Sicilian Pizza Slice

The Sicilian pizza slice, known in its homeland as *sfincione*, originates from Palermo, Sicily, where it was traditionally sold in bakeries and street stalls. It is characterized by a thick, spongy dough that is often baked in rectangular or square pans, yielding a soft, airy interior and a crisp, oily bottom. Key ingredients include a sturdy high-gluten flour, generous olive oil, San Marzano tomatoes or a simple tomato sauce, and a topping of caciocavallo or provolone cheese, sometimes finished with anchovies, onions, and a dusting of breadcrumbs. What distinguishes a great version is the balance between a light, focaccia-like crumb and a well-caramelized crust, without the dough becoming dense or greasy. Regional variations abound: in Sicily, the Palermo-style sfincione is typically topped with tomato, onion, anchovies, and oregano, then baked without mozzarella; in the United States, pizzerias often create a thicker, chewier square slice crowned with mozzarella and sometimes pepperoni. A notable American example can be found at Mulberry Street Pizzeria in Beverly Hills, which, as highlighted by the food channel Only Scrans, serves a Sicilian slice that honors the traditional thickness and texture while adapting to local tastes. The Sicilian pizza slice remains a beloved comfort food, bridging Old World simplicity with New World innovation.