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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.
Activate Yeast and Mix Dough
Knead and First Rise
Prepare Pan and Shape Dough for Second Rise
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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.
This italian_american recipe takes 180 minutes to prepare and yields 8 servings. At 611.2 calories per serving with 27.27g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Preheat Oven and Prepare Toppings
Assemble and Bake the Pizza
Check for Doneness, Cool, and Serve
For an even chewier crust with better structure, substitute bread flour for the all-purpose flour in a 1:1 ratio.
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.
Add 1 teaspoon of dried oregano or Italian seasoning directly into the dough with the flour for an herb-infused crust.
The tomato sauce is an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Mozzarella cheese provides a good amount of calcium, which is essential for strong bones and teeth.
The carbohydrate-rich crust serves as a quick and effective source of energy for the body.
A single slice (1/8th of the pizza) contains approximately 590-610 calories, depending on the exact toppings and cheese used.
Sicilian pizza is a calorie-dense food, high in refined carbohydrates, sodium, and saturated fat. It's best enjoyed in moderation as part of a balanced diet. It does provide some nutrients like lycopene from tomatoes and calcium from cheese.
The main differences are the crust and shape. Sicilian pizza has a thick, spongy, focaccia-like crust and is baked in a rectangular pan, resulting in a crispy, oily bottom. Neapolitan-style or New York-style pizzas are typically round with a thinner, foldable crust.
Yes! For enhanced flavor, you can perform a cold ferment. After the first rise, punch down the dough, cover it tightly, and refrigerate for up to 72 hours. Let it sit at room temperature for 2-3 hours before shaping it in the pan.
The most common reasons are expired yeast or water that was too hot (which kills the yeast) or too cold (which doesn't activate it). Ensure your water is lukewarm (105-115°F / 40-46°C) and your yeast is fresh.