When it comes to differentiating between Sicilian and Neapolitan pizza, the primary difference is “Neapolitan pizza boasts a thin, chewy and pillowy crust, baked at high heat in wood or gas-fired ovens for a distinctive char. Sicilian pizza, on the other hand, has a thick, focaccia-like crust, often cooked at a lower heat of gas or electric ovens. However, some variations of Sicilian pizzas can be thinner.”
The second difference between Sicilian pizza and Neapolitan pizza is the choice of cheese. Neapolitan pizza uses fresh mozzarella or buffalo mozzarella (mozzarella di bufala campana), and sometimes ricotta or caciocavallo. Yet, Sicilian pizza demands Caciocavallo or other Italian cheeses like Toma, Provolone, or Gorgonzola, and sometimes Mozzarella.
Another difference between Neapolitan and Sicilian pizza is the toppings choice. Neapolitan pizza is traditionally minimalist in toppings, featuring just tomato sauce, mozzarella, and maybe basil, but some other variations may have additional toppings like oregano, garlic, or even anchovies. In contrast, Sicilian pizza generously embraces several toppings, ranging from vegetables and meat to seafood and even anchovies. But not all variations are overloaded. Some can be simpler with just cheese and tomato sauce.
Want to know more about the difference between Neapolitan and Sicilian pizzas in detail?
Let’s dive into this article.
By the end of the article, you’ll be able to differentiate clearly between Neapolitan pizza and Sicilian pizza.
Yep, scholarly, too!
What is Neapolitan pizza?
Born in Naples, Italy, Neapolitan pizza boasts a legacy crafted in wood-fired ovens. It features a thin, chewy crust, often blistered with leopard spots from high heat, barely containing its lava flow of San Marzano tomato sauce and fresh mozzarella, sometimes joined by fragrant basil leaves.
Neapolitan pizza is a symphony of simplicity and supremacy of crust. Each bite of a thin crust with pillowy edges bursts with fresh tomato tang, salty cheese, and the smoky kiss of charred crust.
There are many variations of Neapolitan pizza, like
- Margherita: Classic simplicity with tomato sauce, fresh mozzarella, and basil.
- Marinara: Tomato sauce sings solo, perfect for garlic lovers, with a sprinkle of oregano.
- Margherita DOP: Elevated Margherita with DOP San Marzano tomatoes and mozzarella di bufala campana.
- Quattro Formaggi: Four-cheese symphony of mozzarella, gorgonzola, provolone, and Parmesan.
- Pizza Fritta: Twice-cooked delight, deep-fried dough filled with ricotta and tomato sauce.
- Pizza Carrettiera: Broccoli rabe adds a peppery punch to sausage, tomato, and mozzarella.
- Bianco: White canvas for creativity, ricotta, mozzarella, and vegetables dance on a creamy base.
What is Sicilian Pizza?
Sicilian pizza emerging from Palermo, Sicily, features a thick, rectangular, golden focaccia crust boasting a satisfying chew and subtle char.
Layers of creamy mozzarella, sharp caciocavallo, or tangy toma cheese melt beneath a vibrant canvas of tomato sauce.
Fresh herbs like oregano and basil add fragrant whispers, and vegetables, meats, and even seafood add richness of flavors. It’s a hearty slice of history, ready to fill your belly and warm your soul.
Like Neapolitan Pizza, Sicilian Pizza also has different types:
- Sfincione: A traditional Sicilian pizza and an early variation of the style, it is thick and rectangular with tomato sauce, anchovies, onions, and herbs and often caciocavallo or other Italian cheeses instead of mozzarella
- Palermo-style: Square or rectangular, layered with fresh ricotta, mozzarella, and vegetables like eggplant.
- Trapanese Pesto: Sicilian twist on pesto with almonds, basil, tomatoes, and sometimes tuna.
- White Pizza: Creamy ricotta base adorned with mozzarella, vegetables, and sometimes sausage.
- Stuffed Pizza: Double dough delight filled with ricotta, mozzarella, and various delights.
- Pizza al Taglio: Slice of paradise, perfect for trying multiple flavor combinations.
Some ingredients in Sicilian-style pizzas are constant. Yet, others are present in all the sub-variations of pizzas to keep the Sicilian style alive. However, Sicilian Pizza is itself a variation of the original pizza.
Neapolitan vs. Sicilian Pizza: Origin
Sicilian Pizza Origin and History
Sicilian Pizza originated in Palmero, a city in Sicily, Italy. Sfincione (Italian: [sfintone]; Sicilian: sfinciuni [sfntun]) or focaccia with toppings are other names for Sicilian pizza. By the mid-nineteenth century, this style of pizza had become a popular meal in western Sicily, and it was the sort of pizza most people ate in Sicily until the 1860s.
The tomato-based form was not accessible before the 17th century. It later made its way to North America, where it was somewhat modified, with a thicker crust and a rectangular shape. And later on, many countries acquired it. But from country to country, the taste of this pizza varied with time and innovation.
It came into the limelight during the 19th century and is traditionally square or rectangular. The shape is not the same as other pizzas, but sometimes people make round pie-shaped Sicilian Pizza. And ah, the taste that you’ll never forget. It tastes so good.
People preferred eating pizzas because pizzas were very affordable in Italy.
Due to its affordability and its mouth-watering taste, it became more famous.
Neapolitan Pizza Origin
Neapolitan pizza, or pizza Napoletana, originated in Naples, Italy, with a long history dating back centuries. Flatbreads topped with tomatoes and other simple ingredients were popular among Neapolitans before the unification of Italy.
In 1889, Chef Raffaele Esposito created a pizza named “Margherita” for King Umberto I and Queen Margherita of Savoy during their visit to Naples. Although the use of the Italian flag colors (red tomato sauce, white mozzarella cheese, and green basil) is a popular interpretation, other explanations for the pizza’s design exist.
The Margherita pizza became a symbol of Neapolitan pizza, but it represents only one variation within the wider and diverse tradition of Neapolitan pizza-making.
Sicilian Pizza vs. Neapolitan Pizza: 3 Key and Other Differences Explained
When Italian migrants immigrated to America and opened pizza shops there, the pizza got so much praise that American people fell in love with it. From that time, it became one of the favorite dishes for enjoying breaks and mealtimes with friends and families in gatherings.
However, there’s a huge difference between Neapolitan Pizza and Sicilian pizzas, which most people don’t know about. So here’s my take on describing the difference between both types of pizzas.
Let’s discuss the basic differences in their ingredients and baking.
1. Crust
The crust is the most important part of the Pizza. If the crust is not as good as it should be for a perfect pizza, it can affect the whole experience.
Sicilian pizza has a rectangular, thicker focaccia crust.
The crust has no fillings and sometimes has crushed basil leaves sprinkled onto it.
The original pizza crust is completely different from what the cultural editing skills of the people have done to Sicilian pizzas. But overall, Italian restaurants make sure to preserve the originality of the dish.
In contrast, Neapolitan pizza boasts a thin, chewy, and slightly pillowy crust (often charred crust). It’s crafted from high-hydration dough prepared with high-protein flour, water, yeast, and salt. The crust is pleasantly chewy with a satisfying char from high-heat baking.
This delicate base, often cooked in wood-fired or gas ovens, stands in stark contrast to thicker pizza styles, offering a delightful textural contrast to its fresh toppings.
2. Flour
Flour has a large impact on pizza dough, taste, texture, and ultimate experience.
Sicilian pizza needs strong bread flour, though you can use all-purpose or bread flour. The chefs add a generous amount of water to the flour, unlike Neapolitan pizza.
The amount of water added to the flour impacts the chewiness and softness of the crust. The more pores the crust has, the more wonderful juices from toppings it can absorb to taste wonderfully.
Neapolitan pizza dough demands a high protein flour with 8-12% protein like “00 flour.” This flour works marvelously and has a high absorption capacity to make it soft.
3. Cheese
Sicilian pizza invites veritable cheeses like parmesan’s sharp bite, caciocavallo’s creamy tang, toma’s mild nuttiness, provolone’s salty punch, and gorgonzola’s blue brilliance.
Each cheese adds a unique layer of flavor and texture, giving you a nostalgic memory of every gooey bite.
Neapolitan pizza, however, takes a more restrained approach.
Its usual cheese toppings are:
- Fresh mozzarella’s milky sweetness
- Provolone Valpadana’s smoky depth
- Ricotta’s delicate creaminess
- Mozzarella di bufala campana luxurious complexity
Remember, mozzarella reigns supreme. Any of these cheeses can take the stage, creating a distinct flavor profile.
4. Sauces
Amatriciana, Cheeca, Bolognese, Marinara sauce, Spatini, and Arrabbiata are some of the most popular tomato pie sauces. But with pizza styles, sauces vary.
Sicilian pizza uses 6 different types of sauces, depending on the version. These are:
- Agrodolce: Sweet and tangy, a delightful contrast to any topping.
- Pesto di Pistacchio: Nutty richness from pistachios, perfect for seafood pairings.
- Salmoriglio: Zesty and aromatic, with lemon, oregano, and herbs.
- Pesto alla Trapanese: Classic basil pesto with a Sicilian twist featuring almonds and tomato.
- Carne Capuliata: Hearty and flavorful, with slow-cooked beef and vegetables.
- Ammoghin: Light and briny, capers and celery mingle with herbs and tomato.
Simplicity reigns supreme with Neapolitan pizza. La Salsa (“the sauce”) features lightly seasoned tomato, often called Napoli sauce. Optional herbs like basil and oregano may be included, but Italian ingredients and San Marzano tomatoes from a specific region are essential.
In short, Sicilian sauces offer a bold variety for adventurous palates. And, Neapolitan pizza sauce celebrates the purity of fresh tomatoes.
5. Vegetables
Toppings make a huge difference. It’s where Neapolitan pizza and Sicilian pizza are both apart.
Toppings make a huge difference. It’s where Neapolitan pizza and Sicilian pizza are both apart.
Sicilian pizza, with its thick, focaccia-like crust, embraces a simple yet flavorful array of local Italian veggies like fresh onions, tomatoes, herbs, and anchovies adorn the base, offering a balanced and earthy taste. The emphasis lies on showcasing the quality of each element. However, variations with additional vegetables tend to occur outside of Italy.
Neapolitan pizza, in contrast, takes a minimalist approach. Raw San Marzano tomatoes reign supreme, their sweetness accentuated by just a touch of cheese and perhaps a sprinkling of oregano.
6. Meat
Usually, pizzas contain vegetables, but gradually, they started adding meat toppings in both standard Sicilian and Neapolitan pizzas. Some of the meat toppings are discussed below.
Sicilian pizzas, known for their thick crust and bold flavors, offer a plethora of meaty options alongside their veggie counterparts.
Sausage, pepperoni, and ham are familiar favorites. But depending on the variety, you might encounter succulent lamb, tender beef, or even juicy chicken or lamb, considering any individual’s religious obligations. And for a taste of the American South, BBQ Sicilian pizzas are a delightful twist on the classic.
Neapolitan pizzas, with their thin, delicate crusts, don’t usually demand meat. Here, tradition takes center stage with some variations of Neapolitan pizza, like:
- Pizza Carrettiera is a type that boasts Italian sausage,
- Pizza Viennese features pork sausages.
- Calzone Pizza embraces the flavors of pork rinds and salami Napoli. But fear not, pork-free options abound!
7. Mushroom
Mushrooms rarely grace traditional Sicilian pizza, known for its thick crust and robust tomato sauce.
However, you might encounter them in niche variations like the “Sicilian Style Sauteed Mushrooms and Onions Pizza.” This veggie-laden gem stands apart with its unique topping combination.
Forget mushrooms when it comes to Neapolitan pizza! Neapolitan pizza prides itself on simplicity and purity.
Adding pork, another classic Neapolitan ingredient, is standard, but mushrooms would be a bridge too far, transforming this iconic pizza into something else entirely.
8. Oil
Moisture matters for pizza crust. Although most oils add flavor, their primary purpose is to prevent the bread from drying out and becoming unpleasantly hard. Wood-fired pizzas often skip the oil thanks to their naturally moist cooking environment.
Olive oil is a common component of Sicilian pizzas. Its distinctive taste elevates the experience, and its well-documented health benefits are a bonus.
Extra virgin olive oil takes center stage in Neapolitan pizzas, where its richness preserves the thin crust’s integrity and adds essential moisture to the center. Its role is so crucial that substitutes won’t do.
Yet, other oils, like canola, sunflower, and vegetable oils, can stand in for regular olive oil in a pinch, but they lack the unique flavor and health advantages.
9. Yeast
Yeast plays a crucial role in any pizza dough. It creates that airy, flavorful crust.
The ideal yeast amount depends heavily on the pizza style.
Sicilian pizza, known for its thick and airy crust, demands a generous yeast boost. This active ingredient allows the dough to achieve its signature height and pillowy texture.
Conversely, Neapolitan pizza calls for a smaller amount of yeast, paired with less water compared to Sicilian dough. This helps control the rise, preventing the crust from becoming too puffy and compromising its signature soft yet crisp character.
Sicilian Pizza vs. Neapolitan Pizza: What’s the Calories Difference?
Forget weight watchers, let’s talk pizza showdown!
Sicilian, thick and focaccia-like, packs a calorie punch – think 486 in one slice.
Neapolitan, thin and crispy, weighs in lighter at 142-230 calories per slice owing to minimal toppinds. It’s all about the crust, baby.
But beware, toppings pile on the pounds for both, so choose wisely!
Remember, even a “light” pizza can be a calorie heavyweight.
Enjoy, but maybe split that pie with a friend!
Summarizing the Difference Between Sicilian Pizza and Neapolitan Pizza
- Crust: The key difference lies in the dough. Neapolitan boasts a thin, pillowy crust, while Sicilian shines with a thick, focaccia-like base.
- Cheese: Neapolitans keep it simple with mozzarella, while Sicilians embrace a cheese party featuring caciocavallo, toma, provolone, or even gorgonzola.
- Toppings: Minimalism reigns in Neapolitan, with just tomato sauce, mozzarella, and maybe basil. Sicilian pizza welcomes a feast, from veggies and meats to seafood and anchovies.
- Oil: Olive oil is a Sicilian staple, adding flavor and moisture. Neapolitan relies on extra virgin olive oil for its richness and crust integrity.
- Yeast: More yeast for Sicilians’ airy rise, less for Neapolitans’ crispy perfection.
In essence, Neapolitan is all about lightness, softness, and simplicity. And Sicilian is a hearty canvas for bold flavors and textures. Choose your crust; choose your adventure!
Final Thoughts
Neapolitan pizza is like a religious ritual: bound to sacred rules. You can’t alter them. The Sicilian Pizza is like a social event; you can be creative and innovative.
So, when it’s about choosing between Neapolitan vs. Sicilian Pizza, it all depends on your taste preferences and dietary goals.
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