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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.
![](https://brooklynbred.com/wp-content/uploads/2022/09/Brooklyn-Bred-Nutrition-Facts-Sicilian.jpg)
INGREDIENTS
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.
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