The secret to making excellent Sicilian-style pizza at home? It’s all about the parbake. Parbaking allows the focaccia-like crust to stabilize and ensures the toppings do not overcook. If you can make focaccia —
Ever since posting this Detroit-style pizza recipe last summer, I’ve longed to make a really good Sicilian-style pizza. If you are unfamiliar, Sicilian-style pizza is similar to Detroit-style with its focaccia-like crust, but it’s baked on a sheet pan.
It’s also not quite as fussy as Detroit-style, its assembly not governed by quite so many rules. To refresh, with Detroit-style pizza, cheese goes on the dough first, it’s spread all the way to the edges in order to create a frico crust, the dough is proofed overnight with the cheese embedded into it, the sauce is distributed in three racing stripes, it’s baked in a rectangular blue steel pan.
Sicilian Pizza With Pepperoni And Spicy Tomato Sauce Recipe
With Sicilian-style pizza, the criteria to classify it as such is simpler: focaccia crust, topped like a pizza, baked on a sheet pan.
And so I started my experiments by simply topping my favorite focaccia dough recipe with sauce and cheese and baking the ensemble at high heat on a standard sheet pan. Much to my disappointment the high-hydration crust couldn’t handle the weight of the toppings. The slices, as a result, slumped under the sauce and cheese, and they tasted soggy and doughy.
From there, I experimented with dough recipes from other sources, and while the bottom crust of the pizza indeed better withstood the heft of the toppings, I didn’t like the texture, which lacked any resemblance to a light, airy focaccia. And the cheese, as with my previous experiments, was similarly overcooked.
Sicilian Pizza Dough
“The Sicilian-style pizza is the only one in this book whose crust is partially baked in advance. Once the crust is baked, it becomes very stable and won’t buckle under the weight of sauce and toppings.”
, I thought, though I wasn’t completely optimistic because I had attempted a parbake at some point (for a different experiment), and I didn’t get great results: my dough had puffed way up, doming in the center, making it difficult to spread sauce and toppings over the surface.
But I read on and found a detail that gave me real hope. Just before parbaking his dough, Peter dimples one more time “through the middle — but not at the perimeter — of the pizza.”
Sicilian Style Pizza Recipe (step By Step)
And Friends! Guess what? It worked! By dimpling only throughout the center of the dough, the focaccia base baked mostly evenly, making it easy to spread toppings and cheese over the top. And the finished crust, even under the weight of sauce, cheese, and a heap of sautéed vegetables and pepperoni, baked up light and airy, just like focaccia.
I am so excited about this recipe. The parbake is game-changing! You can do it up to 24 hours in advance, which is convenient for meal prepping. If you have made this overnight, refrigerator focaccia recipe, this Sicilian-style pizza will be a total breeze. And if you’d prefer to make a sourdough base, use this sourdough focaccia recipe through step 5.
Read on to learn more about Sicilian-style pizza and the keys to having success with it as well as for various topping inspiration and step-by-step instructions.
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With their focaccia-like foundation but the toppings will vary as much as they would in any slice shop. According to Peter Reinhart’s
Before researching Sicilian-style pizza, I thought the category was synonymous with “Grandma” pie. I have since learned, there’s a (fuzzy) distinction. For some, a grandma pie is one that is baked once, whereas a Sicilian-style pizza is baked twice: once without any toppings (or partially topped) and then again with more toppings. For others, it’s the opposite. And for others still, it’s the height of the slice and the length of the fermentation that matter.
Making great Sicilian-style pizza is a real balancing act. As noted above, the parbake was the piece of the puzzle that allowed everything to work for me, giving the unencumbered high-hydration dough time to stabilize while ensuring the toppings that would eventually blanket it did not overcook. But there are a few more keys to making good Sicilian pizza every time. In sum:
Sicilian Pizza Dough Recipe
With Sicilian-style pizza as with Detroit-style, you can use a heavier hand than you would with a more Neapolitan-style pizza. For each Sicilian-style pizza I make, this is what I like:
Note: Some Sicilian-style pizza recipes call for the “upside-down” assembly method where the cheese goes on before the sauce. This technique helps prevent the dough from getting soggy because the cheese acts as a barrier between the dough and sauce. I don’t find this to be necessary when a parbake is employed, but it’s something to keep in mind for your own experiments.
If you’re up for it, it’s best to grate whatever cheese you are using yourself as opposed to buying pre-grated cheese. That said, grating cheese is a serious tricep workout, and if you’re not up for it, there are some good grated cheeses out there. As noted above, I love Trader Joe’s Quattro Formaggi — it’s so flavorful and it melts nicely. I also recently discovered this larger-shred Tillamook Mozzarella, and I really like how it tastes and melts as well. Hannaford’s sells it.
Basic Square Pan Pizza Dough Recipe (sicilian Style Dough)
Gather your ingredients: 4 cups (512 g) all-purpose or bread flour, 2 teaspoons (12 g) salt, 2 teaspoons (8 g) instant yeast (SAF is my preference), 2 cups lukewarm (454 g) water:
Then cover the bowl (with a lid or plastic wrap or something to make it airtight). Stick the bowl in the fridge immediately; leave it there to rise for 18 hours or longer—two to three days will give you an even lighter crust.
… deflate the dough. Using oiled hands grab a portion of the dough and stretch it up and toward the center. Turn the bowl slightly and repeat until you have created a rough ball.
Sicilian Pizza (sfincione) Recipe: How To Make It
Prepare your pan for baking with both butter and olive oil. I’m using this 12″ x 18″ Winco Sicilian Pizza Pan. (See recipe notes if you would like to use the Lloyd Sicilian-Style Pizza Pan (slightly smaller than the Winco pan) or the Lloyd Detroit-Style Pizza Pan.)
Dimple and stretch the dough to fit the pan. As soon as the dough resists, stop and let it rest for another 30 minutes.
Then stretch it again to fit the pan. At this point, the dough can hang out in the pan for several hours. Cover it with plastic wrap to ensure the dough does not dry out if you plan on doing so. Dimple one last time throughout the center of the dough before transferring it to the oven to parbake it.
Pan Fried Sicilian Pizza Recipe
Transfer to the oven for another 10 minutes. Remove from oven and let rest in the pan for another 5 minutes before transferring the pizza to a board to rest.
The base of this recipe is this overnight, refrigerator focaccia dough. If would like to make a sourdough version, follow the recipe for this simple sourdough focaccia bread recipe through step 5; then proceed with the recipe. Sheet Pan Sicilian style pizza recipe is homemade in a sheet pan to help feed the whole family! It’s delicious made up of homemade dough, cheeses, and toppings and it’s incredibly easy to make.
My Sicilian grandmother made sheet pan Sicilian pizza fairly often. She was a great baker and it treated every time we got to eat her pizza. She would cut it every time with scissors, which I always thought was so funny.
Sheet Pan Pizza Recipe
Sicilian style pizza is a large pizza being stuffed into a sheet pan and can feed quite a few people. With the gigantic family we have (my dad has 40 first cousins), it’s a no brainer to make this.
If you’re reading this and wondering what on earth is Sicilian pizza, don’t worry I’m about 99% positive you’ve eaten it before. It’s not some magical crust with some weird sauce and random cheese being used. No, it’s much simpler than that actually.
It’s simply “sheet pan pizza.” Sicilian Pizza is forming your homemade pizza dough to a large sheet pan and then loading it up with toppings. I’ve seen thin crust, I’ve seen thick crust and have eaten and enjoyed both.
Easy Sicilian Sheet Pan Pizza Recipe
My grandmother’s style was much thinner, but I, however, love the homemade thick style better. There’s just more meat to it and when you make homemade pizza dough, wow is it absolutely delicious! Once your dough has risen you simply push it, pull it, smash it, to form it to the sheet pan, hence sheet pan Sicilian pizza. There is no limit or creativity on toppings, so once the dough has been formed, the rest is up to you.
The main difference of this recipe is in the forming of the dough. A traditional pizza dough would be formed and rolled out into a circle and then baked on a hot stone. Sicilian pizza is where the dough is formed into a sheet pan and baked directly in that pan.
Sicilian style sheet pan pizza is very similar to cioppino or chicken parmigiana. There was sort of a
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