There’s something undeniably satisfying about biting into a thick, bubbly crust loaded with melty cheese and savory toppings, and that’s exactly what you get with this Sicilian Style Sheet Pan Pizza Recipe. It’s a straightforward, no-fuss approach to a classic that’s perfect for feeding a crowd or enjoying leftovers the next day.
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Why You'll Love This Recipe
Honestly, this Sicilian Style Sheet Pan Pizza Recipe won me over with its perfect balance of thick, airy crust and richly layered toppings. It’s everything you want in a comfort meal but way simpler than turning on a pizza stone or working with super thin dough.
- Easy Prep: The dough comes together without a rolling pin—just your hands and a sheet pan.
- Flavorful Crust: A quick rise with sauce added early in the process gives incredible umami and a slightly sweet tang.
- Generous Toppings: With three kinds of cheese and a spicy pepperoni kick, it’s a crowd-pleaser every time.
- Great for Leftovers: It reheats beautifully, making it perfect for the next day or meal prepping.
Ingredients & Why They Work
Each ingredient plays a key role here to recreate that authentic Sicilian-style thick-crust experience. Plus, choosing quality ingredients really elevates the flavor — especially the olive oil and cheeses.
- Water: Warm water helps activate the yeast perfectly for that airy rise; not too hot or you risk killing it.
- Active dry yeast: The slow-rise yeast creates the best texture compared to quick-rise varieties.
- Sugar: Just enough to feed the yeast and balance the dough's flavor.
- All-purpose flour: Gives the right chewiness; you can add a touch more if the dough feels sticky.
- Italian olive oil: Adds richness, moisture, and a subtle fruity note.
- Kosher salt: Enhances the dough and sauce without overpowering.
- Premade pizza sauce: Keep it simple or grab your favorite brand — it forms that delicious sauce base on the crust.
- Cherry or Roma tomatoes: Adds fresh, sweet tomato flavor and texture; Mutti Baby Romas are a fave for me.
- Crushed red pepper: Gives the sauce a gentle kick, but you can adjust based on your tolerance.
- Dried oregano: Classic herb to deepen the Italian flavor profile.
- Fresh mozzarella: Melts into little pockets of delight all over the pie.
- Deli provolone: Adds sharp, smoky layers that complement the spicy pepperoni.
- Whole milk mozzarella: Perfect for stretchiness and richness.
- Spicy pepperoni: Brings heat and savory umami; thin slices melt just right on top.
- Freshly grated parmesan: Finishing touch with salty, nutty notes.
- Olive oil (for drizzling): A light drizzle after baking keeps the crust tender and adds a glossy finish.
Make It Your Way
I love tweaking this Sicilian Style Sheet Pan Pizza Recipe depending on what I have at home or the mood I’m in. It’s a solid base that really welcomes all kinds of variations, so don’t hesitate to experiment!
- Variation: For a veggie-packed pizza, I swap out some meats for sliced bell peppers, mushrooms, or olives. The crust still gets that gorgeous rise and flavor.
- Dairy-Free Version: Try vegan cheese and add extra herbs for punch—though the texture will differ, the crust and sauce still shine.
- Spicy Upgrade: Add more crushed red pepper in the sauce or swap in spicy soppressata for a bold twist.
- Different Cheeses: Sometimes I add a bit of fontina or gouda for a creamier melt and a subtle smoky flavor.
Step-by-Step: How I Make Sicilian Style Sheet Pan Pizza Recipe
Step 1: Activate the Yeast and Get the Dough Going
Start by warming your water to about 105°F — warm to the touch but not hot. Sprinkle in your active dry yeast and sugar, then give it a gentle stir. Let it sit for about 5 minutes. You’ll know it's ready when the mixture starts to bubble and foam—that’s the yeast waking up and doing its magic.
Step 2: Mix the Dough by Hand
Pour your flour into a large bowl, add the kosher salt, then pour in the activated yeast mixture and olive oil. Using your hands, start pulling the flour into the liquids until a rough dough forms. Don’t be tempted to add all the flour at once—start with about 4 cups, then add more if the dough’s sticky. The dough should feel soft but not overly tacky.
Step 3: First Rise and Sauce on the Crust
Transfer the dough to a generously oiled sheet pan and gently stretch it to fit the corners—don’t worry if it resists; just rest it for a minute and then stretch again. Cover with plastic wrap or a damp kitchen towel and let it rise for about 1 to 1½ hours, until it’s puffed up nicely. Here’s the cool part — spread a thin layer of that zesty pizza sauce right over the dough before the next rise. It adds flavor deep into the crust and stops it from getting soggy.
Step 4: Add Toppings and Bake
Preheat your oven to 475°F. Once the dough has risen and the sauce is on, it’s time for the cheese and toppings! Start with torn fresh mozzarella, layer your thinly sliced provolone, sprinkle on the grated whole milk mozzarella, then arrange spicy pepperoni slices on top. Finish with a light sprinkle of crushed red pepper if you like extra heat. Bake in the center of the oven for about 18-22 minutes, or until the cheese is bubbly and the crust edges turn golden brown.
Step 5: Final Touches and Serve
When it comes out, immediately sprinkle fresh grated parmesan and drizzle olive oil over the top. Let it rest a few minutes before slicing—this helps the cheese settle and the crust crisp up beautifully at the edges, giving you the perfect bite every time.
Top Tip
Making this Sicilian Style Sheet Pan Pizza Recipe a few times taught me there are some little things that really take it from good to amazing.
- Yeast Temperature Matters: Double-check your water temperature—it should be warm but never hot. I once killed my yeast with boiling water, and the dough just wouldn’t rise.
- Don’t Rush the Rise: Patience here makes all the difference. The longer the dough proofs, the better the texture and flavor.
- Sauce on the Dough: Adding sauce before topping locks in that savory flavor and prevents sogginess—a game-changer I picked up from my grandma’s cooking.
- Use a Heavy Sheet Pan: A sturdy pan helps distribute heat more evenly, ensuring crisp bottoms without burning.
How to Serve Sicilian Style Sheet Pan Pizza Recipe
Garnishes
I’m a big fan of fresh basil leaves if I have them on hand—adding them right after baking gives a fragrant pop of herbaceous freshness. A sprinkle of chili flakes or a dash of finishing olive oil also elevates the flavors wonderfully.
Side Dishes
Serve it alongside a crisp green salad tossed with lemon vinaigrette or roasted seasonal veggies. Sometimes I make a simple antipasto platter with olives and marinated artichokes for a real Italian vibe.
Creative Ways to Present
For a casual party, I cut the pizza into bite-sized squares and arrange them on a wooden board with fresh herbs scattered on top. For family dinners, I love plating it with small bowls of extra parmesan and chili flakes, letting everyone customize their slices.
Make Ahead and Storage
Storing Leftovers
I find placing leftovers in an airtight container or tightly wrapped in foil in the fridge keeps them fresh for 3 to 4 days. The crust stays surprisingly crisp if you reheat thoughtfully.
Freezing
You can freeze the unbaked dough stretched out on a sheet pan, wrapped tightly in plastic, for up to a month. When ready, thaw it overnight in the fridge, add your toppings, and bake as usual. It’s a lifesaver for busy weeks!
Reheating
Reheating in a 375°F oven for about 10 minutes on a wire rack brings back the crispy crust and melty cheese better than the microwave ever could.
Frequently Asked Questions:
All-purpose flour works best for this recipe because it balances gluten for chew and structure. You can experiment with bread flour for a chewier crust or a mix with whole wheat for nuttiness, but expect slight texture changes.
Spreading sauce on the dough before the second rise infuses the crust with extra flavor and helps keep it moist without becoming soggy. This step gives the pizza that distinct savory depth that’s a hallmark of Sicilian-style pizza.
Absolutely! You can prepare the dough the day before, refrigerate it covered, and let it come to room temperature before stretching it in your sheet pan. This actually improves the flavor by allowing a slow, cold ferment.
I recommend baking on the middle rack and using a heavy sheet pan to distribute heat evenly. Avoid piling on too many wet toppings and keep an eye on the pizza during the last few minutes to prevent burning. A quick broil at the end will crisp edges but watch closely!
Final Thoughts
This Sicilian Style Sheet Pan Pizza Recipe holds a special place in my kitchen rotation. It’s one of those dishes that feels like a big, warm hug—comforting, flavorful, and easy enough to pull together for regular weeknight dinners or casual gatherings. I hope you enjoy making it as much as I do, and that it becomes your go-to for feeding family and friends with minimal fuss but maximum delight.
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Sicilian Style Sheet Pan Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Grandma’s Sicilian-Style Sheet Pan Pizza is a delicious and easy homemade pizza featuring a thick, flavorful crust that rises directly on the pan. Topped with zesty tomato sauce, layers of fresh and shredded mozzarella, spicy pepperoni, and finished with a drizzle of olive oil and fresh Parmesan, this pizza perfectly blends Sicilian and Detroit styles for a crowd-pleasing meal.
Ingredients
Dough
- 1¼ cup water (tap water, 105° F)
- 2¼ teaspoon active dry yeast (one packet)
- 2 teaspoons sugar
- 4 to 4½ cups all-purpose flour (plus more if needed)
- ¼ cup Italian olive oil (preferably extra-virgin)
- 1 tablespoon kosher salt
Sauce
- 14 oz premade pizza sauce
- 14 oz can cherry or Roma tomatoes (Mutti Baby Roma Tomatoes preferred)
- ¼ teaspoon crushed red pepper (or more to taste)
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- ½ teaspoon dried oregano
Toppings
- 4 oz fresh mozzarella (ripped into pieces)
- ½ lb thinly sliced deli provolone (Boar's Head Picante Provolone recommended)
- 8 oz freshly grated whole milk mozzarella
- 6 oz sliced spicy pepperoni
- Fresh grated Parmesan cheese (for finishing)
- Olive oil (for drizzling)
Instructions
- Activate Yeast: Warm the water to 105° F and combine with the active dry yeast and sugar. Stir gently and let sit for 5 to 10 minutes until foamy and activated.
- Make Dough: In a large mixing bowl, combine 4 cups of all-purpose flour with kosher salt. Add the yeast mixture and olive oil. Stir until the dough begins to come together. Add more flour gradually as needed to form a soft, slightly sticky dough.
- Knead Dough: Turn the dough out onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook.
- First Rise: Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let rise in a warm area for 1 hour or until doubled in size.
- Prepare Sauce: In a medium bowl, combine premade pizza sauce, cherry or Roma tomatoes, crushed red pepper, kosher salt, sugar, and dried oregano. Stir well and set aside for flavors to meld.
- Prepare Pan and Second Rise: Oil a large sheet pan generously with olive oil. Place the risen dough onto the pan and press it out evenly with your fingers to cover the pan surface. Cover again and let the dough rise on the pan for 30 minutes until puffy.
- Preheat Oven: Preheat your oven to 475° F while the dough completes its second rise.
- Top Dough: Spread the prepared sauce evenly over the risen dough, leaving a small border around the edges. Sprinkle fresh mozzarella pieces evenly over the sauce. Add sliced provolone, then the freshly grated mozzarella, and arrange the sliced spicy pepperoni on top.
- Bake Pizza: Place the sheet pan pizza in the preheated oven and bake for 20 minutes until the cheese is melted, bubbly, and the crust is golden and cooked through.
- Finish and Serve: Remove the pizza from the oven and immediately sprinkle fresh grated Parmesan cheese on top. Drizzle with olive oil before slicing into 8 servings and serving warm.
Notes
- This recipe does not require a rolling pin; dough is pressed out by hand for a rustic texture.
- Use active dry yeast, not instant or quick-rise, for proper dough development.
- The second rise directly on the sheet pan creates a light, airy crust with excellent flavor.
- Adjust crushed red pepper to control the spice level of the sauce.
- Substitute whole milk mozzarella with part-skim if a lighter option is desired.
- Allow the dough to fully rise in a warm, draft-free spot for best results.
- Mutti Baby Roma Tomatoes add a sweet, tangy flavor but canned Italian tomatoes can be used instead.
Nutrition
- Serving Size: 1 slice (⅛ pizza)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
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