A selected model of pizza, originating from Sicily, includes a thick, rectangular or sq. crust. Usually, any such pizza is characterised by a spongy inside and a crispy exterior, usually baked in a pan. A typical instance features a dough leavened for an prolonged interval, leading to a developed taste and airier texture, topped with tomato sauce, cheese, and a wide range of toppings.
This particular pizza preparation provides a considerable and satisfying meal as a consequence of its thicker crust. The prolonged fermentation course of usually contributes to enhanced digestibility and a richer, extra advanced taste profile. Traditionally, this model displays conventional baking practices and regional ingredient availability as a substitute of origin, representing a definite culinary heritage.
