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
Scale
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
