{"id":146019,"date":"2023-06-27T17:43:49","date_gmt":"2023-06-27T17:43:49","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&#038;p=146019"},"modified":"2025-08-21T08:53:43","modified_gmt":"2025-08-21T08:53:43","slug":"knead-to-know-sicilian-style-pizza","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/knead-to-know-sicilian-style-pizza\/146019\/","title":{"rendered":"Knead to Know: Sicilian Style Pizza"},"content":{"rendered":"<h1>Sicilian Pizza \u2013 the Sicilian Way<\/h1>\n<p class=\"p1\"><span class=\"s1\">Have you ever been to Sicily? The first time I visited Sicily, I knew nothing about the place outside of it being the island in the south being kicked by the boot of mainland Italy. This was before I had ever watched \u201cThe Godfather\u201d and was right at the beginning of my pizza career. I had no clue about the different styles of pizza \u2013 let alone the impact simple things could have on food culture.<\/span><\/p>\n<p class=\"p4\"><span class=\"s3\"><b>Sicily, to me, is one of the meccas of street food<\/b>, <\/span><span class=\"s2\">and Sicilian-style pizza as we know it today got its humble beginnings among the simple people. Nowadays, when you see Sicilian-style pizza on a menu, it generally means a thick-crust pizza made in a rectangular pan cut into square slices. Beyond that, the range and application of toppings varies just as much as any other pizza style. Like other styles, the line between bread and Sicilian \u201cpizza\u201d has blurred tremendously, with techniques associated with other pizza styles blended into it. That said, Sicilian pizza traces its inception back to sfincione.<\/span><\/p>\n<p class=\"p4\"><span class=\"s2\"><a href=\"https:\/\/pizzatoday.com\/topics\/dough-production-development\/the-rise-of-italian-pizza-in-teglia-is-upon-us\/\" target=\"_blank\" rel=\"noopener\">Sfincione<\/a>, meaning \u201csoft sponge,\u201d is one of the OG street foods found in Sicily\u2019s capital city, Palermo. It is topped with tomato sauce and a mixture of cacciocavallo cheese, breadcrumbs, anchovies, onions, olive oil, salt and oregano. Sfincione is easily found all over Palermo with different variations existing outside the capital city. Mozzarella did not find its way onto Sicilian-style pizza until it left the homeland. Mozzarella is not a cheese traditionally associated with Sicily since cows and water buffalo are not generally found on the island. Instead, sheep\u2019s milk and goat\u2019s milk cheeses are more common. It is hard for me to call sfincione \u201cpizza,\u201d in that it is something unique unto itself. Just how focaccia is focaccia no matter what\u2019s on top, sfincione is in its own category with Sicilian-style pizza evolving from it.<\/span><\/p>\n<p class=\"p4\"><span class=\"s3\"><b>When I first started thinking about Sicilian-style pizza <\/b><\/span><span class=\"s2\">and how to define it, I knew I would have to go to two masters of the style. Their names have become synonymous with Sicilian-style pizza, and their versions of this pan style wows everyone when they try it. Chris Decker and John Arena have developed a five-day fermented Sicilian that incorporates freezing to help additional moisture evaporate out of the dough, adding to the crispy final texture. When speaking with both Chris and John, they described their Sicilian pizza as \u201clooking like a brick but feels like a feather.\u201d Sicilian pizza typically is one of the thickest of the pan styles. It normally has a crispy bottom, is \u00be to a full inch in thickness and has a moderately open crumb structure. It can be confusing to talk about the interior crumb because the trend right now is big, open structure. Sicilians tend to have a more closed structure with many smaller bubbles as opposed to large, sporadic bubbles as in Roman-style pizza and even some versions of focaccia.<\/span><\/p>\n<p class=\"p4\"><span class=\"s2\">Sicilians land between focaccia and the <a href=\"https:\/\/pizzatoday.com\/topics\/dough-production-development\/the-rise-of-italian-pizza-in-teglia-is-upon-us\/\" target=\"_blank\" rel=\"noopener\">Roman pan style<\/a> in that <a href=\"https:\/\/pizzatoday.com\/topics\/dough-production-development\/knead-to-know-the-art-of-focaccia\/\" target=\"_blank\" rel=\"noopener\">focaccia<\/a> is very closely related to the Sicilian in its original form. Roman techniques and flours have begun to creep into the Sicilian style, turning it into a sort of hybrid. Roman can take upwards of three days and have a high hydration leading to a very thin, crispy crust with a very large and airy open crumb structure. Since a lot of toppings are put on after the cooking process in Roman pans, it makes sense to have a large, open crumb structure. The Sicilian style is meant to carry a heavier, wetter ingredient load, so having a spongier texture that can hold everything without deflating it is ideal. Using long and controlled fermentation times \u2013 as Chris and John do \u2013 give the Sicilian a lightness to the interior.<\/span><\/p>\n<p class=\"p4\"><span class=\"s2\">Hydrations into the 70s and above are more common with Roman styles and breads, although they can be found with some Sicilians. When it comes to higher hydrations, cook temps and whether doughs are topped and baked from raw \u2013 or par-baked then topped and cooked \u2013 lends to very different finished products. The debate over par bakes or cooked form raw extends into Sicilians. For those looking for a slight crisp and a very soft interior, cooking from raw will give you that texture \u2013 albeit a longer cook time. Par baking is going to give you a soft interior, but the double bake is going to cook out more of the moisture, giving you a firmer outer crust. If you are making a New York-style dough that is cooked in a 500-550 F oven, the same dough can be used for a Sicilian.<\/span><\/p>\n<p class=\"p4\"><span class=\"s3\"><b>Incorporating Sicilians into an operation is fairly easy<\/b><\/span><span class=\"s2\">, although time is going to be your biggest factor. Sicilians require a rising period after they\u2019ve been pushed into the pan \u2013 and then a second period if they require an additional stretch to get the dough into the corners. This double-rise process as well as large quantities can take hours. Adding this into an operation could mean the addition of new equipment like a proofing cabinet and pans as well as an extra prep person on payroll. Although it may sound like a lot of work, Sicilians are one of the best pizzas for takeaway and delivery as they reheat impeccably and don\u2019t become soggy as quickly as thinner pizzas. Sicilians also are a great catering style, as they can be par-baked in advance and transported to a site without worrying about your dough overproofing or having been mishandled.<\/span><\/p>\n<p class=\"p4\"><span class=\"s2\">The Sicilian style is one with a deep-rooted history but one that has evolved many times since its beginnings in the United States. I imagine it will continue to evolve as trends change, but the origins of the style make it worth traveling to Sicily.<\/span><\/p>\n<p><strong>LAURA MEYER<\/strong> is owner of <a href=\"https:\/\/www.pizzeriadalaura.com\/\" target=\"_blank\" rel=\"noopener\">Pizzeria da Laura<\/a> in Berkeley, California.<\/p>\n<p>&gt;&gt; Explore\u00a0<strong><a href=\"https:\/\/pizzatoday.com\/topics\/dough-production-development\/dough-recipes-for-top-trending-pizza-styles\/\" target=\"_blank\" rel=\"noopener\" data-feathr-click-track=\"true\" data-feathr-link-aids=\"563b839d161d7292b01e2bd6\">Pizza Dough Recipes for Top Trending Pizza Styles<\/a><\/strong>\u00a0including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. &lt;&lt;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sicilian Pizza \u2013 the Sicilian Way Have you ever been to Sicily? The first time I visited Sicily, I knew nothing about the place outside of it being the island in the south being kicked by the boot of mainland Italy. This was before I had ever watched \u201cThe Godfather\u201d and was right at the [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":145976,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[2505,2506,224,2130,2504],"topic":[3247],"class_list":["post-146019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-italian-pan-pizza","tag-knead-to-know","tag-pizza-dough","tag-sicilian-pizza","tag-sicilian-style-pizza","topic-dough"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Knead to Know: Sicilian Style Pizza - Pizza Today<\/title>\n<meta name=\"description\" content=\"Pizza dough expert Laura Meyer details Sicilian-style pizza and what you need to know about the unique Italian pan pizza style.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/news\/knead-to-know-sicilian-style-pizza\/146019\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Knead to Know: Sicilian Style Pizza\" \/>\n<meta property=\"og:description\" content=\"Pizza dough expert Laura Meyer details Sicilian-style pizza and what you need to know about the unique Italian pan pizza style.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzatoday.com\/news\/knead-to-know-sicilian-style-pizza\/146019\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaToday\" \/>\n<meta property=\"article:published_time\" content=\"2023-06-27T17:43:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-21T08:53:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2023\/06\/July_web_0009_K2K.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Denise Greer\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:site\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Denise Greer\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-sicilian-style-pizza\/146019\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-sicilian-style-pizza\/146019\/\"},\"author\":{\"name\":\"Denise Greer\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b\"},\"headline\":\"Knead to Know: Sicilian Style Pizza\",\"datePublished\":\"2023-06-27T17:43:49+00:00\",\"dateModified\":\"2025-08-21T08:53:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-sicilian-style-pizza\/146019\/\"},\"wordCount\":1015,\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-sicilian-style-pizza\/146019\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2023\/06\/July_web_0009_K2K.jpg\",\"keywords\":[\"Italian pan pizza\",\"knead to know\",\"pizza dough\",\"Sicilian pizza\",\"Sicilian style pizza\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\",\"copyrightYear\":\"2023\",\"copyrightHolder\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-sicilian-style-pizza\/146019\/\",\"url\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-sicilian-style-pizza\/146019\/\",\"name\":\"Knead to Know: Sicilian Style Pizza - 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