Name: Sicilian-Style Sheet Pan Pizza Recipe
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 1¼ cup water (tap water, 105°); 2¼ teaspoon active dry yeast (one pack); 2 teaspoons sugar; 4-4½ 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 cherry or Roma tomatoes (preferably Mutti Baby Roma Tomatoes); ¼ teaspoon crushed red pepper (adjust to taste); 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 (or sliced at the deli); Fresh grated parmesan (to taste); Olive oil (for drizzling)

There’s just something about biting into a thick, airy crust loaded with melty cheese, spicy pepperoni, and tangy sauce that makes my heart sing. This Sicilian-Style Sheet Pan Pizza Recipe brings that same magic straight to your kitchen, delivering a crispy, cheesy, and utterly comforting slice on a giant pan. Trust me, once you try it, it’ll become your go-to for gatherings or just any night you want incredible pizza with minimal fuss.

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

This Sicilian-Style Sheet Pan Pizza Recipe isn’t your usual pizza night fare. It’s got that perfect balance of crispy edges and tender, thick dough that soaks up flavors from the herbs and sauce. I’ve made this for family dinners and casual parties, and it always steals the show without hours of effort.

Effortless Crowd-Pleaser: You bake an entire pan that feeds a bunch, perfect for when you want to impress with minimal hustle.
Irresistible Crust Texture: The secret rising method and a drizzle of olive oil produce a crust that’s crispy on the outside, fluffy inside.
Flavor-Packed Sauce: The premade pizza sauce gets a little boost with crushed tomatoes and spices, adding depth without extra work.
Customizable Toppings: With classic pepperoni, provolone, and mozzarella, you can easily swap or add what you love.

Ingredients & Why They Work

Every ingredient in this Sicilian-Style Sheet Pan Pizza Recipe plays a part in delivering that iconic hearty yet delicate bite. Choosing quality elements—like extra-virgin olive oil and good mozzarella—makes all the difference. Here’s why each one shines:

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 tap water around 105°F wakes up the yeast gently without killing it, giving you a perfect rise.
Active dry yeast: Traditional yeast is best here for gradual fermenting; fast-rise types can make the crust tough.
Sugar: It feeds the yeast and adds a touch of mellow sweetness to balance the tangy tomatoes.
All-purpose flour: Provides structure, but if your dough feels sticky, dust in more flour little by little.
Italian olive oil: Adds moisture and richness, helping make that crust tender yet crisp.
Kosher salt: Hugely important for flavor and helping yeast activity.
Premade pizza sauce: Saves time and anchors the savory flavors.
Cherry or Roma tomatoes: I love Mutti Baby Roma tomatoes for their sweet acidity that heats up the sauce beautifully.
Crushed red pepper: Adds a subtle kick that wakes up the palate without overwhelming.
Dried oregano: Classic Italian herb that perfumes the sauce just right.
Fresh mozzarella: Rip it by hand for rustic texture and creamy melt.
Deli provolone: I go Boar’s Head Picante for that smoky, slightly spicy edge.
Whole milk mozzarella: Freshly grated, it melts with that beautiful stringy allure.
Spicy pepperoni: Sliced thin or deli-style, it crisps up amazingly.
Parmesan cheese: Grated on top at the end for a sharp, savory finish.
Olive oil for drizzling: Keeps everything glistening and adds a final layer of flavor.

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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

I love this recipe because it’s such a blank canvas. You can easily adapt it to suit your taste by swapping toppings or adjusting spice levels. Over time, I’ve played around with everything from roasted veggies to swapping provolone for fontina. You’ll enjoy making it feel like your own.

Variation: Once, I tried topping it with fresh basil and sliced olives for a fresher twist—and it was a hit at summer potlucks.
Diet-friendly: For a lighter option, try using part-skim mozzarella and load up with more veggies to balance things out.
Spice adjustment: Increase crushed red pepper if you like heat, or sprinkle some fresh chili flakes after baking for a kick.
Crust thickness: Let the dough rise a bit longer if you prefer it thicker and softer inside, or press it thinner for more crunch.

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: Wake Up the Dough

Start by warming your water to about 105°F—warm enough to feel cozy but not hot. Sprinkle your active dry yeast and sugar into the water, give it a gentle stir, then let it sit for 5-10 minutes until frothy and bubbly. This little proofing ritual is the magic moment that tells you the yeast is alive and ready to work its rising wonders.

Step 2: Build the Dough

In a big mixing bowl, add the flour and kosher salt. Pour in the frothy yeast mixture along with the olive oil. Begin mixing—whether by hand or with a stand mixer—until the dough pulls together. If it’s too sticky, sprinkle in a little more flour, one tablespoon at a time. You want a slightly tacky but manageable dough that springs back when pressed.

Step 3: Give the Dough Space to Rise

Lightly oil your sheet pan, then press the dough evenly across the entire pan. Don’t worry about perfect edges; that rustic charm is what makes it Sicilian-style! Cover it with plastic wrap or a damp towel, and let it rise in a warm place for about 45 minutes to an hour—you're looking for that gentle puffiness, not doubling.

Step 4: Prep the Sauce with a Kick

While the dough rests, mix your premade pizza sauce with canned cherry or Roma tomatoes, crushed red pepper, oregano, a pinch of sugar, and a bit more salt. Stir it up gently to combine flavors. This simple upgrade lifts the sauce from basic to tantalizingly complex, with sweet and spicy notes that complement the crust perfectly.

Step 5: Sauce and Cheese Time

Once your dough has risen, spread a thin layer of your zesty sauce over the top—it helps keep the dough flavorful and moist during baking. Next, scatter your torn fresh mozzarella, sliced provolone, and grated whole milk mozzarella evenly over the pizza. This triple-cheese combo melts together in gooey, delicious harmony.

Step 6: Add Your Pepperoni and Final Touches

Top the cheese with your spicy pepperoni slices, distributing them evenly. Don’t be shy with the parmesan—grate a generous handful on top. Finish with an olive oil drizzle to help develop that golden, crisp crust.

Step 7: Bake to Perfection

Pop the sheet pan into a preheated oven at 425°F (220°C) and bake for about 20 minutes or until the edges turn golden and the cheese is bubbling and starting to brown. Keep an eye on the pepperoni edges—they'll start to crisp and curl, which means you’re nailing it.

Top Tip

From my experience, these tips really make the difference between "just okay" pizza and a slice you'll crave again and again.

Don’t Rush the Yeast: Let the water and yeast proof fully until bubbly; skipping this step can result in flat dough.
Press Dough Gently: When pressing dough in the pan, don’t knead it too much — you want to keep those airy pockets for that perfect Sicilian texture.
Customize Cheese Layers: Combining fresh and shredded mozzarella keeps the texture interesting and melts beautifully.
Olive Oil Drizzle: A light drizzle before baking promotes crisp edges and golden color—you’ll notice it right away!

How to Serve Sicilian-Style Sheet Pan Pizza Recipe

Sicilian sheet pan pizza - Serving Suggestion

Garnishes

I’m a huge fan of freshly grated parmesan and a scattering of chopped fresh basil or oregano after baking—it adds a pop of color and fresh aroma that feels special. Sometimes I even sprinkle a little chili flake for those who want extra heat at the table.

Side Dishes

Pair this pizza with a crisp green salad dressed lightly with lemon and olive oil or a bowl of garlicky roasted vegetables. For a hearty meal, a simple antipasto platter with olives and roasted red peppers is a great match.

Creative Ways to Present

When I’ve brought this Sicilian-Style Sheet Pan Pizza Recipe to potlucks, slicing it into jaunty squares and serving on wooden boards makes it inviting and easy to share. Adding little bowls of extra parmesan, chili flakes, and fresh herbs on the side lets everyone customize their slice.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover slices tightly in plastic wrap or aluminum foil, then put them in an airtight container in the fridge. The dough holds up well, and you’ll find reheated slices almost as tasty as fresh ones.

Freezing

I sometimes freeze whole baked pans wrapped tightly in foil and plastic to avoid freezer burn. When I’m ready to eat, I thaw overnight in the fridge, then reheat in the oven to revive that crisp crust.

Reheating

For best results, reheat your leftover slices in a preheated oven at 375°F for about 8-10 minutes. Avoid the microwave if you want to keep the crust crisp rather than soggy.

Frequently Asked Questions:

What makes Sicilian-Style Sheet Pan Pizza different from regular pizza?

Sicilian-style pizza is known for its thick, airy crust that’s soft inside and crispy on the bottom and edges. Using a sheet pan allows the dough to spread evenly and develop that unique texture, unlike a thinner Neapolitan or New York-style pizza.

Can I make the dough ahead and refrigerate it?

Yes! You can prepare the dough and refrigerate it overnight. Just bring it to room temperature before pressing into your sheet pan and proceeding with the recipe. This can enhance flavor through slow fermentation.

What type of cheese is best for Sicilian pizza?

A mix of fresh mozzarella for creaminess and shredded whole milk mozzarella for meltiness works beautifully, along with provolone for added flavor depth. Freshly grated parmesan on top rounds it out with savory sharpness.

How can I make this recipe vegetarian?

Simply skip the pepperoni and add your favorite vegetables like mushrooms, bell peppers, olives, or artichokes. Just make sure any sauces or cheeses you use don’t contain meat-based ingredients.

Final Thoughts

This Sicilian-Style Sheet Pan Pizza Recipe holds a special place in my kitchen because it brings the joy of homemade pizza without the stress of shaping tiny rounds or loading a pizza stone. It’s perfect for chatting with loved ones while the oven does its magic. I encourage you to give it a try—once you taste that golden, cheesy slice with its perfectly crispy edges, you’ll understand why I keep coming back to this easy, flavorful recipe again and again.