Recipe

Sicilian Pizza

An Italian-American Sicilian-style sheet-pan pizza with a fluffy center, crisp olive-oil edges, and a bright, garlicky tomato sauce.

By Matt Campbell

•

4.8

A freshly baked Sicilian sheet-pan pizza with a tall, airy crust, crisp golden edges, and a bright red tomato sauce with melted cheese, sliced into squares on a wooden board in a home kitchen

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Sicilian pizza is the one I make when I want maximum payoff with minimum drama. It is thick and airy like focaccia, bakes in a pan so the edges get all crunchy and golden, and it forgives you if your toppings are a little chaotic. In other words, it is weeknight friendly but still feels like you did something impressive.

This version is Italian-American Sicilian-style: a soft, bouncy crumb, olive-oil crisped sides, and a bright sauce that tastes like tomatoes, not ketchup. We will do a simple, no-knead dough you can mix with a spoon, then let time do the heavy lifting.

A kitchen counter with measured flour, yeast, salt, olive oil, a bowl of crushed tomatoes, shredded mozzarella, grated Pecorino Romano, and a rimmed sheet pan ready for Sicilian pizza

Why It Works

Crisp edges, plush center: A well-oiled pan basically shallow-fries the crust while the inside stays light and chewy.
Big flavor without a long ingredient list: The sauce is crushed tomatoes, garlic, oregano, and salt. Simple, loud, and good.
Make-ahead friendly: You can cold-ferment the dough overnight for even better flavor and easier stretching.
Real home-cook flexibility: Use whole-milk mozzarella, part-skim, provolone, or whatever melting cheese you have. Just keep the sauce bold and the pan well-oiled.

Pairs Well With

Storage Tips

Fridge: Cool slices completely, then store in an airtight container for up to 4 days. If you stack slices, put parchment between them so the crust stays happier.

Freezer: Wrap individual squares in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge or reheat straight from frozen.

Reheat for crispy edges (best method): Heat a skillet over medium, add the slice, cover loosely, and warm 3 to 5 minutes until the bottom crisps. If the cheese needs help, add a few drops of water to the pan (not on the pizza) and cover for 30 seconds to steam-melt.

Oven method: Bake on a sheet pan at 400°F for 8 to 12 minutes. For extra crunch, put the pan in the oven while it preheats.

Common Questions

What makes Sicilian pizza different from regular pizza?

Sicilian-style pizza is baked in a pan with a thicker, focaccia-like crust. That pan and the olive oil are the secret weapons: you get a fluffy interior and crisp, almost fried edges. Toppings can vary, but the vibe is square slices and big texture.

Is this the same as traditional sfincione?

Not exactly. Traditional Palermo-style sfincione often features onions, breadcrumbs, and sometimes anchovies, and it may not be heavy on mozzarella. This is the Italian-American, sheet-pan Sicilian-style most of us grew up with: fluffy crust, melty cheese, bright tomato sauce.

Is Sicilian pizza the same as Detroit-style?

They are cousins, not twins. Detroit-style is typically baked in a deep rectangular pan and often features cheese pushed to the edges for a caramelized border. Sicilian is generally a little more bread-forward and focaccia-like. Both are excellent reasons to own a sturdy pan.

Do I need a pizza stone?

Nope. This recipe is built for a sheet pan. If you have a baking steel or stone, you can place the pan on it to boost bottom browning, but it is not required.

Why is my dough snapping back and refusing to stretch?

It needs more rest. Let it sit 10 to 15 minutes, then gently stretch again. Also make sure your hands are lightly oiled so you are not tearing the surface.

My dough is super sticky. Did I mess up?

Nope. This is a high-hydration dough, which means it is supposed to feel wet and sticky. Do not panic and add extra flour, that will make the pizza heavier and less airy. Use oil on your hands (and the pan) instead.

Can I make the dough ahead?

Yes, and you should if you can. After mixing, cover and refrigerate 12 to 48 hours. Bring it to room temp for about 60 to 90 minutes before stretching into the pan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan (13x18-inch half sheet recommended) or a 12x16-inch pan
Large mixing bowl
Measuring cups and spoons (or a kitchen scale if you are fancy)
Rubber spatula or wooden spoon
Small saucepan (optional, for warming sauce)
Cooling rack (optional, helps keep the bottom crisp)

I love cooking ambitious stuff, but I also love feeding people without turning my kitchen into a stress documentary. Sicilian pizza is my sweet spot. It is the kind of recipe where you mix a shaggy dough, walk away, come back later, and somehow end up with a pan of crisp-edged squares that disappear faster than you can say, “Let it cool first.” The first time I made it, I over-oiled the pan and thought I messed up. Plot twist: the edges tasted like the best part of garlic bread. Now I do it on purpose.

Sicilian Pizza

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 18 to 24 minutes

Total Time 2 hours 30 minutes to 3 hours (includes rise time)

Servings 8 large squares (or 12 medium)

Ingredients

Dough

3 1/2 cups (420 g) all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon instant yeast
1 1/2 cups (360 g) warm water (about 90°F to 100°F)
2 tablespoons olive oil (for the dough)
3 tablespoons olive oil (for the pan)
1 tablespoon olive oil (for dimpling and finishing)
More olive oil (for your hands)

Sauce

1 (28-ounce) can crushed tomatoes
2 cloves garlic, finely grated or minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
Pinch of red pepper flakes (optional)

Toppings

12 to 16 ounces whole-milk mozzarella, shredded (low-moisture melts best)
1/4 cup grated Pecorino Romano or Parmesan
Fresh basil or chopped parsley (optional)

A large bowl with shaggy pizza dough just mixed, with flour streaks and a wooden spoon resting on the side on a home kitchen counter

Instructions

Mix the dough. In a large bowl, combine flour, salt, and instant yeast. Pour in warm water and 2 tablespoons olive oil. Stir with a spoon or spatula until no dry flour remains. The dough will look rough and sticky. That is perfect. Resist the urge to add extra flour.
First rise. Cover the bowl and let rise at room temperature until doubled, about 60 to 90 minutes (a bit longer if your kitchen is cool). If you want a little extra structure, you can do one quick fold halfway through: wet or oil your hand, grab an edge of the dough, stretch it up, and fold it over itself a few times.
Make the sauce. In a bowl, stir crushed tomatoes with garlic, oregano, salt, and red pepper flakes if using. Taste and adjust salt. If you want a slightly sweeter, more mellow sauce, warm it in a saucepan for 5 minutes, then cool. Otherwise, keep it raw and bright.
Oil the pan generously. Pour 3 tablespoons olive oil into a rimmed sheet pan and spread it around, including the corners. This is where the crispy edges are born.
Pan note: This dough is calibrated for a 13x18-inch half sheet. Using a 12x16-inch pan will make a thicker pizza and usually needs 2 to 4 extra minutes in the oven.
Stretch the dough in the pan. Scrape the dough into the oiled pan. Oil your hands, then gently press and stretch the dough toward the edges. If it snaps back, let it rest 10 minutes and try again. Work gently so you keep the air in the dough.
Second rise. Cover the pan loosely (plastic wrap or a clean towel) and let the dough puff for 30 to 45 minutes. While it rises, heat the oven to 500°F (or 475°F if your oven runs hot). Set a rack in the lower-middle position so the bottom has a fighting chance.
Dimple and top. Once the dough is puffy, drizzle 1 tablespoon olive oil over the top and dimple it with your fingertips like focaccia. Sprinkle mozzarella evenly over the dough, then spoon the sauce over the cheese in stripes or dollops. Finish with Pecorino Romano.
Why cheese first? It helps protect the crust and keeps the sauce tasting bright, not dried out.
Bake. Bake 18 to 24 minutes until the edges are deeply golden and crisp, the cheese is bubbling, and the bottom is browned. If the top browns too quickly, move the pan to a lower rack for the last few minutes.
Cool, then slice. Let the pizza cool in the pan for 5 minutes, then lift it out (use a spatula if needed) and cool on a rack for 5 more minutes for maximum crunch. Slice into squares. For a half sheet, I like 8 big squares, 12 medium squares, or 15 party squares. Finish with basil if you are feeling fancy.

Matt’s small-but-mighty tip: If you want that extra-crispy bottom, place the sheet pan on the lowest rack for the last 3 to 4 minutes of baking. Keep an eye on it. We want crisp, not charcoal.

Nutrition information is estimated.

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Sicilian Pizza

Why It Works

Pairs Well With

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Storage Tips

Common Questions

What makes Sicilian pizza different from regular pizza?

Is this the same as traditional sfincione?

Is Sicilian pizza the same as Detroit-style?

Do I need a pizza stone?

Why is my dough snapping back and refusing to stretch?

My dough is super sticky. Did I mess up?

Can I make the dough ahead?

Sicilian Pizza

Ingredients

Dough

Sauce

Toppings

Instructions