Characterized by a rectangular shape due to being pan cooked, with a crust that is generally over an inch thick, this style of pizza originated in the bakeries, not the pizzerias, of Sicily, where it is sold as Sfinciuni. In Sicily, Sfinciuni is topped with a tomato sauce spiked with anchovies and onions under a canopy of breadcrumbs rather than the tomato sauce and cheese we see in NYC. That latter recipe is the result of the American melting pot effect of throwing Neapolitans and Sicilians together into lower Manhattan
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