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sicilian pizza recipe

Homemade Sicilian Pizza Recipe

I first learned to make Sicilian pizza from a small family bakery in Palermo during a summer visit years ago. They didn’t rush the dough. Everything was slow and intentional.
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Servings: 6 servings
Ingredients Method

Ingredients
  

For the Dough
  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon sugar
  • 2 teaspoons instant yeast
  • 1 ¼ cups warm water about 105°F
  • 2 tablespoons olive oil plus more for the pan
For the Sauce
  • 1 can crushed tomatoes 15 oz
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon oregano
  • ¼ teaspoon black pepper
Toppings
  • 2 cups shredded mozzarella fresh if possible
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano or Italian seasoning
  • Optional: sliced olives, anchovies, or roasted peppers

Method
 

Make the Dough
  1. Start by mixing the warm water, yeast, and sugar in a large bowl. Let it rest for 5 minutes until slightly foamy. This tells you your yeast is alive and ready to go.
  2. Add the flour, salt, and olive oil. Stir until the dough comes together. It should be soft but not sticky. If it feels too dry, add another tablespoon of water.
  3. Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic. You’ll feel it transform under your hands — that’s when you know it’s ready.
  4. Place the dough in a greased bowl, cover it with a damp towel, and let it rise for about 1 to 1 ½ hours or until doubled in size.
Prepare the Pan
  1. A Sicilian pizza isn’t made on a stone — it’s baked in a pan, usually rectangular and coated in olive oil.
  2. Drizzle about 3 tablespoons of olive oil into a 10×14-inch baking pan or sheet pan. Once the dough has risen, stretch it gently to fit the pan. Don’t force it; if it resists, let it rest for 5–10 minutes and try again.
  3. Cover the pan and let the dough rise again for 30–40 minutes. This second rise gives the pizza its light, airy texture.
Make the Sauce
  1. While the dough rests, make your sauce. Heat olive oil in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds — just until fragrant.
  2. Pour in the crushed tomatoes, salt, pepper, and oregano. Let it simmer for 15 minutes, stirring occasionally. The sauce will thicken slightly and smell incredible.
  3. This simple sauce is key — no onions, no sugar, no unnecessary extras. Just clean tomato flavor that complements the crust perfectly.
Assemble the Pizza
  1. Preheat your oven to 475°F (245°C).
  2. Once your dough has puffed up beautifully in the pan, gently press your fingertips into the surface to create tiny dimples. This helps hold the sauce and gives that authentic Sicilian look.
  3. Spread the sauce evenly across the dough, leaving a small border around the edges. Sprinkle mozzarella over the top, then finish with Parmesan and a touch of oregano.
  4. Drizzle a little more olive oil over everything — that golden edge is all about the oil.
Bake Until Golden
  1. Place the pan on the lower rack of your oven and bake for 18–22 minutes, until the cheese is melted and the crust is deep golden brown around the edges.
  2. When it comes out, let it cool in the pan for about 5 minutes. You’ll hear the faint crackle of the crust as it settles — a sound every baker loves.
  3. Use a spatula to lift it out, slice into squares, and serve warm.