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

Scale

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)

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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