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 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; 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; 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)

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.

A rectangular pizza with a golden brown crust, topped with melted, bubbly cheese that covers almost the entire surface except for a few spots showing red tomato sauce underneath. The pizza is placed on a black baking tray on a white marbled surface. One slice is being lifted by a metal spatula, showing a thick, soft cheese layer on top and a slightly crisp crust below. In the bottom left corner, a woman's hand is holding the spatula. There are two white square plates partly visible nearby. 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

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.

Flat lay of active dry yeast granules in a small white bowl, two teaspoons of sugar in a separate small white bowl, a few tablespoons of all-purpose flour scattered loosely, a small white bowl filled with golden Italian extra-virgin olive oil, a tablespoon of coarse kosher salt in a small white bowl, a small white bowl with bright red pizza sauce, a few fresh Roma tomatoes halved naturally, a small white bowl with crushed red pepper flakes, a teaspoon of dried oregano in a small white bowl, irregular torn pieces of fresh white mozzarella, thinly sliced pale yellow provolone cheese arranged neatly, a small white bowl with freshly grated whole milk mozzarella, a modest pile of bright red spicy pepperoni slices, a small white bowl holding finely grated pale parmesan cheese, and a clean uncracked brown egg—all ingredients fresh and natural, symmetrically arranged 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 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.

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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

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

A rectangular pizza dough is spread on a black baking tray, topped with a thick, even layer of red tomato sauce covering most of the surface. Scattered dollops of white fresh mozzarella cheese appear under and between the circular, orange-red slices of pepperoni, which are spread across the dough. A fork held by a woman's hand rests on the right side of the dough, near four large, round slices of white cheese stacked on a white plate. Surrounding the tray, there are three white bowls filled with shredded mozzarella cheese, grated parmesan, and extra round slices of white cheese on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

Sicilian-Style Sheet Pan Pizza - Serving Suggestion

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:

Can I use quick-rise yeast instead of active dry yeast?

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.

How thick is the crust with this recipe?

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.

Can I prepare the dough a day ahead?

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.

What’s the best pan to use for this sheet pan pizza?

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!