By Brian Hernandez
Cue the Twilight Zone theme music and adjust your tin foil hats because we’re diving into (mostly) uncharted pizza territory—Pan-Fried Sicilian (PFS) pizza, to be precise. It’s the unicorn of pizza styles, elusive and underappreciated. But thanks to Nick Turco of Turco’s Pizza, it’s galloping its way into the spotlight.
Nestled in the heart of Pennsylvania—New Castle, to be specific—Turco is bringing this crispy-bottomed, cheddar-topped legend from the northeastern corner of the state (NEPA) to a whole new audience. And, trust me, this crust is worth the fuss. The Pan-Fried Sicilian style is a sleeper hit waiting for its time in the spotlight.
“It’s been around in northeastern Pennsylvania for quite some time,” Turco said. “The first place to start making it was called Victory Pig.” After living in that area for a few years, Turco brought the style back to his hometown in 2020 and eventually opened his own location in April 2023.
What makes Pan Fried Sicilian unique? According to Turco, it’s all about the crust. “Fresh dough is fried in a pan with oil, usually peanut oil. It creates this unique crust that’s fried on the bottom and sides while baking on top.”
It’s a method that’s as challenging as it is rewarding—and that’s coming from someone who’s spent years perfecting it. “The style has been around for decades in Northeastern Pennsylvania,” Turco added, “and I wanted to bring it to my community. It took a little while to get it dialed in. With a lot of help from people that live out that way and a lot of experimenting, we got a good recipe. But it was a little bit rough starting out.”
The Challenges of Mastery
Pan-Fried Sicilian is not for the faint of heart. “The amount of oil involved can make it tough for new pizza makers,” Turco admitted. “Stretching the dough in an oiled pan and getting it to the corners while maintaining the structure is a skill that takes time. Plus, there’s not much information out there about this style, so it’s a lot of trial and error. I hope to one day fill in some of those informational gaps myself and help the spread of this style.”
And let’s not forget the babysitting. “The pizza takes a good amount of attention,” Turco said. “The oil is very hot, and there’s a lot of it.”
If you’re imagining a mozzarella-laden pie, think again. Turco’s PFS uses sliced mild white cheddar—a nod to NEPA tastes. “It’s a tradition in Northeast Pennsylvania, and it pairs perfectly with the crust and onions,” he said, adding that the onions come standard—no extra charge. “It’s all part of the package deal.”
As for the frying medium, peanut oil reigns supreme. “It’s expensive, but it seems to be the best option, in my opinion. I used my mother and my wife as blind taste-testers and tried several oil varieties and blends, and they always chose the peanut oil versions. But cheap versions of peanut oil can change the flavor. Get the top-shelf brand. You can taste the difference every time. At least my wife and mother can.”
Is there anything special about the sauce? “The sauce is typically a little chunky, made from crushed tomatoes with some herbs,” Turco noted. “I use a little smoother sauce. The crowd around here appreciates the smoother style sauce.”
Turco bakes his Pan-Fried Sicilian pies in a deck oven—he said a conveyor oven won’t do the trick because this is a hands-on project from the get-go. He uses a bubble popper for the fresh dough and a long, straight spatula to check that booty. For the pan, he recommends a deeper one, such as a Detroit or Sicilian pan.
Spreading the Pan-Fried Sicilian Gospel
Like any pioneer, Nick has faced his share of skeptics. “One of our videos got 750,000 views on Facebook, but with that came the trolls and haters who don’t understand the style or think it’s ‘deep-fried pizza.’ But we take it in stride. I engage with them sometimes, but it’s mostly entertaining.
“Out of the people that try it, 99 times out of 100 the crust is what they love the most because there’s nothing else like it here. The lightness, the airiness, and definitely the crunch and flavor.”
Turco said he has dabbled with other styles—like Neapolitan and New York—and has the right set-up for the Detroit style, too. But, he added, “Right now, it’s all about perfecting the Pan-Fried Sicilian….For now, we’re focused on quality and consistency with what we’re doing. I actually find PFS more fun.”
Turco’s ultimate goal: “I am trying to get this style put on those pizza maps you see online because I think it deserves it. Chicago style, Detroit style and Pan-Fried Sicilian style with a flag in Northeast Pennsylvania. But if I ever do another style, I see it being a thinner New York-style pie being added to the menu. We are already selling slices, so it just makes sense.”
In the ever-expanding universe of pizza styles, Pan-Fried Sicilian stands out as a crispy, cheesy marvel. Thanks to trailblazers like Turco, this hidden gem is gaining the recognition it deserves. So next time you’re in New Castle, swing by Turco’s Pizza and experience the magic of PFS for yourself. As Nick would say, “Just give it a try.” Who knows? You might just discover your new favorite style.
Brian Hernandez is PMQ’s associate editor and director of the U.S. Pizza Team.
