There’s something so comforting about biting into a thick, bubbly crust topped with melty cheese and spicy pepperoni, and that’s exactly why the Sicilian-Style Sheet Pan Pizza Recipe deserves a spot in your kitchen lineup. It’s unique, flavorful, and perfect for feeding a hungry crowd without fussing over individual pies.
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Why You'll Love This Recipe
Making Sicilian-Style Sheet Pan Pizza is like inviting a little slice of Italy right into your home, without all the fuss of classic hand-tossed pies. I adore this recipe because it mixes tradition with a clever sheet pan hack that turns out a fluffy yet crispy crust every time.
- No rolling pin needed: The dough stretches effortlessly to fit the pan, so you can skip the chore and enjoy the process more.
- Flavor-packed sauce trick: Adding a little sauce to the dough before the rise gives the crust a subtle tangy depth that’s delightful.
- Perfect for crowds: It’s a big, shareable pizza that comes together in under an hour, making weeknight dinners or casual parties a breeze.
- Versatile toppings: Whether you love spicy pepperoni or want to load it up with veggies, this base handles it all beautifully.
Ingredients & Why They Work
Every ingredient here plays a role in building that iconic Sicilian-style texture and flavor. From the yeast activation to the mix of cheeses, each element carefully balances moisture, tang, and richness to give you that perfect sheet pan pizza experience.
- Water: Warm water at about 105°F wakes up the yeast gently, ensuring a steady rise without killing it.
- Active dry yeast: The classic choice for a slow and flavorful dough rise; fast-acting yeast can throw off texture.
- Sugar: Just enough sweetness to fuel the yeast and add a hint of caramelization to the crust.
- All-purpose flour: It provides the right balance of gluten for a chewy and soft interior crust, with some crisp around the edges.
- Italian olive oil: Extra-virgin preferred—it infuses the dough with a fruity richness and helps create a golden crust.
- Kosher salt: A must for flavor depth, it enhances everything without overpowering.
- Premade pizza sauce: I like a good quality one for convenience; it’s the tangy heart of this pizza.
- Canned tomatoes: Adding whole baby Roma or cherry tomatoes brings fresh bursts and natural sweetness.
- Crushed red pepper: A touch of heat balances the cheese’s creaminess and pepperoni’s spice.
- Dried oregano: Classic Italian aroma that lifts the sauce and toppings.
- Fresh mozzarella (ripped pieces): Melts beautifully with a delicate texture that keeps the pizza tender.
- Thinly sliced deli provolone: Adds smoky richness and a little bite. Boar’s Head Picante is my go-to!
- Whole milk mozzarella (grated): Gives a chewy stretch and golden browning on bake.
- Sliced spicy pepperoni: Brings the signature spicy pork punch that we all crave on pizza.
- Freshly grated parmesan: Finishing touch for sharp, nutty flavor and salty brightness.
- Olive oil (for drizzling): Helps crisp the edges and adds a glossy finish.
Make It Your Way
This Sicilian-Style Sheet Pan Pizza Recipe is a fantastic blank canvas for your favorite flavors. I often swap out pepperoni for sautéed mushrooms or roasted bell peppers, especially when I want something lighter yet still satisfying.
- Variation: For a vegetarian twist, I top it with grilled zucchini, caramelized onions, and fresh basil after baking—it’s just as delicious, and my friends can’t tell the difference!
- Spice it up: Sprinkle extra crushed red pepper flakes on top if you like things hotter, or use a spicy sausage instead of pepperoni for bold flavor.
- Cheese mods: Swap part of the mozzarella for fontina or smoked gouda for a different cheese profile that melts just as well.
- Gluten-free option: While I haven’t tried this exact recipe with gluten-free flour, swapping in a 1:1 gluten-free baking flour blend has worked well for my sheet pan pizzas.
Step-by-Step: How I Make Sicilian-Style Sheet Pan Pizza Recipe
Step 1: Activate Your Yeast and Preheat
Start by warming your water to roughly 105°F—it should feel comfortably warm but not hot. Sprinkle the active dry yeast and sugar over it, then let it sit for about 5-10 minutes until it bubbles and foams. This means your yeast is alive and kicking! Meanwhile, preheat your oven to 475°F so it’s ready when your pizza goes in.
Step 2: Mix the Dough and Oil It Up
Combine 4 cups of your flour and kosher salt in a large bowl. Add the yeast mixture and olive oil, then stir together with a wooden spoon or your hands. The dough will be sticky but manageable. If it’s too wet, sprinkle more flour a tablespoon at a time until you can handle it without it sticking to your fingers like glue.
Step 3: First Rise with a Sauce Twist
Oil a sheet pan generously and stretch the dough directly onto it. Now here’s the trick: spread a thin layer of your premade pizza sauce all over the dough’s surface before letting it rise. Cover the pan with plastic wrap and set it in a warm place for about an hour until it’s puffy and airy. The sauce under the dough brings amazing flavor to the crust.
Step 4: Add Sauce, Seasonings, and Toppings
Once risen, spread the remaining pizza sauce over the dough evenly. Drain the canned tomatoes and scatter them on top along with crushed red pepper, sugar, oregano, and salt. Then layer your fresh mozzarella, provolone, grated mozzarella, pepperoni slices, and a generous sprinkle of parmesan. Finish with a light drizzle of olive oil all around.
Step 5: Bake Until Bubbly and Golden
Place the sheet pan in your preheated oven and bake for 20 minutes, or until the crust edges are golden and crisp, and the cheese has melted into bubbling glory. Keep an eye near the end—you want a beautiful brown but not burned crust.
Top Tip
After making this Sicilian-Style Sheet Pan Pizza Recipe so many times, I’ve learned a few tricks that make a huge difference in texture and flavor, making your homemade pizza taste like it came from a beloved neighborhood joint.
- Warm Water Crucial: Don't skip checking your water temp—it should be warm but not hot, or your yeast won't activate properly, and your dough won't rise as fluffy as it should.
- Oil Your Pan Lavishly: Coating your sheet pan with plenty of olive oil not only prevents sticking but also crisps the dough edges beautifully.
- Spread Sauce Under Dough: The little layer of sauce during rise infuses the crust with savory notes that you won’t get if you skip this step.
- Don’t Overload Toppings: Too many wet toppings can make your crust soggy — balance is key for that perfect crunchy-chewy texture.
How to Serve Sicilian-Style Sheet Pan Pizza Recipe
Garnishes
I like adding a sprinkle of fresh basil or oregano after baking for an herbal brightness. Sometimes, I drizzle a little extra virgin olive oil or a few red pepper flakes for that extra kick. Grated parmesan is always a welcome finishing touch—makes every bite sing.
Side Dishes
A crisp green salad with a tangy vinaigrette pairs wonderfully—it cuts through the richness. Roasted or grilled veggies like asparagus or zucchini also complement this pizza’s hearty profile. For a fun twist, try serving with garlicky roasted potatoes alongside.
Creative Ways to Present
For a party, I cut the pizza into small bite-sized squares and arrange them on a large platter with small plates and napkins, so guests can grab-and-go. If you’re feeling festive, add colorful bowls of olives, marinated artichokes, and pickled veggies as accompaniments for a Sicilian feast vibe!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers tightly wrapped in plastic or in an airtight container in the fridge. The pizza keeps well for 3-4 days, and the crust stays surprisingly fresh if you reheat it correctly.
Freezing
Freeze slices individually wrapped in parchment and foil for up to 2 months. When I want a quick meal, I pop a slice or two into the oven straight from frozen, and they come out tasting close to fresh.
Reheating
For the best reheated pizza, I heat it in the oven at 400°F for 8-10 minutes. This brings back the crisp edges and melty cheese without turning the crust chewy or soggy like a microwave would.
Frequently Asked Questions:
Quick-rise yeast can speed up the rising process, but for this Sicilian-Style Sheet Pan Pizza Recipe, active dry yeast helps develop more complex flavors and better crust texture. If you use quick-rise, watch the dough closely to avoid overproofing.
This pizza has a thick, airy crust typical of Sicilian-style pizzas—think pillowy on the inside with crispy bottom edges. It’s thicker than typical thin crust but lighter than deep-dish styles.
Absolutely! You can prepare the dough the night before, cover it tightly, and refrigerate. Give it some time to come back to room temperature before stretching it out on the pan and proceeding with the recipe.
A standard half-sheet pan (around 18x13 inches) works best. Look for one with a rimmed edge to hold the dough and toppings. If you have a non-stick or well-seasoned pan, even better for getting those crispy edges!
Final Thoughts
I can’t recommend this Sicilian-Style Sheet Pan Pizza Recipe enough—it’s become my go-to when I want homemade pizza with none of the stress. Each time I make it, the crust is perfect, the sauce sings under the dough, and everyone ends up asking for seconds. Give it a try and see how effortlessly delightful pizza nights can be!
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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 homemade pizza recipe that combines the thick, fluffy characteristics of Sicilian pizza with the crispy edges of Detroit-style. This unique sheet pan pizza uses a no-rolling-pin method to let the dough rise directly in the pan, topped with zesty sauce and a blend of fresh and deli cheeses, pepperoni, and a hint of crushed red pepper for a flavorful punch. Perfect for serving a crowd and easy to make with premade sauce and fresh ingredients.
Ingredients
Dough Ingredients
- 1¼ cup water (tap water ok, 105°)
- 2¼ teaspoon active dry yeast (equals one pack)
- 2 teaspoons sugar
- 4½ cups all-purpose flour (or more if needed)
- ¼ cup Italian olive oil (preferably extra-virgin)
- 1 tablespoon kosher salt
Sauce Ingredients
- 14 oz premade pizza sauce
- 14 oz can of cherry or Roma tomatoes (such as Mutti Baby Roma Tomatoes)
- ¼ teaspoon crushed red pepper (or more if preferred)
- 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 (such as Boar's Head Picante Provolone)
- 8 oz freshly grated whole milk mozzarella
- 6 oz sliced spicy pepperoni
- Fresh grated parmesan (to taste)
- Olive oil (for drizzling)
Instructions
- Activate yeast: Warm the water to around 105°F and stir in the active dry yeast with the sugar. Let it sit for 5-10 minutes until foamy to activate the yeast.
- Make the dough: In a large mixing bowl, combine the flour and kosher salt. Add the yeast mixture and olive oil. Mix until a rough dough forms, then knead for about 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare the sauce: In a bowl, combine the premade pizza sauce, canned cherry or Roma tomatoes, crushed red pepper, kosher salt, sugar, and dried oregano. Mix well to blend the flavors.
- Shape the dough in the pan: Lightly oil a large sheet pan. Transfer the risen dough onto the pan and press it gently to the edges without using a rolling pin. Cover and let it rise again for about 20 minutes until slightly puffed.
- Add sauce and toppings: Spread a thin layer of the prepared tomato sauce evenly over the dough. Distribute fresh mozzarella pieces, sliced provolone, freshly grated mozzarella, and spicy pepperoni evenly on top. Sprinkle fresh grated parmesan over all and drizzle lightly with olive oil.
- Bake the pizza: Preheat the oven to 475°F. Bake the pizza on the center rack for 20 minutes or until the crust is golden and the cheese is bubbly and melted.
- Serve: Remove from oven, let cool slightly, cut into 8 pieces, and serve hot.
Notes
- Use tap water warmed to about 105°F to properly activate the yeast without killing it.
- If the dough is too sticky, gradually add more flour until it is manageable.
- Allowing the dough to rise twice helps develop a fluffy yet crisp crust.
- For extra flavor, use good quality Italian olive oil and fresh cheeses.
- The crushed red pepper in the sauce can be adjusted to your spice preference.
- Drizzling olive oil over the top before baking helps create a nice golden crust.
- This recipe works well for feeding a crowd, and leftovers can be refrigerated and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
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