This Sicilian Pizza Recipe will help you make the best Sicilian style pan pizza with the least effort and minimal ingredients.This sheet pan pizza has a thick crust with light and airy crumb.
The sfincione or Sicilian style pizza, eventually reached North America in a slightly altered form, with thicker crust and a rectangular shape.
Sfincione is an Italian word which means “thick sponge”.The reason for its name is the crust on thispizza, which features a spongy bread base.
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Traditionally Sfincione is not made with mozzarella, it’s made with caciocavallo cheese which is mixed into the sauce or sometimes sprinkled on the pizza base before the tomato sauce.
Authentic Sfincione has a unique flavor as it is topped with anchovies and above all the toppings they cover it with a mix of breadcrumbs.
Some freshly grated mozzarella cheese and optionally we can add some chopped olives or jalapeño .I have also used some pepparoni to top the pizza dough.
Sheet Pan Sicilian Pizza
In this One pan Pizza Recipe, we are going to make this Sicilian Pizza in a very easy method with a no knead pizza dough in a sheet pan.
Here I used the rear end of a wooden spoon to mix them all together.It makes the process much easier and less messy.
We can keep this Siciliana pizza dough for up to 6 hours at room temperature or up to 4 days in fridge.
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The size of the pan I have used is 15 x 10 inch. We can use sheet pan with slight variation in size as well, to make this pizza in a pan.
At this point, leave the dough to rest for 10-12 minutes and then continue to shape and try to fill it into the entire rectangular pizza pan.
After the final rising, make some dimples all over the Sicilian pizza dough just like how we do while making a focaccia.
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And then top the big Sicilian Pizza with pizza sauce, cheese and anything that you will love to top.I used some olives, jalapeño and pepperoni to top my sheet pan pizza.
While experimenting this Sicilian style pizza recipe, I tried using a kind of cheese which has labelled “modified with vegetable oil” and it didn’t turned out well.
The taste of our homemade pizza largely depend on how well the crust of our pizza turned out and the kind of cheese that we use to make our pan pizza.
Sicilian Pizza Dough
Here, I have used homemade pizza sauce in which I have used sautéed chopped garlic for flavor and some chilli flakes to add some heat and some dried Italian herbs to get that authentic pizza sauce flavor.
Preheat your oven to its highest temperature setting or upto 500 F. The high heat will help make a crunchier and more flavorful pan pizza crust.
Make sure your oven is really hot and reached 500 F before you place the pizza pan into the oven. If you have a baking stone or steel, place it in the lower rack of your oven.
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If the top get baked too fast, it means the position that we placed is closer to the top heating coils and we need to bake it in a lower rack next time.
When I used thin cookie sheet for baking (aluminum), I noticed the pan pizza turned out more crispy and good.In that case it got baked in 18 minutes of baking.
We can make this no knead pizza dough ahead of time.After the first proofing, we can keep this pizza dough covered in the bowl in to the refrigerator.
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The pizza dough will stay fresh for up to 5 days in the refrigerator.For best results, use the pizza dough in four days.
And when you want to make a homemade pizza, just take the pizza dough out of the refrigerator and leave it on the counter and let the dough come to room temperature before proceeding.
When the dough come to room temperature, just “stretch and fold” the dough from four sides and then transfer it into the well greased baking tray and then let it rise in a warm environment for 1 hour (Final rising).
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After one hour of rising, make dimples on top of the pizza dough.Top it with pizza sauce and with your favorite ingredients.
This no knead pizza dough improves its gluten strength as it sits and ferment in the cold environment resulting in creating a more improved homemade pizza with big open crumb and taste resembling a sourdough pizza crust.
Sheet pizzas are larger in size than regular round homemade pizzas.This Big Sicilian Pizza can be divided into 9 medium sized Sicilian slice.
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I don't think the title of your article matches the content lol. Just kidding, mainly because I had some doubts after reading the article.The New York Sicilian pizza with its thick, springy crust covered in tomatoes, mozzarella, and oregano, is iconic in every sense of the word. Found in nearly every pizzeria in the New York metro area, this pizza packs a flavorful punch and is adored by millions. Our step-by-step instructions show you exactly how to achieve a pizzeria quality Sicilian pie in your home oven.
Sfincione is made with a few key ingredients that are not found on a NY Sicilian: breadcrumbs, anchovies, caciocavallo cheese, and an onion-based sauce.
A New York Sicilian is known for its thick airy texture and crisp bottom. It is often parbaked in a rectangular pan, then topped with a simple sauce of uncooked tomatoes and salt, block mozzarella cheese, Sicilian oregano, and Pecorino Romano.
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This is the type of pizza you'd get if you walked into any New York area pizzeria and ordered a slice of Sicilian.
Note: Mass measurements will always be more accurate than volume measurements. For doughs and bread, this is a good thing because it provides absolute consistency. I only use mass measurements for baking/dough recipes and always stick to standard cups, tablespoons, etc. when cooking. But, I also provide the volume (standard U.S. customary) measurements here and in the recipe card below.
Note 2: Baker's percentages will allow you to scale the dough amount up or down depending on how much you need. To use baker's percentages you simply divide the amount of flour in a recipe by 100 and then multiply that number by the percentages listed right below.
Sicilian Pizza Recipe For Crispy Sheet Pan Pizza (how To Make Pan Pizza)
Many pizza shops use heavy black steel pans for their Sicilian pies. Pizzerias utilize a deck oven which browns the bottom of the pizza quicker.
Most homes aren't equipped to replicate this, however, a pizza steel that's as large as your pan might be able to simulate the process.
But without a large pizza steel, I would not recommend using a heavy black steel or cast iron pan as it will not allow the bottom of the pizza to brown enough.
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I recommend using an aluminum pan since it's thinner and allows the bottom of the pizza to crisp when placed on the lowest level of the oven. Be sure you watch to prevent the bottom from burning.
A dark aluminum pan like the one pictured above works incredibly well. It's a LloydPans 14 x 14 Sicilian pizza pan. It is deep enough for this type of pizza and also works well for focaccia.
You can also use a standard aluminum sheet pan with great results but you might want to increase the dough ball to about 40 ounces versus the 30-ounce used in this recipe. A 30-ounce dough ball will yield a thinner pie that will cook in less time - approximately 5 minutes.
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Note: Don't ever slice your pizza while it's in the aluminum pan as it can be easily damaged. Instead, move the pizza to the wire rack first, then to a cutting board. Once sliced, you can transfer it back to the pan.
This New York Sicilian pizza recipe has not been tested in a convection oven, so if that is the type of oven you have, you'll likely need to adjust the cooking time, oven temperature levels, and pan placement.
As mentioned above in the steps, it's important to check the bottom of the pizza after 12 minutes of cooking. If the bottom is very blond, finish cooking it on the bottom rack for the remaining 12-13 minutes of cooking time.
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If you're having problems with browning, you will have to cook at a higher temperature on your next attempt. Probably towards 450f.
Inevitably, the temperature of all ovens fluctuates. Your oven is not my oven, or your nonna's oven. You will most likely need to play around with the placement and temperatures a bit.
Just keep in mind that making a New York Sicilian pie is an interactive process and requires some love, attention, and finesse! But I'm confident that with these instructions you'll be able to make a pizza that looks just like mine (maybe even better!).
Thick Crust Sicilian Pizza
While stand mixers can certainly be handy, I prefer to show the process here and on YouTube without any special equipment so it's accessible to the masses. For that reason, these instructions are for hand mixing.
This type of pizza differs from other New York-style pizzas in that it requires par-baking. That is baking the dough with very little sauce prior to adding the cheese and
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