Sicilian Pizza (Sfincione): Thick, Spongy, Bold

The original thick-crust pizza — onion-tomato sauce, breadcrumbs, anchovies, and a dough that's more bread than pizza.

Sizilianisches Sfincione im Blech: dicker, luftiger Teig mit Tomaten-Zwiebel-Sauce, Sardellen und Semmelbröseln, ein Stück herausgeschnitten
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Quick Answer

What's the difference between Sicilian and Detroit pizza?

Sicilian is softer, breadier, uses different cheese (caciocavallo vs brick). Detroit has higher hydration and focuses on the crispy cheese edge.

What Is Sfincione?

Sfincione is Palermo's street food — a thick, spongy pizza topped with onion-tomato sauce, caciocavallo cheese, anchovies, and breadcrumbs.

Dough Characteristics

  • Hydration: 65-70%
  • Oil: 3-5%
  • Flour: Bread flour or strong all-purpose
  • Thickness: 2-3cm after baking

The Process

  • Mix dough with generous oil
  • Bulk ferment 2-3 hours
  • Oil pan, press dough to fill
  • Proof in pan 1-2h until very puffy
  • Top with sauce, cheese, breadcrumbs
  • Bake 220-240°C, 20-25 min
  • FAQ

    What's the difference between Sicilian and Detroit pizza?

    Sicilian is softer, breadier, uses different cheese (caciocavallo vs brick). Detroit has higher hydration and focuses on the crispy cheese edge.

    Tools You'll Use

    Next

    Make Sicilian Dough

    Make Sicilian Dough · 1d

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