Sicilian Pan Pizza: Thick, Square, And Delicious

Sicilian pan pizza is a style of pizza that originated in Sicily and was later adapted by Sicilian immigrants in the United States. It is characterised by its thick, soft, and focaccia-like crust, which is achieved by forming the dough in a sheet pan. The dough is typically made with flour, salt, sugar, olive oil, yeast, and water, and the pizza is baked until it forms a golden brown crust. The Sicilian pan pizza is similar to Detroit-style pizza but is less fussy in its assembly and does not require an overnight proofing of the dough.

Sicilian pizza is baked in a sheet pan

The process of making Sicilian pizza starts by mixing the dough with flour, salt, sugar, olive oil, yeast, and water. The dough is then covered and left to rise, after which it is formed into the sheet pan. The pan is brushed with olive oil, and the dough is pushed and pulled to fit the pan. The toppings are then added, starting with a mixture of garlic and olive oil, followed by crushed tomatoes, cheese, and any other desired toppings. The pizza is then baked in the oven until it is golden brown and cooked through.

Sicilian pizza can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 2 months. To reheat, the pizza is placed back in the oven at 350 degrees Fahrenheit until the cheese is melted. The baking time will vary depending on whether the pizza is refrigerated or frozen.

Sicilian pizza is similar to focaccia

The dough for both Sicilian pizza and focaccia is often thick and bready in texture. Sicilian pizza dough is formed into a sheet pan and baked directly in that pan, resulting in a thick and soft crust. Similarly, focaccia dough is typically shaped into a flat, rectangular pan, creating a thick and airy crust.

The preparation methods for Sicilian pizza and focaccia also share some similarities. Both involve a long fermentation period, with the dough being left to rise in the fridge for up to a few days. Additionally, a technique called "parbaking" is often used for both, where the crust is partially baked before adding the toppings to prevent the dough from becoming soggy.

In terms of toppings, Sicilian pizza and focaccia can both be quite versatile. Traditional Sicilian pizza is often topped with onions, anchovies, tomatoes, herbs, and strong cheeses such as caciocavallo and toma. Focaccia, on the other hand, typically includes ingredients like extra-virgin olive oil, oregano, and various types of cheese and vegetables.

While there are some differences between the two, such as the specific types of toppings and the shape of the pan used, the similarities between Sicilian pizza and focaccia are undeniable. Both are beloved Italian dishes that have gained popularity worldwide, offering a delicious combination of crust, toppings, and flavourful ingredients.

Sicilian pizza is an American invention

Sicilian pizza, or sfincione, originated in Sicily, Italy, in the 19th century. However, what is known as "Sicilian pizza" in the United States is a slightly different version of the original Sicilian pizza. The Sicilian pizza that is popular in the US is a result of Sicilian immigrants adapting the original recipe to suit the constraints of their new home.

The original Sicilian pizza, or sfincione, is thick-crusted, rectangular, similar to focaccia, and is often topped with onions, anchovies, tomatoes, herbs, and strong cheese. It is typically baked in a square tray and does not include mozzarella cheese.

Sicilian-style pizza in the US, on the other hand, is usually square and thick-crusted, but it can also be round. It is typically topped with tomato sauce and mozzarella cheese, and sometimes the sauce is added on top of the cheese. This version of Sicilian pizza was likely adapted due to the unavailability of wood-burning ovens in the homes of Sicilian immigrants in the US, particularly in New York.

The process of making Sicilian pizza in the US involves forming the dough directly in a sheet pan and then adding sauce, cheese, and toppings before baking it to form a golden brown crust. This style of pizza is similar to other American pan pizzas, such as the Detroit-style pizza, which was influenced by Sicilian pizza.

Thus, while the original Sicilian pizza originated in Sicily, Italy, the Sicilian pizza that is popular in the United States is an adaptation that can be considered an American invention, influenced by the cultural and culinary traditions of Sicilian immigrants.

Sicilian pizza is baked twice

The Sicilian pizza dough is high hydration, which means there is a high ratio of water to flour. This gives the dough a soft and sticky texture. The dough is also left to rise in the fridge for at least 18 hours, and up to three days, which contributes to its soft and airy texture.

The parbake method was popularised by Peter Reinhart in his book 'Perfect Pan Pizza'. Reinhart's method involves dimpling the dough through the middle, but not at the perimeter, before the parbake. This allows the focaccia base to bake mostly evenly, making it easier to spread toppings evenly over the top.

The Sicilian pizza is then baked a second time, with toppings, for around 10-12 minutes. This second bake allows the cheese to melt and toppings to cook without overcooking.

Sicilian pizza is best made with a high-hydration, focaccia-like dough

The dough's high hydration level, typically between 65-70% but feel free to go higher, is what gives the Sicilian pizza its distinctive soft and airy texture. This is because the high hydration softens the gluten strands in the dough, resulting in a softer crust with larger air pockets.

To make this focaccia-like dough, you'll need flour, water, yeast, and salt as your base ingredients. However, to achieve the perfect dough, you'll want to make a few adjustments and add a couple of extra ingredients.

Firstly, use high-quality bread flour or Italian pizza flour for the best results. The ideal flour also depends on how long you want to ferment the dough; longer fermentation times will give more flavour. You can even cold ferment the dough in the fridge.

Always use clean, room-temperature water to ensure the yeast works effectively. You can use active dry yeast, instant yeast, or fresh yeast, adjusting the amount depending on the type.

Salt is important as it slows down the yeast and enhances the flavour. As for oil, extra virgin olive oil is a great choice as it helps the crust bake faster and gives it a crispier texture.

Finally, adding a little sugar to the dough will help the crust brown faster and give it a slight sweetness.

Now, onto the technique! Start by mixing the ingredients and making the dough. Let the dough rest for about 30 minutes to allow the gluten to develop, and then knead it into a smooth, springy dough ball. This can be done by hand or with a stand mixer.

Next, let the dough rise. You can do this at room temperature for 4-6 hours or cold ferment it in the fridge overnight for extra flavour.

When the dough has risen, it's time to stretch and shape it. Place it directly on a baking sheet or parchment paper and use your fingertips to press and stretch it outwards from the middle, leaving an edge around the pizza to create a raised crust.

Now, you're ready to add your toppings! A good tomato sauce and fresh mozzarella cheese is a great classic combination, but feel free to get creative and add your favourite toppings.

Finally, bake the pizza at a lower temperature, around 400°F (205°C), for about 30 minutes, or until the crust is crispy and slightly browned.

And that's it! You've created a delicious Sicilian pizza with a high-hydration, focaccia-like dough that's sure to impress.

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