Mimmo's Pizza Shoppe Experience

Pro tips

• Use a well-hydrated dough for an open, airy crumb; let it rise slowly in the pan for 2–4 hours before topping.
• Mix ricotta filling with salt, black pepper, and grated cheese; distribute evenly to prevent pockets of excess moisture.
• Bake at high heat (475–500°F) until the crust edges are golden and the filling is set but still creamy; 20–25 minutes is typical.
• Score the top crust lightly before baking to allow steam to escape and promote even browning without large bubbles.

Substitutions

• Ricotta → creamy mozzarella or a blend of mozzarella and mascarpone (slightly denser filling)
• All-purpose flour → bread flour (higher protein, chewier crust)

Storage & make-ahead

Store cooled pizza covered at room temperature for up to 2 days, or refrigerate for 3–4 days. Reheat in a 350°F oven for 10–12 minutes until the crust crisps and filling warms through.

Equipment

rectangular sheet pan or Sicilian pizza pan · stand mixer (optional, for dough)

What is a Sicilian pizza?

Sicilian pizza is a thick, rectangular pizza with a fluffy or crispy crust, traditionally topped with tomato sauce and cheese. Stuffed versions feature ricotta or other fillings layered inside.

Can you make stuffed Sicilian pizza at home?

Yes. Use a thick focaccia or pizza dough, spread ricotta mixed with seasonings and cheese on half, fold or layer dough over it, then top and bake until the crust is golden and filling sets.

How do you know when Sicilian pizza is done?

The crust should be golden brown on top and bottom, and the ricotta filling should be warm and slightly set (not runny) when tested with a fork.

What's the difference between Sicilian and regular pizza?

Sicilian pizza uses a thicker, airier dough, is baked in a rectangular pan, and often has more generous toppings. Regular pizza is thinner and cooked in a round shape.