A selected model of pizza, originating from Sicily, contains a thick, rectangular or sq. crust. Sometimes, one of these pizza is characterised by a spongy inside and a crispy exterior, usually baked in a pan. A standard instance features a dough leavened for an prolonged interval, leading to a developed taste and airier texture, topped with tomato sauce, cheese, and quite a lot of toppings.
This particular pizza preparation gives a considerable and satisfying meal resulting from 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.
