Best Sicilian Pizza in San Diego
Experience Sicily's beloved street food with authentic Sicilian pizza in San Diego. Known as "sfincione" in Palermo, this thick rectangular pizza features a spongy, focaccia-like crust that's light and airy inside with a crispy bottom. From traditional breadcrumb-topped versions to American adaptations with generous mozzarella, discover the perfect square slice.
Expert Tip: Pro tip: Authentic Sicilian pizza should feel light and spongy despite its thicknessâif it's dense or doughy, it's not properly made. The bottom should be golden and crispy from the oil in the pan, almost fried in texture. When ordering traditional sfincione, embrace the anchovies and breadcrumbs; they're essential to the authentic experience. For American Sicilian style, look for that telltale airy crumb structure and generous olive oil. Corner pieces offer extra crispy edges. Let thick Sicilian pizza cool for 2-3 minutes before eating to avoid burning your mouth on the molten cheese and hot interior.
Key Characteristics
What Makes It Unique
Sicilian pizza is distinguished by its thick, rectangular shape (typically 1.5-2 inches high) and incredibly light, porous textureâthe name "sfincione" derives from the Latin word "spongia" (sponge). The high-hydration dough (65-70%) is enriched with olive oil and often semolina flour, creating a focaccia-like crumb structure. Traditional sfincione features reverse layering: caciocavallo or pecorino cheese directly on the dough, followed by tomato sauce cooked with onions, then finished with toasted breadcrumbs and anchovies. American Sicilian pizza swaps hard cheese for generous mozzarella and omits breadcrumbs, creating a thicker, cheese-forward version. Baked in well-oiled rectangular pans at 475-500°F for 25-35 minutes until the bottom achieves a golden, almost fried crispness.
History & Origins
Sicilian pizza originated in Palermo, Sicily, where sfincione has been sold by street vendors since the 19th century as peasant foodâaffordable, filling, and portable. The traditional recipe features ingredients from Sicily's agricultural tradition: tomatoes, onions, anchovies, oregano, and local hard cheeses like caciocavallo. Sicilian immigrants brought sfincione to America in the late 1800s and early 1900s, particularly to New York City. The style evolved significantly in NYC bakeries during the 1950s-60s, where abundant mozzarella replaced traditional hard cheeses and the pizza became thicker and more cheese-forward. This American Sicilian styleâover an inch thick with a crunchy base and airy interiorâbecame a pizzeria staple, sold as square slices alongside traditional round pies.
In San Diego
San Diego offers both traditional sfincione and American Sicilian-style pizza across the county. Landini's Pizzeria in Little Italy crafts one of the only traditional thick-crust Sicilian squares in San Diego, featuring fresh tomato sauce and mozzarella on focaccia-like dough. Square Pizza Co. in Pacific Beach uses long-fermented, super-light dough for their Sicilian variety (limited daily quantities). Mom's Pizza & Pasta employs a unique 72-hour fermented dough for their thick-crust original Sicilian pies. Trattoria Don Pietro serves authentic sfincione alongside traditional Sicilian cuisine. While many pizzerias offer "Sicilian" as a crust option, look for the signature characteristics: truly thick (not just "pan pizza"), airy crumb structure, and rectangular shape cut into squares.
Frequently Asked Questions
What makes Sicilian pizza different from regular pizza?
Sicilian pizza features a thick (1.5-2 inch), spongy, focaccia-like crust that's light and airy inside despite its thickness. It's baked in rectangular pans with generous olive oil, creating a crispy, almost fried bottom. Traditional sfincione is topped with breadcrumbs and hard cheese, while American Sicilian style uses abundant mozzarella.
Where can I find authentic Sicilian pizza in San Diego?
Top spots include Landini's Pizzeria in Little Italy (traditional thick-crust squares), Square Pizza Co. in Pacific Beach (long-fermented dough, limited quantities), Mom's Pizza & Pasta (72-hour fermented dough), and Trattoria Don Pietro (authentic sfincione). Look for truly thick rectangular pies, not just "pan pizza."
What is sfincione and how is it different from American Sicilian pizza?
Sfincione is the original Sicilian pizza from Palermo, featuring caciocavallo or pecorino cheese, onion-cooked tomato sauce, toasted breadcrumbs, and anchovies. American Sicilian pizza evolved in NYC, replacing hard cheese with mozzarella, omitting breadcrumbs, and becoming thicker and more cheese-forward. Both share the signature spongy texture and rectangular shape.
Why is Sicilian pizza called "sfincione"?
The name "sfincione" comes from the Latin word "spongia" meaning sponge, referring to the dough's incredibly soft, light, and porous texture designed to absorb olive oil and tomato sauce. This spongy quality distinguishes authentic Sicilian pizza from other thick-crust styles.
Why does Sicilian pizza have breadcrumbs on top?
In traditional sfincione, toasted breadcrumbs (mollica) are sprinkled on top before baking, adding texture contrast and helping absorb moisture from the tomato sauce. This peasant-food technique prevented soggy pizza while adding crunch. American Sicilian-style pizza typically omits breadcrumbs in favor of more cheese.
How is Sicilian pizza different from Detroit style pizza?
While both are rectangular and thick, Detroit pizza features crispy caramelized cheese edges (frico) from Wisconsin brick cheese and uses blue steel automotive pans. Sicilian pizza has a more focaccia-like, spongy interior, no frico edges, traditional olive oil-greased pans, and often includes breadcrumbs or onions in traditional versions.
