Italian-American bakeries, east coast
Sicilian
American square, Detroit's ancestor
Thick, square, and proofed in the pan
Get ingredient amountsThe bakery square: thicker and airier than grandma, proofed in the pan until it is a bread dough, and sauced heavily. Descended from sfincione by way of every Italian bakery that sold slices at the counter.
How to make it
- Mix and knead to a soft, slack dough.
- Bulk until doubled, then press into a well-oiled pan in two stages with a rest between.
- Proof in the pan until it wobbles and a poke fills back slowly. Underproofing here gives you a dense brick.
- Sauce right up to the edges, cheese, then bake.
- Cut into squares in the pan, but lift the pieces out to cool or the bottoms soften.
Fermentation
| Stage | Time | Temperature | Notes |
|---|---|---|---|
| Bulk | 2 h | 22°C / 72°F | |
| Pan proof | 3 h | 23°C / 73°F | Until it is domed and full of bubbles. |
This is the recipe's usual schedule. If you picked a different ready time in the calculator, follow the timeline on your ingredient list. How to read the dough →
The bake
Oven245°C473°F
Time20-25 minutes
Surface. Oiled steel pan, lower rack
Longer and cooler than a round pie. The crumb needs the time.
On top
- Sauce
- Cooked tomato with oregano and garlic, thick enough to sit on top.
- Cheese
- Mozzarella, sometimes with grated pecorino under the sauce.
- Toppings
- Onion, pepper, sausage. It carries weight better than any round pizza here.
You got it right when An open, bready crumb an inch tall with a fried, golden bottom.