About the Modern Sicilian (Square Slice)
History
Sicilian pizza in its modern square form is most closely associated with the thick, spongy pies that became popular in Italian-American bakeries and pizzerias across the northeastern United States during the mid-20th century. While Sicily itself has a long tradition of sfincione and other focaccia-style breads topped with tomato and cheese, the version familiar to most Americans today evolved in New York and New Jersey. These pies were baked in rectangular pans, cut into squares, and sold by weight or by the slice. The style reflects both Sicilian baking traditions and the practical demands of high-volume urban pizza shops.
Technique
This dough uses a 72% hydration, which produces a soft, airy crumb while remaining manageable to work with. Bread flour provides the gluten structure needed to support the thick profile and trap gas during fermentation. The dough is pressed into an oiled pan rather than stretched by hand, allowing it to relax and rise before baking. Baking at 500°F on a deck for 18 minutes ensures the bottom crisps while the interior stays tender. The olive oil in the pan fries the bottom crust, creating a golden, almost fried texture that distinguishes this style from thinner pizzas.
Ingredient notes
Bread flour is essential here for its higher protein content, which supports the dough's structure during the long bake. The 3% olive oil in the dough contributes to tenderness and flavor, while the small amount of sugar aids browning and balances acidity. Low-moisture mozzarella is preferred because it melts evenly without releasing excess water that would make the thick crust soggy. Lightly cooked crushed tomato, seasoned with salt, provides a bright, concentrated flavor. Pecorino Romano adds a sharp, salty finish, and fresh basil is applied after baking to preserve its aroma.
Variations
Sfincione, the traditional Sicilian predecessor, typically uses breadcrumbs, onions, anchovies, and caciocavallo cheese instead of mozzarella and is often served without a heavy cheese layer. Some modern American versions add pepperoni under the cheese, a style popularized by certain Detroit and New York pizzerias. Grandma pizza, a close relative, is thinner and often features a garlic-forward sauce applied over the cheese. In some regions, the pie is finished with a drizzle of olive oil and dried oregano rather than fresh basil, emphasizing a more rustic, herbaceous profile.
When to serve & pairings
This pizza pairs well with light, crisp Italian lagers or a dry Sicilian white wine like Grillo, which cuts through the richness of the cheese and oil. It is substantial enough to serve as a main course for lunch or a casual dinner, and works well at gatherings where guests can help themselves to squares. A simple green salad dressed with lemon and olive oil provides a refreshing contrast. The pizza is best enjoyed warm, shortly after baking, when the crust is still crisp and the cheese is molten.