As a pizza community professional, you’ve certainly heard of Sicilian style, maybe even confused it with the Grandma style a time or two. But the Pan-Fried Sicilian is a little different. The twist is evident in the name: This Sicilian pizza, hugely popular in Northeastern Pennsylvania, is fried… in the pan. Make sense?
Until a few years ago, it was nearly impossible to find the size and style of pans needed to create this regional culinary powerhouse. Fortunately, Lloyd Pans’ 14×14 inch Sicilian pans have a 2-inch wall that allows for maximum rise in all your Sicilian pies, Grandma pizzas and even Detroit-style pies.
In this video featuring PMQ Pizza’s Brian Hernandez, you’ll learn about the history of Pan-Fried Sicilian pizza and how to make it using Sicilian pans from our friends at Lloyd Pans.
Related: Why Pan-Fried Sicilian Is “One of the Most Delicious Pizzas You’ll Ever Taste”
