Sicilian
Sicilian
A tall, airy pan pizza with an open, focaccia-like crumb — high hydration, plenty of olive oil.
Recipes · 7
Par-Baked NY Sicilian Shell (Bellucci)
A pro-style New York Sicilian using the same lean dough as round pies at 58% hydration, long cold-fermented, then par-baked as a shell and finished Di Fara-style in a pan flooded with olive oil and fresh mozzarella.
Trenton-Style Tomato-Pie Square (Pete's of Columbus)
A South-Jersey tomato-pie square modeled on Pete's at the Columbus market: 66% hydration with a little sugar, cheese laid down first and a sweet, abundant uncooked-style sauce on top, baked in an oiled steel pan.
Victory Pig-Style Northeastern PA Pan Pizza
A Wyoming-Valley pan square fried crisp in an oiled blue-steel pan: 67% hydration with a little sugar and oil and a full hit of yeast, cold-fermented for flavor and proofed in the pan before a hot bake.
Di Fara-Style Well-Done NY Square
A same-day direct-rise square aimed between Di Fara and Artichoke Basille's: 62% hydration with a little malt and sugar for deep browning, baked dark and bubbling with extra oil poured under the half-baked pie.
L&B Spumoni Gardens Square (Sfincione-Style)
A reverse-engineered Brooklyn square in the L&B mold: a sfincione-derived dough near 69% hydration, cold-fermented overnight, dressed upside-down with mozzarella under the sauce and a heavy dusting of pecorino.
High-Hydration Focaccia-Style Sicilian
An airy, open-crumb pan Sicilian built at 80% hydration with just under 1% IDY and a touch of olive oil, then cold-fermented a day for flavor before baking in a deep square pan.
Sicilian Pan Dough
An airy, open-crumbed pan dough at 80% hydration with 2.5% olive oil and a 24-hour cold ferment.