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

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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

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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