Detroit Pizza Vs Sicilian Pizza–How Different are they?

Detroit-style pizza and Sicilian-style pizza are top-rated pizzas you’ll ever eat. Many pizza enthusiasts suggest that even though Detroit-style pizza and Sicilian-style pizza are similar in shape and taste, they’ve some noticeable differences. 

If you’re particular about what pizza to eat, read our guide to find out which pizza style is better suited for you. 

Detroit Style Pizza Vs Sicilian Pizza–Summary of Key similarities and Differences.

Before moving into the details of the differences between Detroit and Sicilian-style pizza, let’s compare both by figuring out the difference.

Key differences

• Sicilian pizza came first, and Detroit-style pizza originated from Sicilian pizza. It was invented by Gus, owner of an inn, “Buddy’s Rendezvous,” in 1946 as a unique item on the menu.
• Detroit-style pizza is 1.5 inches thick crust, yet Sicilian-style pizza has a crust with a thickness of over an inch.
• Sicilian-style pizza is softer than Detroit pizza.
• Detroit-style pizza has Wisconsin brick cheese; Sicilian pizza has mozzarella cheese.
• Detroit-style pizza has to achieve crispy edges with topped caramelized cheese, while Sicilian-style pizza should have soft edges.
• Detroit-style pizza is always rectangular, yet Sicilian pizza can also be circular or square.

Key similarities

• Both pizzas have a thick crust similar to Italian bread focaccia. 
• Both have a thick crust.
• Both are served as a main dish.
• Sicilian and Detroit pizzas both are served after cutting into rectangular or square pieces.
• Both are served as a main dish.

Characteristics of Detroit-Style Pizza

Detroit-style pizza is a type of pizza that originated in Detroit, Michigan, USA.

The main characteristic of a Detroit-style pizza is its rectangular shape. Baked in a deep dish, it can achieve a thick crust. According to experts, the average thickness of a perfect Detroit pizza should be 1.5 inches.

The Detroit-style pizza is a delicious blend of flavors and textures. It starts with a layer of Wisconsin brick cheese, which provides a smooth and buttery flavor, then pepperoni goes on top. 

Lastly, pizza sauce is added on top of the cheese, followed by pepperoni and other toppings. The pizza is then baked again to allow the cheese to melt and the toppings to heat through. 

The cheese is spread to the edges of a rectangular pan to create a caramelized crust. The overflowing cheese caramelizes against the high-sided walls of the pan, resulting in a pizza that’s crispy on the outside and doughy on the inside. 

This mouth-watering pizza is sure to satisfy your cravings.

Characteristics of Sicilian-Style Pizza

Sicilian-style pizza, also known as sfincione, is a type of pizza that originated in Sicily, Italy. Unlike other forms of pizza, Sicilian-style pizza is often baked in a pan rather than directly on the oven surface. 

This results in a thicker, softer crust that is denser and less crispy than a thin-crust pizza. The pizza is often cut into squares or rectangles and traditionally served as a main dish or snack. It’s a popular style of pizza in Italy and the United States and has a loyal following of fans who appreciate its distinctive flavor and texture.

Similar to Detroit pizza, Sicilian pizza has a rectangular shape. However, it can also be round or square as well. Sicilian-style pizza is often thick-crusted, with dough over an inch thick. It has a crunchy base and an airy, bubbly interior.

Traditional toppings for a Sicilian pizza include onions, tomatoes, herbs, and anchovies. A strong cheese such as Pecorino romano and caciocavallo is added over the pressed dough. This gives the pizza a strong flavor. 

Another characteristic of Sicilian-style pizza is its spongy dough made with flour, water, olive oil, and yeast. The unique nature of the dough ensures the absorption of all the olive oil in the pan. The result is a crispy bottom and a soft middle portion.

Detroit Pizza Vs Sicilian Pizza—What’s the Difference?

You must think both Detroit-style pizza and Sicilian-style pizza have rectangular shapes. Both have sauce on top of the cheese. And finally, both are thick-crusted pizzas. Then what exactly makes them so different? Read on to find out!

The dough

Making the perfect dough is a delicate art. 

For a Detroit-style pizza, the dough involves a combination of flour, yeast, salt, and water. Mix the dough until it comes together into a rough ball. 

Put aside for 10 minutes to rest. After that, give it a nice mix to form a smooth, silky ball. Cover the final dough tightly in plastic and set aside for resting for about 2 hours.

The dough for Sicilian-style pizza starts with all-purpose or bread flour, along with some salt and yeast. Add a good amount of water with some olive oil, which adds flavor and tenderness to the dough. Wrap in plastic and put aside till the dough becomes bubbly.

Usually, the rest time for Sicilian dough is 1-2 hours if you use a food processor or a stand mixer. If you don’t have any machines, you can use the basic no-knead method and let the dough rest for 12-24 hours to bubble up naturally.

The toppings

How the toppings are layered on a Detroit-style pizza is completely different than on a Sicilian pizza. 

Both use a unique layering method that gives the pizzas a special flavor. 

The Detroit-style pizza takes a unique approach to layering, deviating from the conventional “sauce, cheese, toppings” method. Instead, it’s constructed in reverse, offering a distinctive spin on the classic dish.

The first layer of a Detroit pizza is pepperoni. Place the pepperoni right on top of the dough. After that, add creamy Brick cheese, mostly Wisconsin. Lastly, add plenty of pizza sauce on top of the pie. This layering style causes the crust to be crispy and crunchy while the inside remains soft and gooey.

On the other hand, Sicilian-style pizza requires a lot of creativity. Layering the toppings is not straightforward, and you can choose to put whatever you want on the pie. Yet, to make the perfect Sicilian pizza, putting the sauce right before it’s time to bake is important. As a final step, cover the face with pepperoni.

The pan you use in making the pizzas

The pans used to bake Detroit-style pizzas have evolved over time. Initially, blue steel was the material of choice, but today’s pans are typically crafted from anodized aluminum, featuring a nonstick coating for easy release of the finished product.

The pan is deep and 10 X 14 inches rectangular with sides that flare away from the bottom. This results in a crispy, blackened bottom that is the signature of a Detroit-style pizza.

As for the Sicilian-style pizza, the type of pan used does not matter. Typically, a rectangular, heavyweight cold-rolled steel pan is used. The tapered one-inch depth and crisp angled corners help to achieve a thick crust and make the edges of the pizza crispy.

The cheese

Detroit-style pizza is typically layered with Wisconsin brick cheese. It’s considered the best for all Detroit-style pizzas as it gives the pizza a distinct buttery taste. It’s a high-moisture cheese that melts well.  

On Sicilian pizza, caciocavallo is used with a bit of pecorino romano. This gives the pizza a strong flavor and incredible melting properties. The distinct flavor of the cheese makes Detroit-style pizza and Sicilian-style pizza distinguishable. 

Pizza Edges

Detroit-style pizzas are famous for their crispy edges. This is achieved by pouring caramelized cheese all over the pizza. It’s important to place the cheese from edge to edge. As a result, the edges of Detroit pizza are blackened and crunchy.

Sicilian-style pizza, on the contrary, shouldn’t have crispy edges like a Detroit pizza. It consists of softer edges. It’s made possible by carefully putting the cheese on top of the pie, avoiding any edges. Some restaurants brush milk or olive oil instead of water on the crust edge to make it soft and tender.

The shape of the Pizza

The Detroit pizza is recognized for its rectangular shape. It cannot be called a Detroit-style pizza unless it’s rectangular. The pans are modeled after the pans used in Detroit’s automotive shops, which popularized the thick-crusted Detroit pizzas. 

On the other hand, Sicilian pizzas don’t necessarily need a rectangular shape. They’re also made in round and square shapes. The specialty of Sicilian pizza is its unique method of preparation rather than its shape.

Recipe to Make the Perfect Detroit-Style Pizza

Making a Detroit-style pizza is easy once you get the hang of the procedure. If you want to recreate the perfect Detroit pizza, follow our recipe.

https://www.youtube.com/embed/oHgQCLZLSco

Ingredients 

To make a poolish

• 300g of flour
• 300ml of water
• 5g of dry yeast
• 5g honey

To make the dough

• 150g of bread flour
• Poolish
• 10g sea salt
• One teaspoon of olive oil

To make the sauce

• Two tablespoons (27g) of extra-virgin olive oil
• One can of tomatoes (crushed)
• Fresh basil
• Salt to taste

To top it off 

• 340g of Brick cheese (shredded)
• 340g of high-quality pepperoni sausage 
• Fresh basil

Instructions

Making the Poolish

Poolish is a type of pre-ferment commonly used in bread or pizza making. 

• To make a poolish, combine equal parts flour and water (by weight), add yeast, and stir until well combined. Let the mixture ferment at room temperature until it has doubled in size and is visibly active, which can take anywhere from 6 to 12 hours.
• For convenience, you can make the poolish the night before you make the pizza. 
• Add it to the final dough recipe to help improve the texture and flavor of the finished bread. 

Making the Perfect Dough

You can make the dough in 3 ways: In a stand mixer, in a food processor, and kneading the dough by hand if you don’t have any equipment. All 3 processes give similar results, so you don’t need to worry about which method to use. 

• Combine your flour and yeast in a bowl and add salt. 
• Then, add the poolish. 
• Pour in water and stir until the dough forms a rough ball. Let it rest for some time and mix again for the same time (10 minutes for stand mixer and hand; 30 for food processor). 
• Add olive oil to the dough while it’s mixing at maximum speed. 
• Move the completed dough ball to a separate bowl. Ensure the bowl is covered and allow the dough to rest until it has expanded to twice its original size.

Making the Sauce

• Preheat the oven to 550°F (290°C) and start making your sauce while it’s preheating. 
• In a rectangular pan, heat two tablespoons of olive oil over medium heat. After that, add the tomato paste and cook on medium to low heat for thirty minutes. 
• Add salt to taste. 

Layering the Pizza

• To prepare the pizza, put some olive oil on the surface of the dough. 
• Press down the dough with your fingertips to eliminate any large air pockets. 
• Arrange the cheese on top of the dough. 
• Sprinkle the pepperoni evenly over the cheese, ensuring it covers the edges of the pan.
• Finally, pour the sauce over the cheese, creating three even rows.

Baking the Pizza

• Put the pizza pan in the oven and bake for about twelve to fifteen minutes. A sure way to know if your pizza is done is to see if the edges are black and bubbly and if the overflowing cheese has caramelized. 
• Take it out of the dish and enjoy your Detroit-style pizza!

Recipe to Make the Perfect Sicilian-style Pizza

You’ll find this recipe useful if you love a good New York-style Sicilian pizza. It’s easy to make and only takes two-three hours to make. 

https://www.youtube.com/embed/Y6th1z1QjvI

Ingredients 

For the Dough 

• 500g bread flour 
• 10g of salt 
• 2g of yeast
• 6g of granulated sugar
• 60g extra-virgin olive oil 
• 320g room-temperature water
• One ¼ tablespoon olive oil

For the Sauce

• 20g extra-virgin olive oil (about two tablespoons)
• 800g of tomatoes (one can)
• Salt to taste

To Finish

• 450g of deli-style mozzarella cheese, grated
• 325g of natural-casing pepperoni, cut into 1/8-inch slices
• 115g of Pecorino Romano cheese, freshly grated
• One tablespoon oregano 

Directions

Making the Dough

You should use a food blender to make the dough, but you can also use a stand mixer or hand method. 

• Combine flour, yeast, salt, and twenty grams of olive oil and water. Mix until the dough is smooth and stretchy. 
• Spread the remaining olive oil evenly over the baking sheet using your hands. 
• Spread your soft dough on the sheet and coat it with oil. 
• Cover the sheet with plastic wrap and set aside until the dough becomes double its size (about one to two hours). 
• After the dough becomes bubbly, remove the plastic wrap and stretch the dough gently beyond the pan. At this point, the dough should pull back until the dough fills the pan. 
• Set aside for 23 minutes and start making your sauce.

Preparing the Sauce

• Simply mix your tomatoes and salt. Put to the side and go back to finishing your dough. 

Layering the Pizza

• Pour a little bit of sauce on top and distribute evenly. 
• Cover and bake in the oven at 425°F (218°C) for twelve minutes. 
• Take it out and start layering. 
• Add the grated cheese and pour the remaining sauce on top. 

Baking the Pizza

• Bake the pizza for approximately ten minutes or until the crust is golden brown. 
• After removing from the oven, add the pepperoni and sprinkle the remaining Romano cheese over the top. 
• Add some oregano. 
• Put in the oven for one minute, then take it out. 
• Cut the pizza into slices and enjoy your Sicilian-style pizza!

Conclusion

Craving something cheesy and delicious? 

Look no further than Detroit-style and Sicilian-style pizzas! These top-rated pies boast mouth-watering flavors and gooey, melted cheese. Now that you’re more familiar with both Detroit-style pizza and Sicilian-style pizza, it’s time to put your taste buds to the test. 

Which one will you choose? Get ready to savor every bite and discover your new favorite pizza.