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

Scale

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)

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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 (1/8 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