Detroit-style pizza and Sicilian pizza are both thick, rectangular, and baked in pans, but they are not the same. Detroit-style is an American invention from the 1940s, known for its light, airy crust, crispy cheese edges, and sauce on top. Sicilian pizza (sfincione) is a traditional Italian bread-like pizza from Sicily, with a thicker, denser crumb, often topped with onions, anchovies, and breadcrumbs. This guide breaks down the differences and gives you a recipe for each so you can taste the contrast at home.
Ingredients
For the Detroit-Style Pizza
- 2 cups (250 g) bread flour
- 1 tsp (3 g) instant yeast
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 1 tbsp (15 ml) olive oil, plus more for the pan
- 8 oz (225 g) brick mozzarella, cut into 1/2-inch cubes (not shredded)
- 1/2 cup (120 ml) pizza sauce (canned or homemade)
- Optional toppings: pepperoni, cooked sausage, mushrooms
For the Sicilian Pizza
- 2 cups (250 g) all-purpose or bread flour
- 1 tsp (3 g) instant yeast
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 tbsp (30 ml) olive oil, divided
- 1 cup (240 ml) tomato puree or crushed tomatoes
- 1/2 cup (50 g) grated Pecorino or Parmesan cheese
- 1/2 cup (50 g) breadcrumbs (optional)
- 1 small onion, thinly sliced
- 2 anchovy fillets (optional)
- 1 tsp (2 g) dried oregano
Instructions
Make the Detroit-Style Pizza
- In a large bowl, combine the flour, yeast, and salt. Add the warm water and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4 minutes.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 to 1.5 hours.
- Generously oil a 9×13-inch (23×33 cm) dark metal pan (or two 8×8-inch pans) with olive oil. Press the dough into the pan, stretching it to the edges. If it resists, let it rest 10 minutes and stretch again. Cover and let rise for another 30 minutes.
- Preheat the oven to 500°F (260°C).
- Scatter the cubed mozzarella evenly over the dough, right up to the edges. The cheese should touch the pan.
- Add any toppings (e.g., pepperoni) now.
- Bake for 15–18 minutes until the crust is golden and the cheese at the edges is browned and crispy.
- Remove from the oven and immediately spoon the pizza sauce in dollops or stripes over the top (do not spread it before baking).
- Let cool for 5 minutes, then use a spatula to loosen the edges and slide the pizza onto a cutting board. Slice and serve.
Make the Sicilian Pizza
- In a large bowl, combine the flour, yeast, and salt. Add the warm water and 1 tbsp olive oil. Mix until a shaggy dough forms.
- Knead on a floured surface for 5–6 minutes until smooth. Place in an oiled bowl, cover, and let rise until doubled, about 1.5 hours.
- Oil a 9×13-inch (23×33 cm) baking pan with the remaining 1 tbsp olive oil. Press the dough into the pan, stretching to the edges. Cover and let rise for another 30 minutes.
- Preheat the oven to 450°F (232°C).
- In a small bowl, mix the tomato puree with the oregano. Spread the sauce evenly over the dough.
- Scatter the onion slices and anchovies (if using) over the sauce. Sprinkle with the grated cheese and breadcrumbs.
- Bake for 20–25 minutes until the crust is golden and the topping is bubbling.
- Let cool for 5 minutes before slicing. Serve warm or at room temperature.
Tips
- Pan matters: For Detroit-style, use a dark, heavy metal pan (like a blue steel pan) to get the crispy, caramelized cheese edges. A light-colored nonstick pan will not produce the same effect.
- Cheese cubes vs. shredded: Cubed mozzarella melts more slowly and creates a creamier interior, while shredded cheese browns faster. Use whole-milk mozzarella in cubes for the authentic Detroit texture.
- Don’t skip the second rise: The second rise in the pan gives the dough its light, airy crumb. If you skip it, the crust will be dense and bread-like.
- Sauce on top: For Detroit-style, add the sauce after baking to keep the crust crispy and prevent the sauce from making the dough soggy. For Sicilian, the sauce goes on before baking, but keep it thin.
Serving Suggestions
Serve both pizzas as a main dish with a simple green salad dressed with lemon and olive oil. Detroit-style pairs well with a cold lager or a light red wine like Pinot Noir. Sicilian pizza is often served as a snack or appetizer in Italy, so you can cut it into small squares and serve with olives and marinated vegetables.
Variations
- Detroit-style with pepperoni: Add a layer of pepperoni under the cheese for a classic version.
- Sicilian with vegetables: Add roasted bell peppers or eggplant along with the onions.
- Whole wheat crust: Substitute half of the flour with whole wheat flour for a nuttier flavor in both recipes.
- Spicy sauce: Add red pepper flakes to the tomato sauce for a kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp. Avoid microwaving, as it makes the crust soggy. You can also freeze the baked pizza for up to 2 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
What is the main difference between Detroit and Sicilian pizza?
The main difference is the crust. Detroit-style has a light, airy interior with a crispy, cheesy exterior, while Sicilian has a denser, bread-like crumb. Detroit-style also uses brick cheese and sauce on top, whereas Sicilian traditionally has sauce under the toppings and often includes breadcrumbs.
Can I use a regular baking sheet for Detroit-style pizza?
Yes, but you won’t get the same crispy edges. Use a heavy-duty rimmed baking sheet and oil it generously. The darker the pan, the better the browning.
Why is my Detroit-style crust not crispy?
Make sure your oven is very hot (500°F / 260°C) and preheat the pan in the oven for a few minutes before adding the dough. Also, use enough oil in the pan and don’t overload with sauce.
Do I have to use brick cheese?
Brick cheese is traditional, but if you can’t find it, use a combination of low-moisture mozzarella and a little sharp cheddar for flavor. The cheddar helps mimic the tangy, buttery taste of brick cheese.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it after the first rise for up to 24 hours. Let it come to room temperature before pressing into the pan.
Is Sicilian pizza the same as focaccia?
No, but they are similar. Focaccia is a flatbread with dimples and olive oil, while Sicilian pizza has a tomato sauce and toppings. The dough is similar, but the toppings and baking method differ.
Related
- One Dish Chicken Breast Recipes: 5 Easy Dinners
- Power XL Air Fryer Grilled Chicken Breast
- Chicken Breast with Zucchini and Mushrooms: Easy Skillet Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).