When it comes to pizza, America has embraced a kaleidoscope of styles, from the thin, foldable slices of New York City to the deep-dish indulgence of Chicago. Yet, one style that deserves far more national acclaim is Sicilian pizza—a dish deeply rooted in Italian heritage but lovingly reimagined in the kitchens of New York and New Jersey.

Rich with history and flavor, Sicilian pizza stands as a culinary treasure that the rest of the country has yet to fully embrace. Sicilian pizza traces its origins to Sicily, Italy, where it was known as sfincione, a name that hints at its spongy, bread-like texture. Unlike its thin-crust cousin, Neapolitan pizza, Sicilian pizza was a heartier, rectangular dish, layered with bold, rustic ingredients.