Sicilian pizza is very thick, but also incredibly light. The dough is baked in a wide-rimmed pan with a healthy dose of olive oil. The oil crisps the outer edge of the pizza dough while baking, creating a crunchy shell. The crispy-crunchy outside paired with the soft and delicate inside is a perfect match.
There are a few really fantastic pizza shops in my hometown, including a great grandma-style place where you order by the slice for .60 each. For Sicilian pizza though, we always ordered from a place called Napoli’s, and it was fantastic. My Dad preferred Sicilian style over every other kind of pizza, so we ate at Napoli’s often. I have a longstanding appreciation of the square slice.
My favorite, and the absolute best place to get Sicilian pizza, is in NYC at Prince Street Pizza. Every time I’m visiting the city I go, without fail. The crust is absolutely perfect. It’s crisp but not oily, light and airy and topped with fresh, high-quality ingredients. My favorite thing is the tiny pepperoni slices that curl during baking. I always regret not ordering more slices. It really is the best. Anywhere.
Making Sicilian style pizza at home is easy, relatively fast and gives high-quality, tasty results.You can make this tonight, most of my pizzas ferment for days, this proofs in 2 hours! Try this recipe the next time you make pizza at home!