Alright pizza fans, it’s time to settle an age-old debate – Sicilian Pizza Vs. Deep Dish Pizza, which thick crust pie reigns supreme? As a lifelong pizza lover, I’ve always been torn between these two styles. On the one hand, you’ve got Sicilian with its crispy rectangular crust and savory toppings – it’s pizza perfection in my book. But then there’s something so cozy and comforting about a big ole slice of deep dish, with its cheesy insides and high walls just begging to be stuffed in your face.
How’s a fellow pie posse member supposed to choose? That was my dilemma for years, until I decided to really get to the bottom (or should I say top?) of what makes each one tick. I did my research, sampled slices across cities, and interrogated more pizza joint owners than I care to admit. After what felt like a lifetime of dedicated research, I finally discovered the real keys that separate these thick-crust titans. Turns out there’s more distinguishing Sicilian from deep dish than just their looks – it’s what’s on the inside (and outside!) that really counts.
Now normally I’d keep those findings to myself just to keep the debate going. But after so many late nights pie-tripping across America, I figure it’s time to finally spill the beans. So grab a slice – we’re getting to the crust of what truly sets these pizza powerhouses apart. Your pizza paradigms will never be the same, I promise you that. Let the games begin!
What Is Sicilian Pizza?
Let’s start from the very beginning – Sicilian pizza actually traces all the way back to good ol’ Sicily, the island making up the “toe” of Italy’s boot. Way back in the day, bakers there would make a flatbread called “sfincione” that was more bread-like with olive oil and tomatoes. When Sicilian immigrants came to America in the late 1800s, they brought this style with them. And thus, the legendary Sicilian pizza was born on our shores!
Of course, over time it evolved to become its own distinct entity. The most iconic thing about a Sicilian pie remains its signature rectangular pan shape. Traditionally these bad boys are baked up in a sheet pan, usually about 13×9 inches. This gives the crust a nice crisp edge all the way around that you just can’t achieve with a round pie. And don’t even get me started on how perfectly it fits slice-for-slice onto a sheet tray for easy serving – genius, I tell ya!
The crust itself is truly something special too. It’s got a bit more heft than your average pizza bottom, usually coming in around 1/2 to 3/4 inches thick depending on the joint. This extra density results in a crust that’s super sturdy and can stand up to heavier toppings without getting soggy. The texture has a nice chew to it along with sweet, caramelized notes from a longer bake time in the pan. Pro tip: always go for a corner piece if you can – the crispiest of the bunch!
And speaking of toppings, Sicilian pies tend to keep it a bit more traditional than some other styles. You’ll usually find a savory combo of onions, Italian meats like pepperoni or sausage, and hard cheeses like provolone or pecorino romano. The sauce – which is sweeter and garlic-y than your typical red pizza sauce – gets spread underneath everything. This allows it to soak nicely into the crust during baking. A final dusting of dried oregano is common too for some herby goodness.
What Is Deep Dish Pizza?
Now this thick-crusted titan originated right here in the good ol’ US of A, hailing from none other than the windy city of Chicago itself.
Legend has it that deep dish was “invented” in the late 1940s by Ike Sewell, the owner of the now-iconic Pizzeria Uno. But some say similar styles existed before in the Midwest. Either way, once Uno started serving up their casserole-like creation, deep dish pizza was cemented as a Chicago classic. And boy was it different than anything the pizza world had seen up to that point.
For starters, these bad boys are baked up in a special deep-dish pan that gives them their namesake high, sloping sides. We’re talking walls of dough up to 2 inches tall people! This unique pan allows the toppings and ingredients to be piled much higher than your average pie. But more than that, it creates a texture like no other – crisp edges fading to a soft, chewy center that can honestly only be described as pizza bliss.
And don’t even get me started on those toppings, because deep dish takes the layers to a whole new level. First comes a generous blanket of melty mozzarella all across the bottom. Then it’s party time with the additions – everything from pepperoni to sausage to mushrooms, piled as high as the pan will allow. Only then do they top it off with a thick, ultra-saucy marinara that melts throughout the bake. Bite into a properly made deep dish and it’s literally pie in your mouth – hot, gooey, and more filling than any slice has a right to be!
Sicilian Pizza Vs. Deep Dish Pizza: What’s The Difference?
Shape
Let’s start with everyone’s favorite rectangular number – the Sicilian slice. Baking this bad boy in a sheet pan is truly a stroke of genius, if you ask me. Not only does it make for a perfect presentation on a tray, but it also gives the crust a signature crispness you just can’t find on a round pie.
I’m talking edges that shatter like glass with the first bite, releasing that savory steam inside. And don’t even get me started on how the corners achieve a whole new level of crunch. Seriously, one corner piece of Sicilian and you’ll be chasing that dragon for the rest of your days.
The flat surface of the pan also allows for an even, consistent bake across the whole pie. No one slice is ever soggy while another is still hard. Nope, with Sicilian you get goldilocks-level perfection in every single bite. And let’s be real – what’s better than a perfectly baked crust? Not a damn thing in the pizza world, my friends.
Of course, we can’t forget about our round boy deep dish and its signature sloped sides. Those high walls are truly a work of art, creating a texture experience like no other pie. You get crispy edge galore where the dough meets the pan, fading deliciously Into a soft, chewy center.
It’s the best of both crust worlds in one slice! And don’t even get me started on how well those high sides contain all the glorious hot melty cheese, allowing it to soak perfectly into every nook and cranny. It’s honestly a cheese-lover’s dream down there in deep dish land.
Edges
First up we’ve got everyone’s favorite rectangular number, the Sicilian slice. And with its sheet pan baking method, you better believe these bad boys have edges that are flatter than my soda after dinner.
I’m talking perfectly flat strips of dough all the way around, crisp as a potato chip but with way more flavor packed in. Take one bite of that edge and it just shatters like glass, unleashing a torrent of savory steam.
There’s really nothing quite like it – the texture is sublime, walking the perfect line between crunchy and chewy. And don’t even get me started on how well they hold up over time, staying crispy right down to the last bite even when the rest of the slice is gone.
Now of course, no edge discussion would be complete without paying homage to deep dish and its absolutely legendary sloped sides. We’re talking walls of dough up to two inches tall, people!
The way they climb so high, curving beautifully back in on themselves, it’s nothing short of a work of art. And you better believe these bad boys get crispy – we’re talking a texture so fine it puts potato chips to shame.
Bite into the edge of a deep dish and prepare for an explosion of flavors, a perfect marriage of salty and sweet that lingers on your tastebuds for days. The crunch alone is worth the calories, if you ask me.
Topping
Let’s start with everyone’s favorite rectangular slice – Sicilian style. Now I know what you’re thinking, Sicilian toppings must be boring old school stuff, right? Well think again my friend, because these pies pack serious flavor from edge to edge.
You’re looking at a savory combo of caramelized onions, thinly sliced meatballs, and spicy peppers that have been roasted to perfection. The meats render out their juices into the sauce below, infusing every bite with intense savoriness.
And don’t even get me started on that sauce. We’re talking a deeply garlicky, herb-packed marinara with tomatoes that have been slow-simmered to complete melt-in-your-mouth tenderness. It soaks into the crust during the long bake, fusing flavors in a way no regular pie could achieve.
Then it’s layered under a blanket of shredded provolone, pecorino romano, and parmesan that form a crispy, chewy crust on top. The way they play off the softness below, it’s nothing short of heavenly.
Now of course, our round boy deep dish takes toppings to a whole new level. We’re talking layers upon layers, stacked sky high within those signature sloped sides.
It starts with a three cheese base of melty mozzarella, Parmesan crumbles, and creamy ricotta. Then the meats – Italian sausage, thick-cut pepperoni, even Canadian bacon for the carnivores.
Vegetables like roasted mushrooms, spinach, and sliced Roma tomatoes add bursts of flavor. And of course, no deep dish would be complete without that extra-chunky, ultra-saucy marinara piled on at the end.
Bite in and you’ve got hot melted cheese, meat, and veggies fusing together in a single textural paradise. It’s deep dish topping bliss, I tell ya!
FAQs
Is Sicilian pizza or deep dish pizza healthier?
While both styles are higher in calories and fat than a traditional thin crust due to their thicker dough, Sicilian pizza may have a slight edge nutrition-wise. It tends to use less cheese than deep dish, and the toppings are often mixed into the sauce rather than piled high. However, both can definitely be part of a healthy diet in moderation.
What’s the best way to reheat leftover Sicilian/deep dish pizza?
Most experts recommend reheating slices of either variety in a 350°F oven until hot and crispy, about 10-15 minutes. This helps recrisp the crust without making the toppings soggy. You can also try a toaster oven or even carefully reheat slices in a skillet over medium-low heat. Microwaves should be avoided if possible.
Can you freeze leftover slices?
Yes, both Sicilian and deep dish pizza freeze very well! Just be sure to let slices cool completely before placing in an airtight freezer bag or container. To eat, reheat directly from frozen in the oven or toaster oven until hot and crispy. The quality may decrease the more times you freeze/reheat.
What’s the best way to store unused portions?
For optimal freshness and texture, store any unused pizza in its original packaging or container, covered tightly with foil or plastic wrap. Place in the fridge and consume within 3-4 days. You can also wrap individual slices tightly in foil or plastic for on-the-go eating within this timeframe.
Do most pizza places offer both styles?
While deep dish is mostly a Chicago specialty, many pizza restaurants – especially national chains – will offer Sicilian pizza alongside their traditional thin crust. However, for an authentic experience, seek out pizzerias specializing in one style or the other. Regional favorites tend to perfect one type over the other.
What’s the best way to reheat a whole Sicilian or deep dish pie?
Whole pies are best reheated in a 325°F oven until hot all the way through, about 20-30 minutes. You can also carefully reheat slices on the stovetop in a large skillet over medium-low heat. Either way, keep an eye to avoid burning the crust.
Is there a nutritional difference between cheese and tomato sauces?
Deep dish typically uses a richer, thicker tomato sauce compared to Sicilian’s lighter marinara. As such, deep dish sauce may have slightly more calories and fat per portion. However, both sauces are low in overall carbs and calories compared to other pizza toppings when eaten in moderation.
What’s the best way to order these pizzas for a party?
For large groups, it’s ideal to order whole pies rather than individual slices. This allows for self-serve buffet style. A mix of specialty pies like meat lover’s Sicilian alongside classic cheese options also pleases more tastes. Be sure to call ahead with your party size to ensure availability.
Can you request a thin crust version of either style?
Some pizza places will oblige thin crust versions, but it defeats the purpose of these styles’ signature thick dough. Stick with the traditional recipes for optimal flavor and texture. You’re better off ordering a regular thin crust pie if you prefer less dough.
How do these styles compare nutrition-wise to thin crust pizza?
Naturally, thicker crusts like Sicilian and deep dish have more calories per slice than a traditional thin crust. However, all pizza can fit into a healthy diet when eaten in moderation alongside nutritious sides. Moderation is key rather than elimination of favorite foods.
