New York City's pizza landscape is a tapestry woven from countless styles, but few command the nostalgic affection and satisfying heft of the Sicilian square. If you're on a mission to uncover where to find Sicilian pizza NYC's most iconic thick-crust squares, prepare for a delightful journey into dough, sauce, and cheese architecture. This isn't just a snack; it's a meal, a tradition, and a testament to the city's rich pizza heritage that extends far beyond the familiar foldable slice.
The true NYC Sicilian is a glorious contradiction: simultaneously substantial and airy, crispy and tender. It’s a pizza that demands your attention, rewards your hunger, and leaves an indelible mark on your palate. Let's delve into what makes these squares so special and how to navigate the city's diverse offerings to find your perfect pan-baked paradise.
At a Glance: Finding Your Sicilian Square
- Distinctive Dough: Look for a thick, airy, focaccia-like crust with a deep golden, often fried, bottom.
- Pan-Baked Perfection: True Sicilian pizza is always baked in a rectangular pan, giving it uniform edges and a substantial base.
- The "Upside-Down" Method: Many classic NYC Sicilian spots place cheese directly on the dough, then top with sauce, preventing sogginess.
- Beyond the Slice: Sicilian slices are heavy and filling, often a meal in themselves.
- Iconic Destination: L&B Spumoni Gardens in Brooklyn is the quintessential experience for traditional Sicilian.
What Makes a Sicilian Slice, Well, Sicilian?
Before you embark on your search for where to find Sicilian pizza NYC locals rave about, it helps to understand its unique characteristics. The Sicilian square is a breed apart, distinguished primarily by its dough and baking method. Unlike the thin, pliable New York slice or the blistered, soft Neapolitan, the Sicilian champions a robust, pan-baked foundation.
The dough itself is a marvel. It undergoes a longer proofing process, allowing it to develop a complex flavor and an incredibly airy, open crumb structure reminiscent of a focaccia. This dough is pressed into an olive-oil-coated rectangular pan, where it proofs further and then bakes, resulting in a thick, spongy interior. The magic truly happens where the dough meets the hot, oiled pan: it fries, creating an irresistibly crunchy, golden-brown bottom crust that provides a delightful textural contrast to the soft interior. This substantial crust makes the Sicilian slice heavier and more filling than its thinner cousins.
Toppings are typically straightforward, letting the quality of the dough and sauce shine. A classic Sicilian will feature a vibrant, often slightly sweet, tomato sauce and low-moisture mozzarella. The defining characteristic for many legendary NYC Sicilian joints, however, is the "upside-down" method. Here, the cheese goes directly onto the dough, followed by dollops of tomato sauce on top. This ingenious technique prevents the thick dough from becoming soggy, ensuring that crisp, airy texture remains intact, while allowing the sauce to cook and develop its flavors directly on the surface.
Distinguishing the Squares: Sicilian vs. Grandma vs. Detroit
The world of square pizza can be confusing, especially in NYC where several thick-crust styles coexist. Understanding the nuances is key to knowing precisely what you're looking for when you ask where to find Sicilian pizza NYC has to offer.
- The Sicilian Square: As discussed, this is the grand, airy, thick-crusted pan pizza, often with the "upside-down" sauce application, characterized by its long proof and focaccia-like texture. It's substantial, chewy, and has a fried, crisp bottom.
- The Grandma Slice: Also square and pan-baked, but distinctly thinner than the Sicilian. The Grandma slice traditionally features dough pressed rapidly into an olive-oil-coated pan without a lengthy proof. It typically has a robust, rustic topping of crushed tomatoes, garlic, and mozzarella (often fresh). The crust is crisp but less airy and focaccia-like than a Sicilian, with a more pronounced olive oil presence. Think of it as a quicker, homestyle version that originated in Long Island Italian kitchens. Prince Street Pizza's "Spicy Spring" square is a famous example, but it's a Grandma, not a Sicilian.
- Detroit Style: This rectangular pan pizza is easily identified by its unique "frico" crust—a caramelized wall of cheese (traditionally Wisconsin brick or cheddar) that crisps up around the pan's edges. The dough is thick and airy, similar in lightness to focaccia, but often has a higher hydration. Sauce is usually ladled on top in "racing stripes" after baking. While delicious and increasingly popular in NYC, its cheese crust and post-bake sauce application make it distinct from the Sicilian. Emmy Squared offers excellent Detroit-style pies.
The crucial takeaway is that while both Sicilian and Grandma slices are thick and square, the Sicilian is notably thicker, airier, and built on a foundation of a long-proofed, focaccia-like dough, often sporting that signature "upside-down" construction.
For a broader understanding of how these styles fit into the city's diverse pizza ecosystem, you might want to Explore NYC pizza styles in more detail. Each style tells a story about immigration, innovation, and culinary evolution.
Your Quest for the Perfect Sicilian: Where to Find Sicilian Pizza NYC Style
When you’re specifically looking for that authentic, traditional NYC Sicilian experience, one name rises above the rest, becoming almost synonymous with the style itself:
L&B Spumoni Gardens (Gravesend, Brooklyn)
This legendary establishment isn't just a pizzeria; it's an institution. For over 80 years, L&B Spumoni Gardens has been serving what many consider the definitive New York Sicilian slice. It’s the benchmark against which all others are measured, and a pilgrimage here is essential for any serious pizza enthusiast seeking out where to find Sicilian pizza NYC truly perfected.
What Makes L&B's Sicilian Stand Out:
- The "Upside-Down" Masterpiece: L&B is famous for perfecting the "upside-down" method. The cheese (a generous layer of low-moisture mozzarella) goes directly on the dough, followed by their sweet, robust tomato sauce dolloped on top. This ensures the crust stays crisp and airy, while the sauce cooks down and caramelizes slightly.
- Perfectly Proofed Crust: The crust is thick, light, and airy, with a distinct chewiness that gives way to a satisfyingly crisp, almost fried bottom. It's the ideal balance of structure and tenderness, truly living up to the focaccia-like description.
- Flavor Harmony: The sweetness of the sauce, the savoriness of the melted cheese, and the textural interplay of the crust create a harmonious, deeply satisfying experience. It's simple, yet profound.
- The Whole Experience: Beyond the pizza, L&B offers a classic, bustling outdoor dining area in warmer months and indoor seating. Pair your slice with a scoop of their famous spumoni (Italian ice cream) for the full, historic experience.
While L&B Spumoni Gardens is the undisputed king of traditional Sicilian, other pizzerias might offer variations or interpretations of thick-crust squares that echo the Sicilian spirit. However, if you're chasing the classic experience described above, L&B should be your primary destination.
Beyond the Slice: Enjoying Your Sicilian Experience
Finding where to find Sicilian pizza NYC offers is just the first step. Here's how to make the most of your thick-crust adventure:
- Order a Whole Pie (If You Can): While slices are readily available, a freshly baked whole Sicilian pie often presents the crust at its absolute peak, with every edge perfectly rendered. This is especially true at places like L&B, where the volume ensures constant fresh pies.
- Mind the Weight: Sicilian slices are substantial. Don't underestimate their filling power. One slice is often enough for a light meal, two for a hearty one.
- Embrace the Simplicity: Classic Sicilian pizza thrives on its fundamental ingredients. While some places offer toppings, start with the plain cheese and sauce to truly appreciate the crust and traditional flavor profile.
- Pair with Spumoni (at L&B): Seriously, don't skip the spumoni at L&B. It's a perfect, refreshing counterpoint to the rich pizza.
- Eat It Fresh: Like most pizzas, Sicilian is best enjoyed straight from the oven or shortly after. The airy crust can lose some of its magic if it sits too long.
Quick Answers to Your Sicilian Pizza Puzzles (FAQ)
Here are some common questions about where to find Sicilian pizza NYC has to offer, and the answers to help clarify your quest.
Q: Is Sicilian pizza always square?
A: Yes, traditional Sicilian pizza is always baked in a rectangular pan, resulting in its characteristic square or rectangular shape.
Q: Is Sicilian pizza the same as Grandma pizza?
A: No, they are distinct. Sicilian pizza is significantly thicker and airier, with a longer proofing time, leading to a focaccia-like crust. Grandma pizza is thinner, crisper, and typically features a rustic, quickly pressed dough and fresh toppings.
Q: Why is some Sicilian pizza called "upside-down"?
A: "Upside-down" refers to the layering method where the cheese is placed directly on the dough, and the sauce is applied on top of the cheese. This technique helps prevent the thick, airy crust from becoming soggy.
Q: Is Sicilian pizza really heavy?
A: Yes, due to its thick, substantial dough, Sicilian pizza is considerably heavier and more filling than a standard New York thin slice. One slice can often be a meal in itself.
Q: Can I find authentic Sicilian pizza outside of Brooklyn?
A: While L&B Spumoni Gardens in Brooklyn is the most iconic and traditional spot, some pizzerias throughout NYC may offer excellent Sicilian-style squares. However, always verify if it truly adheres to the classic characteristics (thick, airy, pan-baked, often "upside-down") to avoid confusion with Grandma or other square styles.
Q: Is Sicilian pizza usually greasy?
A: The bottom crust of a Sicilian slice is often slightly fried in olive oil in the pan, which can contribute a certain richness. A well-made Sicilian shouldn't be excessively greasy, but it will have a satisfying, almost oily crispness at the base.
Your Sicilian Pizza Playbook: How to Find Your Next Favorite Square
Ready to sink your teeth into one of NYC's most satisfying pizza experiences? Here’s a quick playbook to guide your search for where to find Sicilian pizza NYC style:
- Prioritize L&B Spumoni Gardens: If you want the authentic, classic NYC Sicilian experience, make the trip to Gravesend, Brooklyn. It’s the gold standard for a reason.
- Look for Key Descriptors: When exploring other pizzerias, seek out menu descriptions that explicitly mention "thick-crust square," "focaccia-like dough," or the "upside-down" method.
- Inspect the Crust: A good Sicilian will have a noticeably thick, airy, and bubbly interior (the "crumb") and a deeply golden, crisp, almost fried bottom. It shouldn't be dense or gummy.
- Taste the Simplicity: Order a plain cheese and sauce slice first. The quality of the dough, sauce, and cheese is paramount for this style.
- Don't Confuse It: Be aware of the differences between Sicilian, Grandma, and Detroit styles. All are delicious, but if your heart is set on Sicilian, know what you're looking for.
The quest for the perfect slice in New York City is an ongoing adventure, and the Sicilian square offers a unique and incredibly rewarding detour from the typical thin crust. By understanding its distinct qualities and knowing where to go, you're well-equipped to discover the rich, satisfying world of NYC's iconic thick-crust pizza.