Authentic Sicilian Style Pizza Recipe: A Slice of Tradition from the Island
When I think about pizza that truly feels like home, my heart always goes to Sicilian style pizza. Unlike the sleek, thin Neapolitan crust or the classic round Roman pizza, Sicilian pizza is unapologetically bold. It’s thick. It’s airy. It’s baked in a pan. It has this golden, crunchy crust that comes from being kissed by olive oil, and every bite bursts with rustic Italian flavor.
This is not fast food. It’s not something you whip up in ten minutes. A real Sicilian style pizza recipe takes patience, care, and love — just like the Italian grandmothers who perfected it over generations. But let me tell you, once you sink your teeth into that pillowy crust topped with rich tomato sauce, melty cheese, and maybe a few anchovies or olives, you’ll know it was worth every second.
What Makes Sicilian Style Pizza Special?
Sicilian pizza, known as sfincione in Sicily, is famous for its thick, rectangular crust that’s soft on the inside yet crisp on the bottom. Traditionally, it’s topped with tomato sauce, onions, herbs, anchovies, and a sprinkle of breadcrumbs for texture. The version that made its way to the United States (especially New York) often leans heavier on mozzarella and skips the anchovies.
The magic of this pizza lies in its dough. Long fermentation creates a light, airy crumb, while olive oil ensures the crust stays crisp and golden as it bakes. If you love focaccia, imagine it dressed up as pizza — that’s Sicilian.
Ingredients You’ll Need
Here’s the base recipe I use after years of experimenting. It’s authentic, flavorful, and perfectly balanced.
| Ingredient | Measurement |
|---|---|
| Bread flour | 500 g (about 4 cups) |
| Warm water | 350 ml (1 ½ cups) |
| Active dry yeast | 2 tsp |
| Sugar | 1 tsp |
| Salt | 2 tsp |
| Olive oil | 4 tbsp (plus extra) |
| Canned San Marzano tomatoes | 1 can (400 g / 14 oz) |
| Onion (finely sliced) | 1 medium |
| Garlic (chopped) | 2 cloves |
| Dried oregano | 1 tsp |
| Anchovy fillets (optional) | 4–5 |
| Fresh mozzarella (sliced) | 200 g (7 oz) |
| Grated pecorino or parmesan | 50 g (2 oz) |
| Breadcrumbs (lightly toasted) | ½ cup |
| Fresh basil leaves | A handful |
| Black olives (optional) | A few |
Step-by-Step Instructions
Let’s walk through this together, the same way I would if you were cooking beside me in my kitchen.
Step 1: Make the Dough
- In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
- Add flour, salt, and 2 tbsp olive oil. Mix until a dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for 2 hours (or overnight in the fridge for better flavor).
Step 2: Prepare the Sauce
- Heat 2 tbsp olive oil in a pan. Add sliced onion and cook slowly until soft and golden.
- Add garlic, oregano, and anchovies (if using). Cook for 2 minutes until fragrant.
- Add canned tomatoes, crush with a spoon, and simmer for 20–25 minutes until thick.
- Season with salt and pepper.
Step 3: Shape the Dough
- Generously oil a rectangular baking pan.
- Press the risen dough into the pan, stretching it gently to the edges. Don’t rush — let it rest if it resists.
- Cover and let it rise again for 30 minutes.
Step 4: Assemble the Pizza
- Spread the tomato sauce evenly over the dough.
- Add mozzarella slices and sprinkle with pecorino.
- Scatter breadcrumbs on top for crunch.
- Add olives or basil if desired.
Step 5: Bake
- Preheat your oven to 230°C (450°F).
- Bake for 20–25 minutes until the crust is golden and the cheese bubbling.
- Let cool slightly before slicing into squares.
Tips & Tricks for Perfect Sicilian Style Pizza
- Don’t skip the second rise. It gives the crust its signature light, airy texture.
- Use good olive oil. It flavors the dough and crisps the crust.
- Breadcrumbs are tradition. They soak up excess oil and add a rustic crunch.
- Try cold fermentation. Letting the dough rest in the fridge overnight deepens the flavor.
- Rectangular pan = authentic. Sicilian pizza is always baked in a pan, never directly on a stone.
- Experiment with toppings. Onions, anchovies, olives, or even sausage — all work beautifully.
FAQs About Sicilian Style Pizza Recipe
1. What’s the difference between Sicilian and Detroit-style pizza?
Both are baked in pans with thick crusts, but Sicilian pizza has olive oil-rich dough and often uses tomato-forward toppings, while Detroit pizza is heavier on cheese and has caramelized edges.
2. Can I make the dough in advance?
Yes! Store it in the fridge up to 48 hours. The flavor actually improves.
3. Do I need special flour?
Bread flour works best for structure and chew, but all-purpose flour works if that’s what you have.
4. Can I freeze leftovers?
Absolutely. Wrap slices tightly and reheat in the oven to keep the crust crisp.
5. Is Sicilian pizza always rectangular?
Traditionally, yes. That pan-baked shape is part of its charm.
Final Thoughts
This Sicilian style pizza recipe isn’t just about feeding yourself. It’s about connecting with a tradition that has been passed down for centuries. Each golden square is a bite of history — the rustic bread, the simple tomato sauce, the bold touches of anchovy or pecorino. It’s comfort food, Italian style.
When I make this pizza, I imagine the busy streets of Palermo, where bakeries pull steaming pans of sfincione from their ovens, the air rich with tomato, onion, and oregano. And now, with just a few simple ingredients and a little patience, you can bring that same flavor into your own kitchen.
So go ahead — roll up your sleeves, drizzle the olive oil, and bake yourself a slice of Sicilian tradition. I promise, this pizza will win over everyone who takes a bite. Buon appetito!
See Also: Seafood Pizza Recipe | Authentic Italian Coastal Flavor
