Name: Sicilian Style Sheet Pan Pizza Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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; 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; 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)

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.

A rectangular pizza in a black metal pan with a golden-brown cheese layer on top, scattered unevenly with some red sauce spots showing through. The crust around the edges is thick and slightly puffed with a light golden color. A woman's hand is holding a pizza server lifting a square slice that shows the same cheese and sauce layers on top and a firm base at the bottom. The scene is set on a white marbled surface with a small part of a white plate visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sicilian Style Sheet Pan Pizza Recipe
Top Tip
How to Serve Sicilian Style Sheet Pan Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sicilian Style Sheet Pan Pizza Recipe

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.

Flat lay of a small mound of all-purpose flour, a few whole brown eggs with clean shells, a small white bowl of golden Italian extra-virgin olive oil, a small white bowl of active dry yeast granules, a small white bowl of granulated sugar, a small white bowl of kosher salt, fresh torn pieces of creamy white mozzarella cheese, thin slices of spicy pepperoni arranged neatly, thin slices of pale yellow provolone cheese, ripe cherry tomatoes clustered together, a small white bowl of vibrant red pizza sauce, a small white bowl of crushed red pepper flakes, a small white bowl of dried oregano, freshly grated parmesan cheese scattered in a small white bowl, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a rectangular pizza dough placed in a black pan on a white marbled surface. The dough is covered with a layer of red tomato sauce, topped with scattered blobs of white mozzarella cheese and many round slices of red pepperoni. On the right side of the pan, several large white mozzarella slices are being added with a fork resting on them. Surrounding the pan are three white bowls: one with shredded white cheese, one with grated light-colored cheese, and one with more white mozzarella slices. Photo taken with an iphone --ar 2:3 --v 7

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

Sicilian sheet pan pizza - Serving Suggestion

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:

Can I use other types of flour for this Sicilian Style Sheet Pan Pizza Recipe?

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.

Why does the sauce go on before the first rise?

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.

Can I make the dough ahead of time?

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.

How do I get the bottom crust crispy without burning the toppings?

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.