Why is my dough not rising?

Your yeast may be expired or the water was too hot or too cold. Ensure water is 100-110°F and the yeast foams within 10 minutes before proceeding.

Can I use pre-shredded mozzarella?

Yes, but fresh shredded mozzarella melts better. Pre-shredded cheese often contains anti-caking agents that can make the pizza less creamy.

How do I get a crispier bottom crust?

Bake on the bottom rack for the final 5 minutes, or preheat the sheet pan with a little olive oil before adding the dough to jump-start crisping.

Can I freeze this Sicilian pizza?

Yes. Bake, cool completely, wrap tightly in foil, and freeze for up to 3 months. Reheat directly from frozen at 375°F for 15-20 minutes.

What is the best pan size to use?

A 9x13 inch metal sheet pan works best for a thick, even crust. Avoid glass pans, as they don't conduct heat as well for a crispy bottom.

Home / Recipes / italian_american / Sicilian Pizza

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Sicilian Pizza

RATING

4.6/5(165)

TASTE SCORE

9/10

A thick, fluffy, focaccia-like crust topped with a robust tomato sauce, gooey mozzarella, and savory herbs. This classic Sicilian-style sheet pan pizza bakes up golden and crisp on the bottom, soft and airy inside—perfect for feeding a crowd.

PREP

25m

COOK

15m

SERVES

1 SLICE

361 cal

SERVINGS

METHOD · 8 STEPS

mix · ~5 min
Bloom the yeast.
In a large bowl, combine lukewarm water, sugar, and yeast. Let it sit for 5 to 10 minutes until it turns foamy and bubbly.
TIPMake sure the water is 100-110°F—too hot kills yeast, too cold delays blooming.
knead · ~8 min
Make the dough.
1.Add flour, 2 tablespoons of olive oil, and salt to the yeast mixture.
2.Mix until a shaggy dough forms.
3.Knead by hand or with a dough hook for 7 to 8 minutes until smooth and elastic.
TIPThe dough should be slightly sticky but not wet. Resist adding too much extra flour—it makes the crust dense.
rest · ~90 min
Let the dough rise.
1.Pour the remaining 2 tablespoons of olive oil into a clean bowl.
2.Place the dough in the bowl and turn to coat all sides with oil.
3.Cover tightly with plastic wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
TIPA turned-off oven with the light on creates the perfect warm environment for rising.
saute · ~11 min
Prepare the quick tomato sauce.
1.Heat a splash of olive oil in a saucepan over medium heat.
2.Add minced garlic and cook until fragrant, about 30 seconds.
3.Pour in the crushed tomatoes, oregano, red pepper flakes, and a pinch of salt.
4.Simmer gently for 10 minutes, then remove from heat.
TIPHand-crushing whole peeled tomatoes gives the sauce a rustic, chunky texture that defines Sicilian pizza.
assemble · ~5 min
Stretch the dough onto the pan.
1.Pour 2 tablespoons of olive oil onto a 9x13 inch sheet pan and spread evenly.
2.Turn the risen dough onto the pan and gently stretch it to fill the corners.
3.If the dough springs back, let it rest 5 minutes and then continue stretching.
TIPDon't force the dough all at once—short rests relax the gluten and prevent tearing.
assemble · ~2 min
Top the pizza.
1.Spread the tomato sauce evenly over the dough, leaving a small border at the edges.
2.Scatter the shredded mozzarella over the sauce.
3.Sprinkle the grated parmesan on top.
bake · ~25 min
Bake until golden and bubbly.
Bake in a preheated oven at 450°F on the middle rack for 20 to 25 minutes. The cheese should be bubbly and golden brown, and the bottom crust crisp and deeply colored.
TIPBake on the bottom rack for the last 5 minutes if the bottom isn't crisping up enough.
garnish · ~2 min
Garnish, slice, and serve.
1.Scatter fresh torn basil leaves over the hot pizza.
2.Let the pizza rest in the pan for 2 minutes before slicing.
3.Slice into 8 squares and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use lukewarm water (100-110°F) to bloom the yeast; too hot kills it, too cold slows it down.
2
Resist adding extra flour to the dough; a slightly sticky dough yields a lighter, airier crust.
3
Let the dough rest 5 minutes if it springs back when stretching—this relaxes the gluten and prevents tearing.
4
Hand-crush whole peeled tomatoes for a rustic, chunky sauce that clings better to the thick crust.
5
Bake on the bottom rack for the last 5 minutes if the crust isn't crisping to your liking.
6
Let the pizza rest 2 minutes before slicing to keep the toppings from sliding off.

RECIPE VARIATIONS

Adapt it for your goals.

veggie loaded

Veggie-loaded

Add sautéed mushrooms, bell peppers, and red onions before the cheese for a heartier, more colorful pizza that packs extra vegetables.

spicy pepperoni

Spicy pepperoni

Scatter 100g of thinly sliced pepperoni over the cheese before baking for a classic, salty-spicy twist that pairs perfectly with the thick crust.

white pizza

White pizza

Skip the tomato sauce and brush the dough with garlic-infused olive oil, then top with mozzarella, ricotta dollops, and fresh herbs for a creamy alternative.

gluten free

Gluten-free

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend; add 1 tsp xanthan gum if your blend doesn't include it, and expect a slightly denser but still delicious crust.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Calcium

Mozzarella and Parmesan cheeses provide calcium, which supports strong bones and teeth.

✓

Rich in Lycopene

Tomatoes are high in lycopene, a powerful antioxidant that may help reduce the risk of chronic diseases, especially when cooked.

✓

Heart-Healthy Fats

Olive oil is rich in monounsaturated fats, which are associated with improved heart health and reduced inflammation.

✓

Antioxidants from Herbs

Fresh basil and oregano add antioxidants like flavonoids and polyphenols, which help combat oxidative stress.

QUESTIONS?

Frequently asked questions

Yes. After the first rise, punch down the dough, cover tightly, and refrigerate up to 24 hours. Bring to room temperature for 30 minutes before stretching into the pan.