Spicy Spring Sicilian Pizza: A Crispy, Cheesy Homage to NYC’s Favorite Square
Crispy-edged squares boast airy crumb, vibrant sauce, and curled pepperoni cups.
Spicy Spring Sicilian Pizza: An Homage to a New York Icon
Of all the pizza pies in New York City, few have reached the cult status of the Spicy Spring Square from Prince Street Pizza. Crispy-edged, thick-crusted, and topped with a blizzard of curled ‘ronis and a punchy tomato sauce, it’s a must-try for pizza aficionados. Today, we’re recreating this iconic Sicilian slice at home—no plane ticket required.
Why Spicy Spring Sicilian Stands Out
The Spicy Spring Square isn’t just another pan pizza. It stands out due to:
- Crispy bottom but airy, focaccia-like interior
- Generous spicy tomato sauce that doesn’t overwhelm the chew of the crust
- Layers of stretchy cheese—a barrier between sauce and dough
- A heaping of small, thick-cut pepperoni that curl into cups and crisp at the edges
This pizza is equal parts engineering and indulgence—a showstopper for parties, weeknight treats, or culinary bragging rights.
Table of Contents
- Background: The Roots of Sicilian-Style Pizza
- Step 1: Making the Sicilian Pizza Dough
- Step 2: Spicy Tomato Sauce Matters
- Step 3: Building and Assembling the Pizza
- Step 4: The Baking Method
- Step 5: Finishing Touches
- Tips, Substitutions & Variations
- Frequently Asked Questions (FAQs)
Background: The Roots of Sicilian-Style Pizza
Sicilian pizza (or “sfincione”) hails from Palermo, Sicily. Traditionally, it’s a thick, fluffy slab of bread topped with robust tomato sauce, onions, and often anchovies and breadcrumbs.
The New York adaptation gave the style new life, introducing mozzarella, copious olive oil, and, in the case of Spicy Spring, a literal mountain of pepperoni. Prince Street Pizza’s celebrated version draws lines out the door; its features—cushioned crust, plush with cheese, vivid sauce, pepperoni that forms charred cups—are a love letter to both Italian tradition and New York’s bold palate.
Step 1: Making the Sicilian Pizza Dough
A remarkable Sicilian pizza starts with dough that’s light and pillowy inside, yet crispy and golden on the outside. This is achieved via:
- High-hydration dough: More water relative to flour, yielding open crumb structure.
- Plenty of olive oil: Both in the dough and pool-lined pan for a crisp, almost fried bottom crust.
- Long, cold fermentation: Resting the dough in the fridge at least 24 hours (up to 72) allows flavor and structure to develop.
Essential Ingredients
- Bread flour (or high-protein flour)
- Water (lukewarm)
- Instant yeast
- Fine sea salt
- Extra-virgin olive oil
- Pinch of sugar (to help browning)
Mixing and Bulk Fermenting:
Combine flour, salt, sugar, and yeast in a bowl. Stir in water and olive oil until a sticky dough forms. Use a stand mixer with a dough hook to develop gluten for 7–10 minutes, or knead by hand with oiled fingers, folding onto itself. The dough should become smooth, elastic, and tacky.
Rest dough in a lightly oiled bowl, covered, at room temperature for 30–40 minutes, then transfer to the refrigerator. Cold ferment, well-covered, for at least 24 hours (preferably 48–72). This time imparts flavor, chew, and structure.
Pan and Final Proof
- Generously oil a dark steel 13″ x 18″ half-sheet pan (or Sicilian pizza pan).
- Turn cold dough onto pan, stretching gently to fit edges—avoid tearing.
- If dough resists, let it rest 10–15 minutes, then try again gently.
- Cover and let proof at room temperature 2–3 hours until puffy and doubled in height, with bubbles visible.
Step 2: Spicy Tomato Sauce Matters
The sauce on Spicy Spring pizza is decisive—bright, rich, with a controlled heat that builds bite after bite.
Key Components of the Sauce
- High-quality canned tomatoes: Opt for whole San Marzanos or DOP-certified varieties, crushed by hand or passed through a food mill.
- Fresh garlic: Sauté gently in olive oil to start.
- Chili flakes: Calabrian or generic, to taste.
- Oregano and basil: Classic pizza herbs add aroma and flavor.
- Sugar (optional): A small amount to round acidity if needed.
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Preparation:
Heat olive oil in a saucepan over medium heat. Add minced garlic and chili flakes, blooming them gently (do not brown). Pour in crushed tomatoes, salt, and herbs. Simmer uncovered for 25–30 minutes until concentrated but spoonable.
For authentic “Spicy Spring” heat, amp up the chili flakes and blend in a dash of hot sauce or Calabrian chili paste. Let cool before assembling pizza.
Step 3: Building and Assembling the Pizza
A signature of this pizza is the order of assembly:
- Cheese goes directly atop dough, creating a moisture barrier.
- Sauce is dolloped or ladled over the cheese, rather than beneath.
The Cheese
- Low-moisture mozzarella: Shredded is best, applied first and evenly to cover the surface.
- Optional: A hint of sharp cheese (like Pecorino Romano or provolone) for added flavor.
The Pepperoni
- Use thick-sliced, natural casing pepperoni for proper cup-and-char action.
- Arrange slices densely, overlapping if desired, to create curled, burnt-edged “roni cups.”
- The distinct pools of rendered fat in each cup are part of the experience.
For best results, layer as follows:
- Drizzle olive oil over dough in pan.
- Layer cheese evenly.
- Dollop or spoon sauce generously but don’t flood.
- Top fully with pepperoni slices.
Step 4: The Baking Method
Bake the pizza in a very hot oven, at least 500°F/260°C (or as hot as your oven allows). The key is to balance:
- A crispy, golden brown base
- An interior that stays airy and moist
- Melted, lightly browned cheese
- Pepperoni that have curled and browned on the edges
Tips for Baking
- Use a dark steel pan to ensure maximum bottom crispness.
- If your oven’s heat is uneven, rotate the pan halfway to bake evenly.
- For extra crispy crust, remove pizza from pan in last 2–3 minutes and set directly on the oven rack.
- Bake for 16–24 minutes until bottom is deep golden, cheese bubbles, and pepperoni is charred at the edges.
Step 5: Finishing Touches
Once out of the oven, transfer the pizza to a wire rack for a few moments to prevent sogginess.
Optional finishing touches include:
- A drizzle of good olive oil
- Chopped fresh basil or oregano
- A dusting of grated Pecorino Romano
- A sprinkle of extra chili flakes
Let cool 5 minutes before slicing for clean-edged squares and optimal cheese pull.
Tips, Substitutions & Variations
- For a milder version, reduce or omit the chili flakes in the sauce.
- Substitute part-skim mozzarella for low-moisture mozzarella if necessary, but squeeze lightly to reduce water for best results.
- Swap out pepperoni for other cured meats, like soppressata or spicy salami, for a twist.
- For a vegetarian version, use roasted veggies and extra cheese in place of pepperoni.
- Pan type impacts the crust: aluminum pans work but produce a lighter bottom than dark steel.
Frequently Asked Questions (FAQs)
What makes Prince Street’s Spicy Spring Sicilian pizza unique?
Its combination of thick, airy-yet-crispy focaccia-style crust, spicy tomato sauce, a full blanket of cheese, and distinctive cup-and-char pepperoni sets it apart from any other NYC-style Sicilian slice.
Can I use store-bought pizza dough?
Yes, but you’ll sacrifice some flavor and the pillowy texture of a long-fermented dough. If using store-bought, proof it in the pan the same way for best results.
Why does the pepperoni curl into cups?
Only natural casing, thick-sliced pepperonis curl when baked, creating the “cup and char” effect. Ask at your deli, or look for specialty brands when shopping.
What if I don’t have a dark steel pan?
A standard aluminum half-sheet or cake pan will work, but may give you a paler, softer crust. You can move the pizza onto a preheated pizza steel or stone for the last few minutes to compensate.
How long can I keep leftovers?
Leftovers keep 2–3 days refrigerated, wrapped tightly. Reheat in a hot oven or on a skillet for maximum crispness before serving again.
Can I freeze this pizza?
Absolutely. Cool, slice, and store in airtight containers or bags. Reheat directly from frozen in a preheated oven or toaster oven for best results.
Nutritional Information (Estimated Per Slice)
| Calories | Carbohydrates | Protein | Fat | Sodium |
|---|---|---|---|---|
| 340 | 38g | 13g | 16g | 800mg |
Final Thoughts
This Spicy Spring Sicilian recipe faithfully recreates a modern NYC classic—marrying pillowy crumb, crispy crust, zingy sauce, molten cheese, and signature charred pepperoni. It’s an ambitious bake, but the reward is a deeply satisfying, social-media-worthy pie worthy of your kitchen and dinner table.
Want to Try More Iconic Pizzas?
- Classic Neapolitan-Style Pizza
- Detroit-Style Pan Pizza
- Grandma Pie
- New York-Style Thin Crust
- Roman Pizza al Taglio
Happy baking—and may your ‘ronis cup and char every time!
References
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