What is the traditional pizza of Sicily?

Ah, the true heart of authentic Sicilian pizza is called sfincione. It’s a thick, spongy base topped with onions, anchovies, tomato, oregano, and sometimes a little breadcrumb and hard cheese. Every family does it a bit differently, but always with love and plenty for everyone.

How is authentic Sicilian pizza made?

For authentic Sicilian pizza, you use a dough with lots of water, press it into a pan with olive oil, and give it time to rise. First you bake the crust so it’s strong and golden, then you add your sauce, cheese, and whatever your heart wants on top before the final bake. That’s how you get the airy crumb and crisp bottom that makes it special.

What is the difference between Italian and Sicilian pizza?

Italian pizza is many things—some thin and round, like the famous Neapolitan, baked quick in a hot oven. But authentic Sicilian pizza is thick, square, and made to be shared, baked longer and slower, always with a tender inside and a crust that stands proud.

What is in authentic Italian pizza?

Every place in Italy has its own story. Neapolitan pizza is made with “00” flour, San Marzano tomatoes, mozzarella, and fresh basil. In Sicily, for authentic Sicilian pizza, we love onions, anchovies, a sprinkle of oregano, a little breadcrumb, and hard sheep’s cheese. Always, it’s about using what you have, and making it with care.

Authentic Sicilian Pizza The Best Homemade Recipe Ever

Name: Authentic Sicilian Pizza The Best Homemade Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: For the Dough; 4 cups (512 g) all-purpose or bread flour; 2 teaspoons (12 g) kosher salt; 2 teaspoons (8 g) instant yeast; 2 cups (455 g) lukewarm water (mix 1/2 cup boiling water + 1 1/2 cups cold water); Olive oil for coating; ; For the Pizza Assembly; Butter for greasing the pan; 2 tablespoons olive oil; 12 ounces grated cheese (whole milk mozzarella or a blend); 1 heaping cup tomato sauce; ; Optional Toppings; 6–12 ounces sliced pepperoni; Crushed red pepper flakes; 3 tablespoons olive oil (for veggie pizza); 8 ounces mushrooms, sliced; 1 green bell pepper, diced; 1/2 red onion, thinly sliced; 1 cup pickled jalapeños; Hot honey (optional)

Description

This authentic Sicilian pizza brings the heart of Palermo to your table. Thick, golden crust with a tender crumb, bubbling cheese, and memories of Nonna Lucia’s kitchen make this a recipe to cherish.

Ingredients

Scale

For the Dough

4 cups (512 g) all-purpose or bread flour

2 teaspoons (12 g) kosher salt

2 teaspoons (8 g) instant yeast

2 cups (455 g) lukewarm water (mix 1/2 cup boiling water + 1 1/2 cups cold water)

Olive oil for coating

For the Pizza Assembly

Butter for greasing the pan

2 tablespoons olive oil

12 ounces grated cheese (whole milk mozzarella or a blend)

1 heaping cup tomato sauce

Optional Toppings

6–12 ounces sliced pepperoni

Crushed red pepper flakes

3 tablespoons olive oil (for veggie pizza)

8 ounces mushrooms, sliced

1 green bell pepper, diced

1/2 red onion, thinly sliced

1 cup pickled jalapeños

Hot honey (optional)

Instructions

1. In a large bowl, whisk flour, salt, and instant yeast. Add water and mix until a sticky dough forms.

2. Coat dough lightly with olive oil, cover, and refrigerate for at least 18 hours, up to 48 for more flavor.

3. Butter a 12×18″ sheet pan and add olive oil. Shape cold dough into a ball, place in pan, and turn to coat. Let rest uncovered at room temp for 3 hours.

4. Stretch dough to edges with oiled hands. If it resists, rest 30 more minutes, then stretch again.

5. Preheat oven to 500°F (260°C) with baking steel or stone. Dimple center of dough with oiled fingers.

6. Parbake for 10–11 minutes until golden. Let cool slightly.

7. Reduce oven to 475°F (245°C). Add sauce, cheese, and desired toppings. Bake 10–12 minutes until cheese bubbles and browns.

8. Let rest 5 minutes in pan. Slice and serve hot. Add flakes or hot honey if desired.

Notes

For best results, weigh your flour and water.

Use active dry yeast? Let it bloom in warm water for 15 minutes before mixing.

Dark metal pans give the best crust—crispy and evenly browned.

Sprinkle cheese between dough and pan for golden, crispy edges.

Let dough warm up before stretching for a softer, lighter crumb.

Avoid too much sauce or topping—it keeps the crust crisp.

Let the pizza rest a few minutes before slicing—it helps set the cheese.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Traditional Pizza Recipes
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (of 12)
Calories: 290
Sugar: 3g
Sodium: 580mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 12g
Cholesterol: 25mg

Keywords: authentic Sicilian pizza, Sicilian pizza recipe, best homemade pizza, Nonna Lucia