Sicilian-Style Pizza + a High-Altitude Version!

This Sicilian-style pizza is based on my in-law’s traditional recipe for a pizza that’s easy, flavorful, and made in a pan for that thick, crisp crust! The pizza dough is foolproof, quick, and simple to mix up. And, I’m giving you my sea-level and high-altitude recipes so you can make it in the mountains or by the ocean!

Last weekend, Marc and I said we weren’t going to do anything and then we did EVERYTHING. We floated the Truckee, discovered a new mead brewery in town, stayed up way too late every night talking to our friends and went to the Rib Cook-Off where I had big plans of eating ribs but actually just ate pulled pork mac and cheese and sat in the air conditioning at a brewery down the street (#noragrets). Then, on Sunday night, we ignored our piles of laundry and made homemade pizza instead.

I think one of the best things I’ve ever done in life is marry an Italian man who knows how to make pizza. His meatball subs and cacio e pepe are also pretty legendary, but the pizza might be my favorite.

Since Marc’s family originates from Sicily, that’s the pizza style we have going on at our house. It’s made in a sheet pan for crust that’s thick, but crisp on the bottom. It’s just the best!

Let’s talk about this recipe

This Sicilian pan pizza is based on my husband’s family’s recipe, and it is absolutely *chef’s kiss*. The dough is made on a cookie sheet which gives the pizza a wonderful thick crust that’s fried on the edges and soft in the middle. It’s a total dream. Here’s why you’ll love it!

• The recipe is so easy to make by hand or in a stand mixer.
• With a focaccia-like texture and crisp edges this is the best pizza dough.
• It’s made in a sheet pan – perfect for a crowd or leftovers!
• You can make the dough in advance for simple pizza Fridays.

Sicilian vs. other kinds of pizza

Sicilian pizza, or pizza Siciliana, is made in a sheet pan with an almost focaccia-like dough. What exactly qualifies as “Sicilian” pizza is debated a bit, but here’s what we know. It’s based on the classic street food, sfincione, which has focaccia-like crust, herbs, breadcrumbs, and hard cheese. Once it made its way to the states, Italian immigrants started using mozzarella, most likely because it was cheaper and more widely available.

My husband’s family originates from the island of Sicily, and this recipe has been passed down for generations from Sicily to New York City to Vegas which is how it eventually got to me! So, while this is “Sicilian”, it’s actually more of an Americanized version. And, now that we live in Reno, I’ve also developed a high altitude pizza dough so we can all enjoy this recipe!

The ingredients

• Olive oil – this will make the dough softer, more flavorful, and will help crisp up those edges a bit. I like extra virgin!
• Active dry yeast – this is my yeast of choice for basically any bread. I like that it rises a little slower, which gives the bread more time to ferment and get nice and flavorful.
• Sugar – we need this to activate the yeast and add a hint of sweetness to the dough.
• Water – you’ll need a bit of warm water to activate the yeast and regular room temperature water to bind the dough.
• Flour – this recipe calls for basic all-purpose flour. We’re keeping things easy! Flour provides structure to the crust.
• Kosher salt – to add a bit of saltiness and depth.
• Tomato sauce – you can go store-bought or homemade, but just make sure to choose something good-quality for the best pizza. I usually use my roasted tomato sauce – so easy!
• Cheese – a mix of mozzarella and Parmesan is my go-to. I love the melty factor of mozzarella and the umami flavor from Parmesan.
• Toppings – pepperoni, sausage, veggies, olives, whatever you like!

Topping ideas

You can honestly use whatever pizza toppings you like. Here are a few ideas to get you started! Some of my favorite combos are:

• Classic Italian sausage & bell peppers
• Margherita with mozzarella, tomatoes, & basil
• White pizza with an olive oil-garlic base, mozzarella, ricotta, & herbs
• Soppressata, basil, shallots, & hot honey

How to make this recipe

Activate the yeast

1. First, pour the olive oil into a small bowl.
2. Then, add the active dry yeast, a few pinches of sugar, and a splash of warm water.
3. Let the mixture sit until foamy, 5-10 minutes.

Make the dough

4. Meanwhile, combine the flour, salt, and sugar in the bowl of a stand mixer.
5. Once the yeast is activated, add it to the flour mixture. Then, turn the mixer on low and start pouring in the water until you have a tacky dough. Knead for 5-7 minutes.
6. Tip the dough onto a floured surface and knead by hand a few more times. Place the dough in an oiled bowl, cover with a linen, and let it rise for 1 1/2-2 hours.

Assemble & bake

7. After the dough has doubled in size, punch it down to release the air.
8. Next, brush a sheet pan with olive oil. Spread the dough evenly in the pan.
9. Then, top the dough with sauce, cheese, and toppings. Bake at 450°F until the dough crisp on the bottom, the cheese is bubbly, and everything is golden-brown. Slice and enjoy!

Can I make this dough by hand?

Absolutely! My husband actually prefers to make it without a stand mixer haha. To make the dough by hand:

1. First, activate the yeast as directed. Then, combine the flour, sugar, and salt in a large mixing bowl.
2. Next, add the activated yeast to the flour mixture. Using a a wooden spoon or dough whisk to stir, start slowly adding the water, mixing it all together until you have a slightly tacky dough. Use your hands once the dough starts to get too thick for a spoon!
3. Then, tip the dough on a floured surface and knead it for 5-7 minutes. Rise, assemble, and bake as directed.

Choose the right pan and temperature

For the best crust situation, you’ll want to use either a Sicilian pizza pan or a seasoned sheet pan. Of course, you can use a regular sheet pan, but the crust might not get as crisp on the edges. I use an old seasoned sheet pan coated with a generous amount of olive oil and it works great!

Then, you’ll want to make sure that you bake the pizza at a very high temperature to get that nice crust. I usually bake at 425°F which gives us nice bubbly cheese and crispy-edge crust.

Also, if you have a pizza stone, I highly recommend using it! I place the pizza stone in the lower half of my oven, and place the sheet pan on top which quickly browns up the bottom of the crust. If you don’t have a pizza stone, you can place a sheet pan in the lower half of your oven while it heats up. Then, stack the sheet pan with the pizza on top of the hot one and bake!

Storing, freezing, & make-ahead

To store leftover pizza, place it in a single layer in an airtight container. Or, wrap it in tinfoil. Refrigerate for up to 3-4 days.

To freeze the dough, make sure to freeze it right after you knead. Divide the dough into 2 discs, coat with a bit of olive oil, and wrap well in plastic wrap. Then, place in an airtight container or freezer bag and freeze for up to 1 month.

When you’re ready to use it, defrost the dough in the fridge overnight. It will probably rise overnight, but if it doesn’t, give it a second rise at room temperature. Just place it in an oiled bowl and let it rise at room temperature until doubled. It will take up to an hour longer to rise since it’ll be cold from the fridge, so leave extra time.

If you want to make the dough in advance, it’s super easy! We’re just going to let it slow-rise in the fridge overnight. Once the dough is kneaded, place it in an oiled bowl and cover the bowl tightly with plastic wrap. Then, let the dough rise in the fridge for 8-24 hours. Warm the dough at room temperature for 20-30 minutes before stretching it into the pan.

Recipe tips & tricks

• When activating yeast, make sure the water is 105-110°F. Yeast needs warm water to get nice and puffy!
• The amount of water you’ll need in the dough depends on your environment. I live in a dry city, so I usually need more water. But if you live in a humid environment, you may need less.
• Make sure to leave plenty of time for the dough to rise. It will need about 2 hours, so plan ahead!
• If you have good olive oil, now would be the time to use it. It adds so much flavor to the crust!
• For extra browned pizza, broil it for just a few minutes at the end. It’ll get bubbly and delicious!

More Italian-inspired favorites

Cacio e Pepe Pizza
Bucatini Carbonara with Sausage & Greens
Creamy Lemon Pasta with Fried Pine Nuts
White Lasagna with Pesto & Pancetta
Soppressata Pizza with Hot Honey

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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xo Sara Lynn

Song of the day – Wonderful by My Morning Jacket