Sicilian Pizza With Saffron

Bring Sicilian-inspired flavours to your kitchen with this homemade Sicilian pizza recipe. Inspired by sfincione, it features a thicker, soft, and spongy crust baked in a rectangular tray.

This version is topped with tomato sauce, onion, anchovies, two types of cheese, Italian herbs, and Saffronice Saffron Powder for an aromatic twist. Cut it into generous squares and serve warm for an easy meal that's perfect for sharing.

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Why You'll Love This Recipe

This Sicilian pizza is a great choice when you prefer a thicker, softer pizza base rather than a thin and crispy crust. The homemade dough rises before baking, creating a thick, soft and spongy base that's ideal for the generous toppings.

The toppings bring together rich tomato sauce, savoury anchovies, onion, hard cheese, and Pecorino Romano, while Italian seasoning and saffron add an aromatic finish.

It's also made for sharing. Bake it in one large rectangular tray, slice it into generous squares, and serve it straight from the oven for a casual family meal or gathering.

What Is Sicilian Pizza?

Sicilian pizza, or sfincione, is a style of pizza associated with Sicily. One of its most recognisable features is its thick, soft base, which is generally baked in a rectangular tray rather than shaped into a thin round pizza.

This recipe starts with a homemade dough made from soft wheat and durum wheat flour. Once risen, the dough is stretched into an oiled tray before the toppings are added.

This version takes inspiration from that style while adding its own combination of anchovies, cheeses, Italian herbs, and saffron.

Recipe Snapshot

Ingredients

For the Pizza Dough

• 20 g (0.7 oz) yeast
• 500 g (1.1 lb) soft wheat flour
• 500 g (1.1 lb) durum wheat flour
• 500 ml (2 cups) warm water
• 25 g (about 1½ tablespoons) salt
• 50 g (about 55 ml / 3½ tablespoons) olive oil

For the Toppings

• 4 tablespoons (60 ml) pasta or pizza sauce
• 2 onions, chopped
• 30 g (1 oz) anchovies, drained
• 250 g (8.8 oz) your favourite hard cheese, grated or sliced as appropriate
• 100 g (3.5 oz) Pecorino Romano cheese, grated
• Cooking oil, as needed for the tray
• 1–2 tablespoons Italian seasoning
• ¼ teaspoon Saffronice Saffron Powder
• Fresh oregano, for serving
• High-quality salami, optional
• Extra virgin olive oil, for finishing
• Let's Make the Pizza

Let's Make the Pizza

Step 1 – Activate the Yeast

Add the 20 g yeast to 500 ml warm water and stir gently. Leave it for at least 10 minutes before continuing with the dough.

Step 2 – Make the Dough

Add the soft wheat flour and durum wheat flour to the yeast mixture, followed by the salt and olive oil.

Mix until a dough begins to form, then knead well until combined and workable.

Cover the dough with a damp cloth and leave it in a warm but not hot place for approximately 2 hours, or until doubled in size.

Step 3 – Preheat the Oven

Once the dough has doubled in size, preheat the oven to 180°C (350°F).

Lightly coat the inside of a large rectangular baking tray with cooking oil to prevent sticking.

Step 4 – Shape the Pizza

Transfer the risen dough to the prepared tray.

Gently stretch the dough toward the edges until it fits the tray. Use your fingertips to make light indentations across the surface.

Avoid pressing too firmly, as you want to retain some of the air in the risen dough.

Step 5 – Prepare the Saffron & Herb Seasoning

Combine 1–2 tablespoons Italian herb seasoning with ¼ teaspoon Saffronice Saffron Powder in a small bowl. Mix until evenly combined.

Then sprinkle this mixture over the pizza when adding the toppings.

Step 6 – Add the Toppings

Spread 4 tablespoons pasta or pizza sauce evenly over the prepared dough.

Add the chopped onions and the first hard cheese, followed by the drained anchovies.

Sprinkle the Italian seasoning and saffron mixture evenly over the pizza, then finish with the Pecorino Romano.

If you're adding salami, distribute it over the pizza at this stage.

Step 7 – Bake

Place the pizza in the preheated oven and bake at 180°C (350°F) for approximately 25–30 minutes.

The pizza is ready when the cheese is bubbling and the crust has developed a light golden colour.

Step 8 – Slice & Serve

Remove the pizza from the oven and allow it to stand briefly before slicing into generous squares.

Finish with fresh oregano and a drizzle of extra virgin olive oil.

Serve while warm.

Tips for a Better Sicilian Pizza

Making a thick pizza base is slightly different from preparing a thin-crust pizza, but a few simple details can help.

• Give the dough enough time to rise. Don't rush the resting period. Wait until the dough has roughly doubled in size before moving on to shaping.
• Use warm, not hot, water. Excessively hot water can affect the yeast.
• Oil the tray well. A light coating helps prevent the thick dough from sticking as it bakes.
• Stretch rather than aggressively roll the dough. Gently working it toward the edges of the tray helps preserve more of the air created during rising.
• Don't overload the toppings. A thick pizza can support plenty of toppings, but adding too much moisture can make the centre heavy.

What Cheese Works Best?

The recipe uses 250 g of your favourite hard cheese plus 100 g Pecorino Romano, giving you some flexibility when choosing the first cheese.

Choose a cheese that melts well and complements the salty, savoury flavour of the anchovies and Pecorino.

The Pecorino Romano provides a stronger, saltier finish, so keep that in mind when adding additional salt to the pizza.

Easy Ways to Make It Your Own

The optional salami is an easy way to make the pizza more substantial. You can add it before baking along with the remaining toppings.

If you prefer to keep things simpler, leave the salami out and allow the anchovies, onion, cheese, herbs, and saffron to provide the main flavours.

You can also adjust the amount of Italian seasoning between 1 and 2 tablespoons depending on how herb-forward you want the finished pizza to taste.

Storage & Reheating

Allow leftover pizza to cool before transferring it to an airtight container. Refrigerate within 2 hours and use within 3 days.

For the best texture, reheat slices in the oven until thoroughly hot. This helps the base retain more of its texture than microwaving.

If using a microwave, heat individual portions only until hot throughout to avoid making the crust excessively soft.

More Saffron Recipes to Try

If you enjoyed this savoury saffron pizza, here are a few more recipes featuring saffron in completely different dishes.

• Vegetarian Saffron-Infused Paella - Try Vegetarian Saffron-Infused Paella for another satisfying dish designed for sharing, combining rice, vegetables, and saffron in one colourful meal.
• Saffron Risotto - A creamy Italian-inspired rice dish that offers another savoury way to cook with saffron.
• Baked Salmon with Sun-Dried Tomato, Basil & Saffron - combines Mediterranean-style flavours with an easy baking-paper cooking method for a lighter main course.

Ready to Make Pizza?

Once baked, let the pizza stand briefly before cutting it into generous squares. Finish with fresh oregano and a drizzle of extra virgin olive oil, then serve while warm.

Frequently Asked Questions

What makes Sicilian pizza different?

Sicilian pizza is known for its thicker, softer base and is commonly baked in a rectangular tray. This recipe is shaped in a tray and sliced into generous squares after baking.

How long should I let the pizza dough rise?

Allow approximately 2 hours, or until the dough has doubled in size. The exact time can vary depending on the temperature of your kitchen.

Why does this recipe use two types of flour?

The dough uses equal quantities of soft wheat flour and durum wheat flour. Keep both when following this particular dough formulation.

Are anchovies required?

Anchovies are included as one of the main toppings in this recipe. If you remove them, you'll change the flavour profile considerably, particularly the salty, savoury character they provide.

Can I add salami?

Yes. Salami is an optional topping. Add it along with the other toppings before the pizza goes into the oven.

How do I know when the pizza is ready?

Bake for approximately 25–30 minutes at 180°C (350°F). Look for bubbling cheese and a lightly golden crust.