Best Sicilian Pizza + a High-Altitude Version!
The best Sicilian pizza made with a very simple homemade dough and topped with lots of fresh mozzarella! This is my husband’s family’s recipe passed down for generations.
Last weekend, Marc and I said we weren’t going to do anything and then we did EVERYTHING. And by that, I mean everything fun. Nothing like, boring or productive. We started by floating the Truckee River on Saturday. Floating the river is a “thing” in Reno. I didn’t really get it before I actually tried it out, but now I get it. Floating is like a giant lazy river, it’s the best! When my parents were kids, I guess it wasn’t a super common activity, but now everyone floats the river and drinks canned vodka sodas and it’s like a big, fun party!
We also went to our new favorite bar (a mead brewery!!), stayed up way too late every night talking to our friends, and went to The Rib Cook-Off. I had big plans of trying out a million kinds of ribs, but it was hot AF. So instead, I got some pulled pork mac-and-cheese and we went to the brewery down the street to eat and drink in the air conditioning (#noragrets).
On another note, I still haven’t grocery shopped or folded my laundry oops!
Ok, sooo what’s sicilian pizza?
This weekend, we’re going to the Reno Balloon Races and eating pizza for pizza Friday! I’m v excited, because as much as I love going out to our favorite pizza spots, Marc makes the best pizza ever. He uses his family’s recipe, and it is absolutely *chef’s kiss*.
Marc’s family originates from the island of Sicily, which has a very special pizza style. Whereas we’re all familiar with Neopolitan pizza which is thin and crispy and perfectly charred, Sicilian pizza has a wonderful thick crust that’s fried on the edges and soft in the middle. It’s a total dream.
It actually gets more involved than that, but basically what we’re looking at here is the New York version of Sicilian pizza. Traditional Sicilian pizza has anchovies, breadcrumbs, and hard cheese. But, the New York version is what Marc’s family makes and has lots of fresh mozz! Plus whatever other ingredients you’re in the mood for. Really, it’s all about the dough.
A few tips for the best sicilian pizza recipe!
First and foremost, you’ll want to start the dough in the morning so it has time to rise. The dough will go through two to three hours of rising. So plan ahead!
You can absolutely make this by hand or with a dough hook. I use my stand mixer with a dough hook attachment. But, Marc either makes the dough by hand or with a manual dough hook.
Also, I would highly recommend breaking out your seasoned sheet pan for this recipe! It’s an essential part of creating the best Sicilian pizza. If you don’t have one, check out a secondhand store, I see them at Goodwill all the time! And if you don’t have a seasoned sheet pan, don’t worry, you can still make this pizza! It may just not get as crispy but will still be delicious.
Now would be a great time to bust out some nice olive oil if you have it around. Honestly, I search for good quality brands at Home Goods to save $$ 🤷. Basically, you’ll spread olive oil all over the somabitch. Between the heat and the olive oil, the crust will become fried, crunchy on the outside, soft on the inside. And have you ever had some really good fried olive oil? It makes my eyes roll into the back of my head.
High-Altitude Sicilian Pizza Dough?
Um, yeah duh. You all know I live at high-altitude, so I included directions below! For high-altitude pizza dough, you will use one and a half tablespoons of yeast as opposed to two tablespoons. Also, you also may need a bit more water and the dough may rise a tad quicker than at sea-level. Otherwise, you can make the pizza as normal yay!
And that’s it! Bye!!
Best Sicilian Pizza
Notes: Give yourself up to three hours for the dough to rise. Also, if you have a seasoned sheet pan, I would recommend using it for this recipe!
To know an Italian grandmother is to know that they don’t measure anything. Adjust the seasonings in this recipe according to your tastes.
Best Sicilian Pizza
Ingredients
Sicilian Pizza Dough
- 3 cup flour + more for dusting
- Salt, to taste (we use about 2 tsp.)
- 2 tbsp yeast for sea-level OR 1.5 Tbs. for high-altitude at 5,000 ft. (preferably Fleischmann’s Active Dry)
- A few pinches of sugar
- 1.25 cup lukewarm water + more if necessary
- 1 tbsp olive oil + more for drizzling
Sicilian Pizza
- 3 tbsp olive oil
- 3/4 cup pizza sauce
- 2 lb fresh mozzarella, shredded or torn
- Pepperoni, basil, parmesan, veggies, etc. for topping
Instructions
Sicilian Pizza Dough
- In the bowl of a stand mixer with a dough hook attachment (or in a medium bowl), combine the flour with the salt. Set aside.
- In a small bowl, mix together the yeast*, sugar, and olive oil. Gently stir in a small amount of lukewarm water to activate the yeast. Let it stand 5-10 minutes, until foamy. *2 Tbs. yeast at sea-level OR 1.5 Tbs. at high-altitude (5,000 ft).
- Pour the yeast mixture into the flour and knead gently with the dough hook (or your hands). Add 1/2 cup of lukewarm water, and keep lightly kneading the dough. Continue adding water, 2 Tablespoons at a time, just until the dough comes together. The dough is ready when the bowl is clean and the dough is still slightly sticky. (You may need more water at high-altitude).
- Dust the dough lightly with flour. Drizzle a clean bowl with olive oil, place the dough in the bowl, and cover it with a clean tea towel. Let it rise for 2-3 hours, until doubled in size. (If you live at high-altitude, check the dough at 90 minutes. You don’t want the dough to over-rise or it will get tough)!
Sicilian Pizza
- When the dough is ready, preheat the oven to 425° F. Brush a seasoned sheet pan with the olive oil. My sheet pan is 12x18x2. If you have a larger pan, you may just have thinner crust.
- Using your hands, gently spread the pizza dough to fit into the entire pan. Spread the sauce over the pizza dough, leaving a 1/2-inch border. Sprinkle cheese and desired toppings over the pizza.
- Bake the pizza for 17-20 minutes, until the dough is cooked through, the bottom is crispy, and the cheese is bubbly. Cut into squares and serve!
xo Sara Lynn
*Song of the day: Wonderful by My Morning Jacket
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Is tablespoons the correct measurement for the yeast or did you mean teaspoon? I’ve seen a lot of other recipes say 1.5 teaspoons for high elevation
Hello, Stephen. Tablespoons is correct! My fiance’s family has always used 2 Tbs. at sea-level, and he uses 1 Tbs. at high altitude. I’m not totally sure why it works in this recipe (something I’ve been meaning to ask his grandma) but we’ve always had good luck!
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I’ve tried at least a half-dozen “High Altitude” pizza dough recipes and once I used Sara Lynn’s, I stopped looking. I live in Longmont, CO (elevation 5093′) and this recipe creates just the right blend of chewiness and crispiness that even my (very particular) wife has been pleased.
Thank you so much! I’m so glad you like this recipe. 🙂