Why Sicilian pizza abandons the circle for a square shape
In short: Forget the classic round pie. In Sicily, pizza takes on a rectangular or square dimension, often thicker and more akin to focaccia. Mastering this technique requires more than just a different shape; it involves specific temperature controls and a unique approach to dough handling.
The fundamental difference in Sicilian-style pizza lies in its geometry and thickness. While many are accustomed to circular crusts, this style utilizes a square or rectangular form. To achieve this, one can take a standard round dough and roll it out lengthwise first, then extend the sides to your desired width. Depending on the method, the dough can be quite thick—even up and to an inch thick in a pan—resulting in a texture more similar to focaccia than a thin-crust pie.
Preparation requires high heat and careful management of moisture. A pizza stone and oven should be preheated to 500°F. To prevent the dough from sticking to the work surface, using parchment paper acts as an insurance policy, making it much easier to roll under and peel the dough. Brushing the dough with olive oil and seasoning with salt and pepper provides the base for the toppings.
The flavor profile of this specific preparation draws heavily from Sicilian staples: fennel, anchovies, and lemon. Six to seven oil-packed anchovies are broken apart and spread across the dough; though potent, they are intended to melt into the pizza. Shaved fennel bulb, torn fennel fronds, and a generous amount of lemon zest add brightness, paired with a heavy application of Parmesan Reggiano. After baking for 7 to 8 minutes on the hot stone, the finished pizza should be brushed with extra virgin olive oil and finished with sea salt.
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Sources
- Summary by Intellect · source: How to Make Sicilian or Square Pizza | Homemade Pizza
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