Name: Sicilian Style Sheet Pan Pizza Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
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; 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; 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

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!

A rectangular pizza in a black metal pan with a golden-brown cheese layer on top, scattered unevenly with some red sauce spots showing through. The crust around the edges is thick and slightly puffed with a light golden color. A woman's hand is holding a pizza server lifting a square slice that shows the same cheese and sauce layers on top and a firm base at the bottom. The scene is set on a white marbled surface with a small part of a white plate visible. 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

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.

Flat lay of a small mound of all-purpose flour, a few whole brown eggs with clean shells, a small white bowl of golden Italian extra-virgin olive oil, a small white bowl of active dry yeast granules, a small white bowl of granulated sugar, a small white bowl of kosher salt, fresh torn pieces of creamy white mozzarella cheese, thin slices of spicy pepperoni arranged neatly, thin slices of pale yellow provolone cheese, ripe cherry tomatoes clustered together, a small white bowl of vibrant red pizza sauce, a small white bowl of crushed red pepper flakes, a small white bowl of dried oregano, freshly grated parmesan cheese scattered in a small white bowl, placed 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 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.

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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 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

The image shows a rectangular pizza dough placed in a black pan on a white marbled surface. The dough is covered with a layer of red tomato sauce, topped with scattered blobs of white mozzarella cheese and many round slices of red pepperoni. On the right side of the pan, several large white mozzarella slices are being added with a fork resting on them. Surrounding the pan are three white bowls: one with shredded white cheese, one with grated light-colored cheese, and one with more white mozzarella slices. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use instant yeast instead of active dry yeast?

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.

How do I prevent the crust from becoming soggy?

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.

Can I make the dough ahead of time?

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.

What’s the best way to cut Sicilian sheet pan pizza?

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.