There’s something incredibly satisfying about the crispy, airy crust and rich, cheesy goodness of a well-made Sicilian pizza. This Sicilian Style Sheet Pan Pizza Recipe is my go-to when I want that perfect balance of crunchy and tender dough topped with layers of melty cheeses and spicy pepperoni—all baked conveniently on one sheet pan. Trust me, it’s a game-changer for pizza nights!
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Why You'll Love This Recipe
Making this Sicilian Style Sheet Pan Pizza Recipe has become one of my favorite kitchen adventures. It’s not just about feeding a crowd, although it does that brilliantly, but about nailing a crispy, flavorful crust with juicy sauce and gooey cheese every single time without fuss.
- Hands-off dough rise: The unique method of letting the dough rise right on the pan saves you from handling sticky dough and yields a perfectly airy crust.
- Bold, umami-packed sauce: Adding a little sauce before the main toppings builds complex flavor throughout the crust.
- Easy layering of cheese and toppings: Combining fresh mozzarella, provolone, and spicy pepperoni gives a rich, harmonious cheesiness you’ll crave.
- Perfect for gatherings: Fits a whole crowd on one pan—everyone gets a generous slice without standing in line.
Ingredients & Why They Work
Every ingredient in this Sicilian Style Sheet Pan Pizza Recipe plays a unique role in delivering that perfect, authentic flavor you want in a Sicilian pie. I always recommend using quality olive oil and real mozzarella because the flavor difference is worth it.
- Water: Warm water activates the yeast gently without killing it—stick to about 105°F for best results.
- Active dry yeast: This yeast gives a slow, even rise helping create the airy, chewy texture of the crust.
- Sugar: Feeds the yeast and balances the acidity of the sauce.
- All-purpose flour: The base of the dough—adjust the amount for stickiness so it’s soft but manageable.
- Italian olive oil: Adds moisture and richness; use good quality extra-virgin for that authentic flavor.
- Kosher salt: Essential for flavoring dough and sauce evenly without overpowering.
- Pizza sauce: Ready-made simplifies prep but choose a robust, herby sauce or make your own for extra depth.
- Cherry or Roma tomatoes: I love using Mutti Baby Roma for their natural sweetness and texture in the sauce topping.
- Crushed red pepper: Adds just the right kick, customizable based on how spicy you want it.
- Dried oregano: Brings that classic Italian aroma to the sauce.
- Fresh mozzarella: Ripped into pieces to melt beautifully without making the pizza soggy.
- Deli provolone: Thin slices melt evenly and add a subtle tangy creaminess.
- Whole milk mozzarella: Grated for an extra layer of ooey-gooey cheesiness.
- Spicy pepperoni: Slices cook to flavorful crispiness, complementing the cheese layers perfectly.
- Fresh grated parmesan: Sprinkled at the end for a salty, nutty finish.
- Olive oil for drizzling: Adds shine and helps crisp the edges during baking.
Make It Your Way
I love to mix up the toppings and sometimes add a handful of fresh basil right after baking or swap the pepperoni for spicy Italian sausage when I want a little twist. This Sicilian Style Sheet Pan Pizza Recipe is a fantastic base for your creativity.
- Variation: For a veggie-packed version, I toss on roasted red peppers, mushrooms, and caramelized onions—it’s a crowd-pleaser that still keeps the classic vibe.
- Gluten-Free: I’ve experimented with gluten-free blends; just be sure to watch hydration as the dough behaves differently but the method remains the same.
- Spice level: Adjust crushed red pepper to your taste, or swap for a splash of hot honey right before serving if you like a sweet heat combo.
- Cheese swaps: Trying smoked provolone or adding fontina can bring new depth without losing that cheesy richness.
Step-by-Step: How I Make Sicilian Style Sheet Pan Pizza Recipe
Step 1: Activate the Yeast and Make the Dough
Start with warm water, about 105°F, and sprinkle the active dry yeast and sugar over it. Let it sit for 5–10 minutes until foamy—that’s your sign the yeast is alive and ready. Then, combine the flour, olive oil, and kosher salt in a large bowl, pour in the yeast mixture, and stir to form a soft dough. Don’t fuss with it too much here; just get it mixed, then turn it out onto a floured surface and knead gently for a good 5 minutes until smooth and elastic.
Step 2: Let the Dough Rise Right on the Sheet Pan
Oil a 12x17-inch sheet pan generously with olive oil, then press the dough into it, spreading it to fill the corners. Cover with a damp towel or plastic wrap and let it rise in a warm spot for about an hour. This slow rise on the pan itself is what gives you that crispy, airy crust while keeping the bottom tender. It’s usually a moment when I prep the sauce and toppings.
Step 3: Add a Layer of Sauce, Then Bake Partially
Spread a thin layer of your zesty pizza sauce over the risen dough. This helps create flavor right at the crust level and keeps it from drying out. After that, bake the crust with the sauce at 475°F for 8–10 minutes. The crust edges should start to firm and just barely brown—that's your green light to pile on those amazing toppings!
Step 4: Layer Cheeses and Toppings, Then Bake Until Melty
Next, scatter the fresh mozzarella pieces, then layer the sliced provolone, sprinkle the grated whole milk mozzarella generously, and add the spicy pepperoni slices on top. Drizzle a little olive oil around the edges (it crisps the crust beautifully) and pop it back into the oven for another 10–12 minutes, or until the cheese is bubbly and golden and pepperoni edges are crisp.
Step 5: Finish with Parmesan and Serve Immediately
Right out of the oven, sprinkle freshly grated parmesan over the pizza for that salty, tangy kick. Let it cool for just a couple of minutes to avoid burning the roof of your mouth, then slice into hearty squares and enjoy with a light drizzle of olive oil if desired.
Top Tip
From my many attempts perfecting this Sicilian Style Sheet Pan Pizza Recipe, I learned a few small but impactful tips that make all the difference in the final result:
- Perfect dough hydration: The dough should be soft but not sticky to your fingers; add flour gradually and don’t overwork it to keep it light and airy.
- Warm environment for rising: If your kitchen is cold, placing the pan inside the microwave (turned off) or near a warm oven helps the dough rise nicely.
- Part-bake the crust: Skipping this step can result in soggy dough, so that initial bake with sauce is a must for crunch.
- Use a good sheet pan: A heavy-duty rimmed sheet pan helps heat distribute evenly, so avoid flimsy pans that can warp.
How to Serve Sicilian Style Sheet Pan Pizza Recipe
Garnishes
I love finishing this pizza with fresh basil leaves or a sprinkle of garlic powder. Sometimes a little drizzle of good olive oil or hot honey after baking adds magical flavor layers that everyone raves about.
Side Dishes
Pair this pizza with a crisp green salad tossed in lemon vinaigrette or a simple arugula and shaved parmesan salad. Roasted garlic bread or even easy antipasto platters complement it gorgeously if you’re serving a crowd.
Creative Ways to Present
For special occasions, I’ve served the sheet pan pizza sliced into bite-size squares on platter trays with fresh herb garnishes for a party-style snack. Wrapping small slices in parchment paper rolls with a toothpick can also make a neat grab-and-go appetizer.
Make Ahead and Storage
Storing Leftovers
After cooling to room temperature, I wrap leftover pizza tightly in plastic wrap and store it in the fridge. It keeps well for up to 3 days, and reheating in a skillet or oven revives the crispiness nicely.
Freezing
I’ve frozen fully baked pizza slices separated by parchment paper inside a freezer-safe bag. They freeze well and can be reheated from frozen, though I recommend thawing slightly first for best texture.
Reheating
Reheat leftovers in a skillet on medium heat with a lid for a few minutes to melt cheese and crisp the bottom, or pop slices in a hot oven (about 375°F) for around 8-10 minutes. Avoid microwaving if you want to retain the crisp crust.
Frequently Asked Questions:
I recommend sticking to active dry yeast for this recipe because it delivers a slower, more controlled rise which is key for that airy Sicilian crust. Instant yeast may cause too rapid fermentation, leading to different texture and flavor.
Partially baking the dough with a thin coat of sauce before adding cheese and toppings is crucial—it sets the crust so it doesn’t absorb too much moisture. Also, avoid piling on too much watery sauce or toppings. Drizzling olive oil before the final bake helps crisp the edges perfectly.
Absolutely! You can mix the dough the night before and let it rise slowly in the fridge overnight. Just bring it back to room temperature before pressing onto the pan. This can even enhance the flavor and texture.
I usually cut it into square or rectangular slices using a sharp pizza cutter or a large chef’s knife. This helps you get nicely sized portions, perfect for sharing. For neat edges, wait a couple of minutes after baking so the cheese settles a bit.
Final Thoughts
This Sicilian Style Sheet Pan Pizza Recipe holds a little piece of my kitchen heart. It’s approachable yet delivers impressive flavor and texture, making it a fantastic staple for family dinners or stress-free entertaining. I can’t wait for you to try it and make it your own—it’s one of those recipes that just feels like a warm, delicious hug straight from the oven.
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Sicilian Style Sheet Pan Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Grandma’s Sicilian-Style Sheet Pan Pizza is a delicious, easy-to-make pizza that combines a thick, airy crust with layers of zesty sauce, fresh and aged cheeses, and spicy pepperoni. Using a unique method of letting the crust rise on the sheet pan with a bit of sauce before baking, this pizza delivers authentic Sicilian and Detroit-style flavors perfect for family dinners or entertaining a crowd.
Ingredients
Dough Ingredients
- 1¼ cup water (tap water, 105°)
- 2¼ teaspoon active dry yeast (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 cherry or Roma tomatoes (Mutti Baby Roma Tomatoes preferred)
- 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, torn into pieces
- ½ lb thinly sliced deli provolone (Boar's Head Picante Provolone)
- 8 oz freshly grated whole milk mozzarella
- 6 oz sliced spicy pepperoni
- Freshly grated Parmesan cheese (to taste)
- Olive oil for drizzling
Instructions
- Prepare the yeast mixture: In a bowl, combine the water at 105°, active dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until the yeast becomes frothy and activated.
- Make the dough: In a large mixing bowl, combine the flour and kosher salt. Gradually add the yeast mixture and olive oil, stirring to form a sticky dough. Knead by hand or with a mixer for about 8-10 minutes until smooth and elastic. Add flour as needed to prevent sticking but keep the dough soft.
- Let the dough rise: Oil a large sheet pan and place the dough inside. Stretch it gently to cover the bottom of the pan evenly. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
- Add sauce and toppings: Once the dough has risen, spread the premade pizza sauce mixed with the canned tomatoes, crushed red pepper, salt, sugar, and oregano over the dough in an even layer. Scatter the torn fresh mozzarella, sliced provolone, grated mozzarella, and spicy pepperoni evenly on top. Sprinkle freshly grated Parmesan cheese over everything and drizzle olive oil over the surface.
- Bake the pizza: Preheat the oven to 475°F (245°C). Bake the sheet pan pizza for 20 minutes or until the crust is golden and cheese is bubbly and slightly browned.
- Serve: Remove the pizza from the oven, let it cool slightly for 5 minutes, then slice into squares and serve warm.
Notes
- This pizza is made without a rolling pin; gently stretching the dough with your hands creates the perfect texture.
- The rising with sauce on top allows the dough to absorb more flavor and develop a delicious umami taste.
- If you prefer less spicy, reduce or omit the crushed red pepper and spicy pepperoni.
- Use room temperature water at 105° to properly activate the yeast and achieve the best rise.
- For a crispier crust, you can bake the pizza an additional 2-3 minutes but watch carefully to avoid burning.
- Substitute gluten-free flour blend if a gluten-free version is desired, adjusting water as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 40 mg
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