes.
What is Sicilian pizza made of?
The core is a thick dough with tomato sauce, herbs, onion and anchovies, plus a strong cheese such as caciocavallo or toma. Some versions have no cheese, and American versions usually lean on mozzarella.
Why is the sauce sometimes placed on top of the toppings?
Placing the sauce over the toppings helps keep it from soaking into a thick dough base. It is a practical choice for a pie that has more dough than a Neapolitan one.
Is Sicilian pizza more like bread or pizza?
It is a pizza, but the base is much thicker than a Neapolitan one, so it eats more like a bread-based slice. The dough, the pan and the sauce placement all follow the rules of the Sicilian style rather than the thin, round style.
What is sfincione?
Sfincione is a common Sicilian variety from the province of Palermo. It is typically rectangular and uses tomato sauce, herbs, onion, anchovies and strong cheese. It is one of the clearest examples of what is Sicilian pizza at its roots.
Is Sicilian pizza the same as deep-dish?
Not exactly. The US Sicilian style is a square cheese pie with dough more than an inch thick and an airy interior. Deep-dish is a different style, and anyone asking what is Sicilian pizza in the US usually means the square pie, so check the menu description before you order.
Dough and bake numbers change with the flour, pan and oven you use, so start with one recipe and adjust it once you learn how your oven behaves. Keep short notes on each bake so the next one improves. Whether you are curious about what is Sicilian pizza in Sicily or in an American pizzeria, the same thick base is the common thread.