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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!

A black sheet pan with sliced Sicilian-style pizza with basil, pepperoni, and peppers on a tan counter next to a wood bowl of Parmesan, beer, and white bowl of red pepper flakes.

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 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. 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. Obviously I love any kind of pizza situation whether it’s in the form of pepperoni pizza crostini or even these spicy homemade pizza bagels. And while Marc’s meatball subs are pretty legendary, his pizza might be my favorite.

I first learned how to make Sicilian pizza when I was in culinary school. But, this Sicilian pan pizza is absolutely *chef’s kiss*. This recipe has been passed down in my husband’s family 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 pizza!

Pantry staple ingredients

A white bowl of flour next to white bowls of yeast and olive oil, wood bowls of salt and sugar, a pitcher of water, and a beige linen on a tan counter.

You can make this recipe with ingredients that you most likely already have in your pantry this very moment. For the dough, you’ll need olive oil, active dry yeast, sugar, warm water, all purpose flour, and Morton’s Kosher salt. And don’t forget cheese, toppings, and red sauce! You can go store-bought or homemade with the sauce, but just make sure to choose something good-quality for the best pizza. I usually use my roasted tomato sauce – so easy.

Make sure to use fresh yeast! If it’s too old, the yeast might be dead and it won’t activate.

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
  • Cacio e pepe white pizza with a garlic butter base, mozzarella, ricotta, & pepper
  • Soppressata pizza with basil, shallots, & hot honey

Activate the yeast

Three steps to activating yeast; in the first, a hand pouring olive oil in a grey bowl on a beige counter next to a wood bowl of salt. In the second, the hand is pouring active dry yeast into the bowl. In the third, the bowl has puffy activated yeast in it.
Mix the olive oil, yeast, sugar, & warm water. Let it sit until it’s foamy, about 5-10 minutes.

The water should be between 105-110°F (40-43°C). It’s the perfect temp to activate yeast!

Make the dough

Six steps to making Sicilian pizza dough; in photo 1, a hand is pouring sugar into a mixing bowl of flour. In photo 2, the flour has activated yeast in it. In photo 3, there is dough in the bowl. In photo 4, a hand is kneading dough on a wood board. In photo 5, the dough is in a white bowl. In photo 6, the bowl is covered with a tan napkin.
Meanwhile, combine the flour, salt, and sugar in the bowl of a stand mixer. 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. Cover the dough and let it rise for 1 1/2-2 hours.

To tell if the dough is ready, just give it the poke test! After kneading the dough for 5-7 minutes, use your knuckle to give the dough a poke. If it springs back quickly, it’s ready to go. If the indent stays, keep kneading.

Assemble & bake

Three steps to assembling homemade pizza. In photo 1, a hand is punching dough in a white bowl. In photo 2, hands are spreading pizza dough into a sheet pan. In photo 3, a hand is putting pepperoni and peppers on top of a pizza.
After the dough has doubled in size, punch it down to release the air. Next, brush a sheet pan with olive oil. Spread the dough evenly in the pan. Then, top the dough with sauce, cheese, and toppings. Bake at 450°F (232°C) until the dough is crisp on the bottom and the cheese is bubbly.

Make the dough by hand

You can definitely make this pizza dough by hand! My husband actually prefers to make it without a stand mixer haha.

  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.
A woman wearing a tan apron using a wood spatula to pick up a piece of Sicilian-style pizza off of a sheet pan on a tan counter next to glasses of beer, thyme, a white bowl of red pepper flakes, and a white canister.

Freeze this dough

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 until it’s doubled. It will take up to an hour longer to rise since it’ll be cold from the fridge, so leave extra time.

Make-ahead

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.

High altitude pizza dough

Baking pizza at high altitude is a little different. First, you’ll need to use less yeast and the dough will probably rise a bit quicker because of the thin air. Also, you may need a bit more water because of the dry environment! See the recipe card for more details.

Sliced Sicilian-style pizza with pepperoni, peppers, and basil on a black sheet pan.

For the best pizza dough, weigh the ingredients with a scale instead of measuring cups. If you don’t have a scale, measure the flour with the fluff & level method. First, fluff the flour with a whisk and scoop the fluffed flour into a measuring cup. Level it off without packing the flour in. The end!

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!

5 from 4 votes

Sicilian-Style Pizza + a High-Altitude Version

Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 25 minutes
Proof Time: 2 hours
Total Time: 2 hours 45 minutes
Based on my in-law's traditional recipe, this Sicilian-style pizza is easy, flavorful, and made in a sheet pan for that thick, crisp crust! The dough is foolproof, quick, and so simple to mix up. You'll also find both my sea level and high altitude recipes so you can make it in the mountains or by the ocean!
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Ingredients

High Altitude Pizza Dough

  • 27 grams olive oil + more for drizzling (about 2 Tablespoons)
  • 3.5 grams active dry yeast (about 1 1/2 teaspoons)
  • 9 grams sugar, divided (about 2 teaspoons)
  • 350 grams room temperature water, divided (about 1 3/4 cups)
  • 450 grams all-purpose flour (about 3 3/4 cups)
  • 9 grams Kosher salt (about 2 teaspoons)

Sea Level Pizza Dough

  • 27 grams olive oil + more for drizzling (about 2 Tablespoons)
  • 9 grams active dry yeast (about 2 teaspoons)
  • 9 grams sugar (about 2 teaspoons)
  • 350 grams room temperature water, divided (about 1 3/4 cups)
  • 450 grams all-purpose flour (about 3 3/4 cups)
  • 9 grams Kosher salt (about 2 teaspoons)

Sicilian Pizza

  • 250 milliliters pizza sauce homemade or store-bought (1 cup)
  • 454 grams fresh mozzarella, shredded or torn (1 pound)
  • Pepperoni, Italian sausage, veggies, herbs, etc., for topping

Equipment

  • Stand mixer (optional)
  • Seasoned sheet pan or Sicilian pizza pan
  • Pizza stone, (optional)

Instructions 

Pizza Dough

  • In a small measuring cup, heat 50 grams (about 1/4 cup) of the water until it's warm but not hot (between 105-110°F).
  • Add the olive oil, active dry yeast, a few pinches of the sugar, and the warm water to a small bowl. Gently stir to combine. Let it stand until the yeast is foamy, about 5-10 minutes.
  • In the bowl of a stand mixer with a dough hook attachment, combine the flour, salt, and remaining sugar. Alternatively, if you're making the dough by hand, mix the flour, salt, and sugar in a large mixing bowl.
  • Pour the activated yeast into the flour mixture. With the mixer running on LOW speed, slowly pour in the remaining water just until the dough is tacky (not sticky) and pulling away from the sides of the bowl. You may not use all of the water. To mix by hand, use a wood spoon or dough whisk to stir while slowly pouring the water into the flour mixture. If the dough gets too thick, you can use your hands instead.
  • Turn the mixer speed to MEDIUM LOW and knead the dough for 5-7 minutes. To do this by hand, knead the dough on a lightly floured surface instead.
  • Next, drizzle a clean bowl with olive oil and place the kneaded dough in the bowl. Cover it with a tea towel and let it rise in a warm spot until doubled in size, about 1 1/2-2 hours. (If you live at high-altitude, start checking at 1 hour. Dough rises quicker at higher altitudes).

Sicilian Pizza

  • Once the dough is doubled, place a rack in the lower half of your oven and preheat it to 425°F. If you have a pizza stone, place it on the rack. Then, brush a Sicilian pizza pan or seasoned sheet pan with a generous drizzle of olive oil.
  • Punch down the dough. Then, using your hands, gently spread the pizza dough evenly into the entire pan, making sure to press it into the edges.
  • Spread the sauce over the pizza dough, leaving a 1/2-inch border. Sprinkle the cheese over the top and add any desired toppings.
  • Place the pan on the pizza stone (if using) on the lower rack of your oven. Bake the pizza for 20-25 minutes, until the dough is golden-brown, the bottom is crispy, and the cheese is bubbly. Cool for 5 minutes, cut into 12 squares, and serve!

Notes

If the dough is too dry, add more water 1 Tablespoon (15 milliliters) at a time. If the dough is too sticky, add flour 1 Tablespoon (15 grams) at a time.
To test if the dough is properly kneaded, give it a good poke. If the dough springs back, it’s ready to go. If the indent stays, keep kneading.
To proof the dough overnight in the fridge, cover the bowl with plastic wrap or a re-usable bowl cover. Let the dough slow-rise in the fridge for 8-24 hours. When you’re ready to bake, warm the dough at room temperature for 20-30 minutes before stretching it into the pan.
The high altitude recipe was developed at 4,500 feet. If you live at higher altitude, I would reduce the active dry yeast to 3 g (about 1 teaspoon).
Cuisine: American, Italian
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 1slice (no toppings), Calories: 276kcal, Carbohydrates: 31.3g, Protein: 12.6g, Fat: 10.9g, Saturated Fat: 5.3g, Cholesterol: 30mg, Sodium: 628mg, Potassium: 138mg, Fiber: 1.4g, Sugar: 2g, Calcium: 200mg, Iron: 2mg
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