Sicilian Pizza
A thick, chewy, rectangular pizza with a crispy, olive oil-fried bottom crust. This sheet pan classic is easy to make at home and perfect for feeding a crowd, topped with a simple tomato sauce and plenty of cheese.
For 8 servings
Activate Yeast and Mix Dough
- In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast. Whisk gently and let it sit for 5-10 minutes until the mixture is foamy.
- Add the flour, salt, and 60ml (1/4 cup) of olive oil to the bowl.
- Using a dough hook on low speed or a wooden spoon, mix until a shaggy dough forms and no dry flour remains.
Knead and First Rise
- Increase the mixer speed to medium-low and knead for 5-7 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic.
- Form the dough into a ball and place it in a large, lightly oiled bowl, turning to coat.
- Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
Prepare Pan and Shape Dough for Second Rise
- Pour the remaining 45ml (3 tbsp) of olive oil into a 13x18 inch (half sheet) baking pan. Use your hands to spread it evenly across the bottom and up the sides.
- Gently punch down the risen dough to release the air. Transfer it to the center of the prepared pan.
- Using your fingertips, press and stretch the dough towards the corners of the pan. If it resists or shrinks back, cover it and let it rest for 10-15 minutes to relax the gluten, then continue stretching until it fills the pan.
- Cover the pan loosely with plastic wrap and let the dough rise again for 30-45 minutes, until it becomes puffy.
Preheat Oven and Prepare Toppings
- About 20 minutes into the second rise, preheat your oven to 425°F (220°C) with a rack in the lower-middle position.
- In a medium bowl, stir together the crushed tomatoes, minced garlic, dried oregano, and black pepper. Season with additional salt if needed (canned tomatoes vary).
Assemble and Bake the Pizza
- Once the dough has finished its second rise, gently dimple the surface with your fingertips, similar to making focaccia.
- Spread the tomato sauce evenly over the dough, leaving a small 1/2-inch border around the edges.
- Sprinkle the shredded mozzarella cheese evenly over the sauce, followed by the pepperoni slices.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes.
Check for Doneness, Cool, and Serve
- The pizza is done when the cheese is bubbly and lightly browned, and the crust is golden. Carefully lift a corner with a spatula to check the bottom; it should be deep golden brown and crispy.
- If the bottom needs more color, move the pan to the lowest oven rack for the final 2-3 minutes of baking.
- Remove the pizza from the oven and let it cool in the pan for 5 minutes. This allows the crust to set.
- Carefully slide the pizza onto a large cutting board. Slice into 8 squares and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a block of low-moisture mozzarella and shred it yourself. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
- 2Don't skimp on the olive oil in the pan. It's essential for creating the signature crispy, almost-fried bottom crust of a Sicilian pizza.
- 3If your dough is very sticky, lightly oil your hands instead of adding more flour. This keeps the dough hydrated and tender.
- 4For a more complex flavor, let the dough cold-ferment. After the first rise, place the covered dough in the refrigerator for 24 to 72 hours before shaping.
- 5Letting the dough rest for 10-15 minutes if it resists stretching is crucial. Forcing it will only make it tougher.
Adapt it for your goals.
Flour Choice
For an even chewier crust with better structure, substitute bread flour for the all-purpose flour in a 1:1 ratio.
Topping VariationsTopping Variations
Feel free to add other classic toppings like cooked sausage, bell peppers, onions, or mushrooms. Add vegetables on top of the cheese to prevent a soggy crust.
Herbaceous CrustHerbaceous Crust
Add 1 teaspoon of dried oregano or Italian seasoning directly into the dough with the flour for an herb-infused crust.
Why this is on our healthy list.
Rich in Lycopene
The tomato sauce is an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Source of Calcium
Mozzarella cheese provides a good amount of calcium, which is essential for strong bones and teeth.
Provides Energy
The carbohydrate-rich crust serves as a quick and effective source of energy for the body.
Frequently asked questions
A single slice (1/8th of the pizza) contains approximately 590-610 calories, depending on the exact toppings and cheese used.
