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There’s something satisfying about lightly charred vegetables adding a smoky depth to a dish, especially when served warm. I always roast mine at a higher temperature to get that perfect crisp while keeping the insides tender. One trick I’ve found is to toss them in a bit of olive oil and salt before roasting — this helps them caramelize beautifully and enhances their natural sweetness.
sicilian pizza
Ingredients
Method
- In a large bowl, combine flour, instant yeast, and salt. Mix to blend everything.
- Add warm water and olive oil. Stir with a wooden spoon or your hands until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes—it should be a little sticky but come together. If it’s too sticky, add just a teaspoon more flour at a time.
- Lightly oil a bowl, place the dough inside, and cover with a clean towel. Let it rise somewhere warm until doubled in size, about 1 hour.
- While the dough rises, heat olive oil in a small pan over medium heat. Add chopped garlic and cook for 30 seconds until fragrant—don’t let it brown.
- Pour in the crushed tomatoes. Stir in oregano, salt, and red pepper flakes if using.
- Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Taste and adjust salt as needed. Let it cool a bit before using.
- Generously oil a 9x13-inch baking pan (bottom and sides). This is what gives the crust its crispy edge.
- Press the risen dough into the pan all the way to the edges. It might resist—let it rest a few minutes, then continue pressing until it fills the pan.
- Spread the cooled tomato sauce over the dough, edge to edge. Sprinkle mozzarella and parmesan evenly on top.
- Drizzle with olive oil. This helps the cheese brown and amps up that golden crust.
- Bake on the bottom rack of a preheated 425°F (220°C) oven for 25–28 minutes, or until cheese is bubbly and the edges are deeply golden.
- Let the pizza sit in the pan for 5 minutes, then run a thin spatula around the edge and lift out pieces. The bottom should be crisp and golden.
Notes
Real-life tips from my kitchen
Don’t skimp on the oil when prepping your baking pan. I mean it — this is what gives Sicilian pizza its signature golden, almost-fried bottom and makes the corners crunchy. Once, I tried with less oil, and the crust stuck and tasted flat. If the dough keeps shrinking back when you press it into the pan, let it rest for 5 minutes and walk away. Gluten just needs a break! Pushing harder won't help. I also like to spread about half the mozzarella under the sauce and half over it. That little maneuver keeps the crust from getting soggy underneath and lets some of the cheese get extra bubbly on top. Not classic, but really good.Substitutions & variations that work
You can swap half the flour for white whole wheat if you want a little more nutrition and a heartier bite. Full whole wheat? It gets dense and dry, so I don't recommend it here. No mozzarella? Shredded provolone or fontina melts well and has the right flavor. Skip fresh mozzarella unless you really blot it — too much water will sog out the crust.Storing & meal prep
Slices keep well in the fridge for up to four days. Reheat in a hot oven or a skillet to bring back that crunchy bottom — microwaving turns the crust floppy. If the pizza seems dry after cold storage, I brush the crust with a touch more olive oil before warming it up. Works every time.I grew up watching my aunt make Sicilian pizza for birthdays and lazy Sundays — no round pans, no fussing, just plenty of sauce and crispy edged dough. This version nails what I crave: thick but not dense, cheesy but not oily, and feeds a crowd (or gives me three days of leftovers).
Real-life tips from my kitchen
Don’t skimp on the oil when prepping your baking pan. I mean it — this is what gives Sicilian pizza its signature golden, almost-fried bottom and makes the corners crunchy. Once, I tried with less oil, and the crust stuck and tasted flat.
If the dough keeps shrinking back when you press it into the pan, let it rest for 5 minutes and walk away. Gluten just needs a break! Pushing harder won’t help.
I also like to spread about half the mozzarella under the sauce and half over it. That little maneuver keeps the crust from getting soggy underneath and lets some of the cheese get extra bubbly on top. Not classic, but really good.
Substitutions & variations that work
You can swap half the flour for white whole wheat if you want a little more nutrition and a heartier bite. Full whole wheat? It gets dense and dry, so I don’t recommend it here.
No mozzarella? Shredded provolone or fontina melts well and has the right flavor. Skip fresh mozzarella unless you really blot it — too much water will sog out the crust.
Storing & meal prep
Slices keep well in the fridge for up to four days. Reheat in a hot oven or a skillet to bring back that crunchy bottom — microwaving turns the crust floppy. If the pizza seems dry after cold storage, I brush the crust with a touch more olive oil before warming it up. Works every time.