Q: Was Sicilian pizza invented in Sicily?
A: Even though the name suggests that Sicilian pizza hails from southern Italy, the “Sicilian pizza” that we enjoy in the United States is not actually from Sicily. These thick and delicious squares of pizza were actually the creation of pizzaiolos in Manhattan’s Little Italy neighborhood. Today, Sicilian squares are still extremely popular in the New York City area, but they’ve found a following all around the United States and other parts of the world.
Q: What is the difference between Sicilian and Neapolitan pizza?
A: Sicilian pizza is rectangular in shape, whereas Neapolitan pizzas are round. The crust of a Sicilian pie is also much thicker than a Neapolitan. Neapolitan pizzas trace their lineage to Naples, Italy, whereas Sicilian pizzas were launched in New York. In accordance with Italian tradition, “true” Neapolitan pizzas draw upon a limited range of toppings. Meanwhile, in the American spirit, Sicilian pizzas are typically offered with a much greater variety of add-ons.
Q: What is the difference between Sicilian and Grandma-style pizza?
A: The key difference between Sicilian and Grandma-style pizza is in the crust: Sicilian pizzas are much thicker, but also lighter, making for a softer bite. The variance in the crust comes from a key difference in the dough preparation. The Sicilian dough is given a good amount of time to proof, allowing it to develop air pockets, similar to focaccia bread. The Grandma dough, meanwhile, is given much less time to proof, leaving it with a low profile and higher density.