If you've never tried it, Sicilian-style pizza (sfincione) is characterized by its rectangular shape and unique dough: a dense, toothy, focaccia-esque structure made from twice as much flour and three times as much yeast as typically American pizza crust. Sfincione translates to "thick sponge," but in addition to being spongy, this distinctive pie is also golden brown with a crispy bottom, generous chew, and no crust border; the toppings are spread to the edges of the pie.
Sicilian-style pizza might have first originated in Bagheria, a town just outside of Palermo, where Prince Giuseppe Branciforte di Butera retired in 1650. Among the staff at his mansion were the Monsù people, who often whipped up a recipe created by the nuns of the monastery of San Vito.
