sicilian pizza

A Sicilian pizza that's as close as you're going to get to the famous one at Prince Street Pizza in New York City.

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

For the Dough (see note):

bread flour (500 grams; about 3 1/2 cups)

salt (14 grams; about 1 tablespoon)

yeast (6 grams; about 1 1/2 teaspoons)

extra-virgin olive oil

For the Sauce:

(30 milliliters) extra-virgin olive oil

(about 4 grams) dried oregano

(about 3 grams) dried red pepper flakes,

(28-ounce; 800 grams) can whole peeled tomatoes

(about 4 grams) sugar

Kosher salt

To Assemble and Bake:

(450 grams) sliced deli-style mozzarella cheese

(325 grams) natural-casing pepperoni, cut into 1/8-inch slices (see note)

(115 grams) ground Pecorino Romano cheese

To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

This classic Sicilian style pizza recipe is homemade in a sheet pan to help feed the whole family!  It’s delicious and super easy to do.

Sheet Pan Sicilian Pizza Recipe

all-purpose flour

sea salt

sugar

extra virgin olive oil

yeast

garlic olive oil

tomatoes

mozzarella

bacon

sausage

tomato

mushrooms

½ peeled and thinly sliced green pepper

¼ cup of grated parmesan cheese

basil leaves

sea salt and fresh cracked pepper

Dough: Preheat the oven to 500°.

Add all of the ingredients to a standing mixer with the hook attachment or to a clean surface.  Mix until combined and knead in a mixer on low speed for 2 to 3 minutes or by hand for 5 to 6 minutes.

Cover with a towel and let double in size, about 90 minutes.

Next, drizzle some olive oil onto your sheet pan that you will be cooking in, I used a 12”x18”x2” sheet pan.  If you have smaller sheet pans, then divide the dough and make 2 pizzas or reserve the remaining dough in the freezer.

Form the pizza dough to the sheet pan so that it is completely covered.

Next, evenly spread on the garlic and olive mixture all over the pizza making sure to leave a 1” crust around the outside.

Evenly spread on the crushed tomatoes also leaving a 1” edge around the outside and then layer on as followed: shredded mozzarella, sliced mozzarella, bacon, pepperoni, sausage, tomatoes, mushrooms, green peppers, parmesan cheese, basil leaves, salt, and pepper.

Cook the pizza for 12 to 14 minutes at 500° or until browned and cooked throughout.

Slice and serve!

https://www.youtube.com/watch?v=0UHaTI4h1Nw

I have such wonderful memories of my Sicilian grandmother making sheet pan pizza, or as you may call it, Sicilian pizza.  My grandma was a really good baker and I always remember eating all of her cookies, spaghetti and of course Sicilian pizza.  

My grandma cut the sheet pan pizza every time with scissors, which I always thought was so funny.  I’m guessing she liked making sheet pan Sicilian style pizza because well it’s the size of a sheet pan, which is huge, and can feed a whole gang of people.  With the gigantic family we have (my dad has 40 first cousins), it’s a no brainer to make this.

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Sheet Pan Sicilian Pizza Recipe

For the Dough:

5 cups of Bob’s Red Mill All Purpose Flour
1 teaspoon of sea salt
1 tablespoons of sugar
3 tablespoons of extra virgin olive oil
1 tablespoons of yeast
1 ¾ cups of warm water (110° to 115°)

For the Toppings:

6 cloves of finely minced garlic mixed with 1 tablespoon of olive oil
½ cup of crushed tomatoes
8 ounces of shredded mozzarella
8 ounces of sliced mozzarella
¼ pound of crisp cooked bacon, cut into 2” pieces
10-12 pepperoni slices
¼ pound of raw loose sausage separated into chunks
1 sliced tomato
2 sliced domestic mushrooms
½ peeled and thinly sliced green pepper
¼ cup of grated parmesan cheese
15-20 basil leaves
sea salt and fresh cracked pepper to taste

Serves 6-12

prep time: 25 minutes

cook time: 14 minutes

resting time: 90 minutes

Procedures:

1. Dough: Preheat the oven to 500°.
2. Add all of the ingredients to standing mixer with the hook attachment or to a clean surface.  Mix until combined and knead in a mixer on low speed for 2 to 3 minutes or by hand for 5 to 6 minutes.
3. Cover with a towel and let double in size, about 90 minutes.
4. Next, drizzle some olive oil onto your sheet pan that you will be cooking in, I used a 12”x18”x2” sheet pan.  If you have smaller sheet pans, then divide the dough and make 2 pizzas or reserve the remaining dough in the freezer.
5. Form the pizza dough to the sheet pan so that it is completely covered.
6. Next, evenly spread on the garlic and olive mixture all over the pizza making sure to leave a 1” crust around the outside.
7. Evenly spread on the crushed tomatoes also leaving a 1” edge around the outside and then layer on as followed: shredded mozzarella, sliced mozzarella, bacon, pepperoni, sausage, tomatoes, mushrooms, green peppers, parmesan cheese, basil leaves, salt and pepper.
8. Cook the pizza for 12 to 14 minutes at 500° or until browned and cooked through out.
9. Slice and serve!

Sicilian Pizza aka Lo Sfincione made with a thick, soft rectangular pizza crust, a rich tomato sauce flavoured with onions and anchovies and topped with breadcrumbs. Learn how to make this Sicilian street food at home with easy step by step photos and video tutorial!

Sicilian Pizza Sfincione

00 flour ((500 grams))

water

tsp fast action yeast ((7 grams))

tbsp olive oil (plus extra for greasing)

salt

olive oil

white onion (thinly sliced)

anchovies

tomatoes tomatoes tomatoes

cacciocavallo cheese (cubed,

Salt and pepper (to taste)

breadcrumbs ((30 grams))

pecorino

oregano

Add the flour to a large mixing bowl and add the sugar, salt and yeast making sure to not place the yeast directly on the salt.

Stir to combine the dried ingredients then make a well in the center and add the warm water and olive oil.

Stir to form a dough then tip out onto a clean work surface lightly dusted with flour. Knead the dough for 10 minutes until smooth and elastic then place in a clean bowl lightly greased with a little olive oil. Cover with plastic wrap and leave to proof for around 3 hours or until tripled in size.

Meanwhile, make the sauce, add the olive oil to a large pan or skillet on a medium heat.

Add the sliced onion and saute slowly until soft and translucent (5-10 minutes). Once soft add the anchovies and stir, breaking them up as they cook. Saute the onions and anchovies for 5 minutes.

Add the tomatoes and simmer the sauce for 15 minutes.

Next, add the cubed cheese with a pinch of salt and pepper and continue to cook the sauce for another 10 minutes, set aside to cool.

After the dough has risen, tip it out into a clean work surface lightly dusted with flour and divide into two. Roll each half of dough out into a rectangle big enough to fit a 13x9 inch baking tray, it should be around ½ inch thick.

Lightly grease the baking tray with olive oil and place the dough in the tray. Top with half of the prepared sauce making sure to spread it out to the edges. Repeat with the second pizza.

Cover with plastic wrap and leave to proof for a second time for two hours or until doubled in size.

Pre-heat the oven to 450F/230C.

Mix the breadcrumbs, grated pecorino, dried oregano and olive oil in a bowl then sprinkle over each pizza.

Bake in the oven for 25-30 minutes, let rest for 5 minutes then cut into slices and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1588002903/aewoukziz9oojpuqxk8m.mp4

Sicilian Pizza (Sfincione)

Sfincione Siciliano is a Sicilian style pizza which differs from your usual pizza as it is coated with a layer of crisp breadcrumbs. A delicious alternative to your typical cheese covered pizza and definitely a must-try!

Sicilian Sfincione (Sicilian Style Pizza)

active dry yeast (8 grams)

tsp salt

onion

garlic (minced)

dry oregano

salt (to taste)

dry unseasoned bread crumbs

Pecorino Romano cheese (or aged caciocavallo cheese)

anchovy

olive oil (for greasing the pan and

In a small sauce pan, warm the water until lukewarm. Place the yeast in a small bowl and cover with warmed water. Let sit for 10 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.

When the yeast has proofed, stir in the olive oil and sugar. With the mixer running on low, pour the yeast mixture into the flour. Mix until combined. 

Switch to medium speed and knead the dough for 10 minutes until smooth and elastic. If necessary, knead by hand for a few minutes. Place the dough in a greased bowl, turning to coat all sides. Cover in plastic wrap and let rise until doubled in bulk, about two hours.

Prepare the dough

Meanwhile prepare the toppings. Heat olive oil in a medium sized skillet and sauté the onions until golden, about five minutes. Stir in the minced garlic and cook two minutes longer.

Add the peeled tomatoes and break them down with a wooden spoon. Stir in the oregano and salt, to taste. Lower to a simmer and cook for 30 minutes.

Toast the bread crumbs in a dry pan on medium heat until lightly browned, about two minutes. Set aside. 

Prepare the sauce

When the dough has risen, oil a 10x16 inch baking sheet generously. Using your finger tips, stretch out the dough to cover the entire pan. Cover with a tea towel and let sit 30 minutes.

Preheat oven to 425 degrees F. If using, distribute anchovy fillets evenly over the dough. Cover with the prepared tomato sauce. Sprinkle the grated cheese over the sauce, then cover with toasted breadcrumbs. Sprinkle with oregano and lightly drizzle with olive oil.

Bake for 25 minutes until the bottom is browned and the breadcrumbs are crisp.  Cut into squares and serve hot or cold.

To assemble and bake

I GREW UP EATING SFINCIONE AND COULD NOT FIND OUR FAMILY RECIPE!  THIS WAS PRETTY DARN CLOSE AND IS ABSOLUTELY DELICIOUS!  I MAKE IT GLUTEN FREE AND IT'S VERY YUMMY! 
IT REMINDS ME OF MY ITALIAN IMMIGRANT DAD AND HIS FRIENDS!

Hi Nadia,

How can I double this recipe? Do i need to simply double it or adjust the percentage of ingredients?

Thanks! I look forward to trying your recipe!

Can this recipe  also be made into Italian bread for dinner ?

I had to reply to you because my name is also Maria Vella and my family lives in Bagheria, but I live in the US. I was in Porticello over the summer when I went to visit.

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