Sicilian Pizza

also called sicilian · square · square slice · square pie · thick crust · tray pizza · pizza siciliana

The table

Preheat the oven to 500°F (260°C) with a rack in the lowest slot 30 min
10 oz(285 g; grated)low-moisture mozzarellalayer the cheese right to the edgeladle the sauce on top in stripesbake 500°F (260°C) 22 to 28 mincool 10 min on a rack, then cut in squares
1 tray(proved in its 12x16-in pan; from the recipe on this shelf)sicilian pan dough
1 1/2 cups(360 mL; from the recipe on this shelf)marinara sauce
1 tspdried oregano
1/4 cup(25 g)grated pecorino
Layer the cheese under the sauce and not over it: that inversion is the whole dish. Cheese laid straight on the dough seals it against the wet sauce so a crumb this open bakes through instead of steaming the sauce on top dries and concentrates rather than melting into the cheese. A Palermo sfincione goes further again — onion anchovy and breadcrumb over the top no mozzarella at all — and it is a different recipe rather than a topping change
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

Before anything else

2layer the cheese right to the edge

3ladle the sauce on top in stripes

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 35 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. layer the cheese right to the edge

    not timedfrom the start

  2. ladle the sauce on top in stripes

    not timedfrom the start

  3. bake 500°F (260°C) 22 to 28 min

    25 minwalk awayfrom the start

  4. cool 10 min on a rack, then cut in squares

    10 minwalk away25 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need oven

Goes with

See how it is written
>> title: Sicilian Pizza
>> category: Pizzas
>> tags: pizza, tomato, mozzarella, square, italian, oven
>> counters: Pizzeria
>> aka: sicilian, square, square slice, square pie, thick crust, tray pizza, pizza siciliana
>> pairs-with: sicilian-pan-dough, marinara-sauce
>> servings: 12
>> time: 1 hr
>> step.2: layer the cheese right to the edge
>> step.3: ladle the sauce on top in stripes
>> step.4: bake 500°F (260°C) 22 to 28 min
>> step.5: cool 10 min on a rack, then cut in squares

Preheat the #oven{} to 500°F (260°C) with a rack in the lowest slot ~preheat{30%min}.

Layer @low-moisture mozzarella{10%oz}(285 g; grated) over @sicilian pan dough{1%tray}(proved in its 12x16-in pan; from the recipe on this shelf), taking it right out to the metal, where it will catch and fry into the crust the corner squares are fought over for.

Ladle @marinara sauce{1 1/2%cup}(360 mL; from the recipe on this shelf) over @&(~1)cheesed dough{} in three broad stripes rather than a sheet, and scatter @dried oregano{1%tsp} and @grated pecorino{1/4%cup}(25 g) across it.

Bake @&(~1)tray{} on the low rack ~bake{25%min}, until the sauce has gone matte and a spatula under one corner shows a base fried gold and stiff.

Cool @&(~1)pizza{} out of the pan and on a rack ~cool{10%min}, then cut it into twelve squares.

Layer the cheese under the sauce and not over it: that inversion is the whole dish. Cheese laid straight on the dough seals it against the wet sauce, so a crumb this open bakes through instead of steaming, and the sauce on top dries and concentrates rather than melting into the cheese. A Palermo sfincione goes further again — onion, anchovy and breadcrumb over the top, no mozzarella at all — and it is a different recipe rather than a topping change.