Generations before the Detroit-style pizza, its Godfather—the Sicilian ‘Square”—was already a Brooklyn Hit!
Donned with sauces, cheeses—and your imagination—the thick and crusty Sicilian is a pan-full meal that will settle all family business. Go ahead, take a shot.
WHAT MAKES A ``SICILIAN``
PIZZA CRUST DIFFERENT?
In Sicily, Pizzaiolos give their pizza dough extra time to rise, resulting in a “sfincione”, which means “thick sponge”. Baked in a pan, the Sicilian Crust prides itself on its thicker, softer and crunchier bite than the Traditional and Neapolitan Pizzas.
Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Extra Virgin Olive Oil, Wheat Gluten, Contains less than 2% of: Yeast, Natural Mold Inhibitor (Cultured Wheat Starch), Sugar, Sea Salt, Sunflower Oil, Vinegar, Fumaric Acid, Ascorbic Acid.
Contains: Wheat. Produced in a facility that has Milk, Soy and Sesame.