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.
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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:
- 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.
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
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
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:
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.
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.
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.
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.
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Sicilian-Style Sheet Pan Pizza Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Grandma’s Sicilian-Style Sheet Pan Pizza is a delicious and flavorful pizza combining a thick, airy crust with zesty tomato sauce, fresh mozzarella, provolone, spicy pepperoni, and parmesan. This unique sheet pan pizza blends Sicilian and Detroit-style pizza techniques for a perfect, crowd-pleasing meal made easily without a rolling pin.
Ingredients
Dough
- 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
Sauce
- 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
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 (or sliced at the deli)
- Fresh grated parmesan (to taste)
- Olive oil (for drizzling)
Instructions
- Activate Yeast: In a bowl, combine 1¼ cup warm water (105°) with 2¼ teaspoons active dry yeast and 2 teaspoons sugar. Stir lightly and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, combine 4½ cups all-purpose flour and 1 tablespoon kosher salt. Add the activated yeast mixture and ¼ cup extra-virgin Italian olive oil. Mix until the dough begins to come together, adding more flour if needed until the dough is soft but not sticky.
- Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1½ hours until doubled in size.
- Prepare Sauce: In a medium bowl, combine 14 oz premade pizza sauce, 14 oz canned cherry or Roma tomatoes, ¼ teaspoon crushed red pepper, ½ teaspoon kosher salt, 1 teaspoon sugar, and ½ teaspoon dried oregano. Stir until well mixed.
- Preheat Oven and Prepare Pan: Preheat your oven to 475°F. Lightly oil a standard sheet pan (about 18x13 inches). Once risen, punch down the dough and stretch it directly into the oiled pan, pressing it to the edges in an even layer.
- Par-Bake Crust: Spread a thin layer of the prepared sauce over the dough, reserving some sauce for topping. Bake the crust in the preheated oven for 8-10 minutes until it just begins to firm up but is not fully cooked.
- Add Toppings: Remove the partially baked crust from the oven. Spread the remaining sauce evenly over the crust. Then top with 4 oz fresh mozzarella pieces, ½ lb thinly sliced deli provolone, 8 oz freshly grated whole milk mozzarella, and 6 oz sliced spicy pepperoni. Sprinkle fresh grated parmesan over the top and drizzle with olive oil.
- Bake Until Golden: Return the pizza to the oven and bake for an additional 12-15 minutes until the cheese is melted, bubbly, and starting to brown, and the crust is golden and cooked through.
- Serve: Remove from oven and let the pizza rest for 5 minutes before slicing into 8 servings. Serve warm for the best flavor and texture.
Notes
- Use tap water warmed to about 105°F to properly activate the yeast; too hot or cold can kill or slow yeast activity.
- Do not substitute active dry yeast with instant or rapid-rise yeast, as it may alter the dough texture.
- If dough feels sticky, add flour a tablespoon at a time but avoid making it too dry to keep the crust light and airy.
- Using a sheet pan with raised edges helps hold the thick Sicilian crust and toppings.
- The sauce can be adjusted for spice level by increasing or decreasing crushed red pepper.
- Allow the dough to rise fully for best texture and flavor development.
- Par-baking the crust prevents sogginess once toppings are added.
- Use high-quality, whole milk mozzarella and fresh ingredients for optimal taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to restore crispness.
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: 45 mg
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