sicilian pizza

Sicilian pizza delivers fluffy crust and crisp edges in just over an hour, with a chunky tomato topping and melty mozzarella. Easy, satisfying dinner.

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Total Time 1 21

Servings: 8 slices

Course: Main Course

Cuisine: Italian

Calories: 370

Ingredients Method Notes

Ingredients

dough

3.5 cups all-purpose flour
1.5 cups warm water about 40°C/105°F
2.25 teaspoon instant yeast
1 teaspoon sugar
1.5 teaspoon salt
2 tablespoon olive oil

topping

2 cups crushed tomatoes preferably with some texture
2 clove garlic finely minced
0.5 teaspoon dried oregano
1 teaspoon salt
2 cup whole milk mozzarella shredded
0.5 cup parmesan cheese grated
2 tablespoon olive oil

Method

Dough preparation

Mix flour, instant yeast, sugar, and salt in a large bowl. Stir in warm water (about 105°F/40°C) and 2 tablespoons olive oil until just combined. The dough will look shaggy—don’t worry.
Knead by hand (or with a mixer and dough hook) for about 5 minutes, until the dough is mostly smooth and a little tacky. If it’s sticking to your hands badly, dust with a tablespoon of flour.
Lightly oil a 13x9-inch baking pan. Drop in the dough and press it out toward the edges. Let it rest, covered with a towel, for 10 minutes when it fights you. After a few stints of pressing and resting, it’ll spread to fill the pan.
Cover and let the dough rise in a draft-free spot until puffy and doubled, about 45–50 minutes.

Topping and baking

About 20 minutes before the dough finishes rising, preheat your oven to 450°F (230°C). If you have a pizza stone or steel, leave it in.
Start the sauce: heat 2 tablespoons olive oil in a small pan over medium. Add garlic and cook until fragrant but not colored, about 1 minute. Stir in crushed tomatoes, oregano, and 1 teaspoon salt. Simmer 5–10 minutes, just to thicken slightly. Taste and adjust salt if needed.
Spoon the warm sauce evenly over the risen dough, leaving a 1/2-inch edge. Top with shredded mozzarella and a sprinkle of parmesan.
Bake on the bottom rack 20–23 minutes, until the crust goes deep golden at the edges and the cheese bubbles. If you like less brown cheese, cover with foil for the last 5 minutes.
Let the pizza rest in the pan 5–10 minutes before slicing. This keeps the bottom crisp.

Notes

I grew up with thick, square slices of Sicilian pizza winding up on the table when family gathered—always a fight for the corners. If you want a pizza night where you eat with your hands and don’t need a fork and knife, this is what I make.

Tips for easier homemade Sicilian pizza

It’s normal for the dough to fight you when you try to press it into the pan. Work in short bursts: press, rest 10 minutes, then press again. After a couple rounds, the gluten relaxes and lets you finish the job.

If you like that crispy-on-the-bottom crust you remember from good bakeries, pour a thin film of olive oil into the pan before the dough. It fries the crust as the pizza bakes—big payoff for almost no effort.

Don’t skimp on rise time. Sicilian style pizza gets that signature airy-but-chewy bite from a full, undisturbed rise. If your kitchen is cold, warm your oven for 2 minutes, turn it off, and let the dough rise inside with the door closed.

Substitutions and variations

This style really needs all-purpose flour for the right texture, but you can swap up to half for whole wheat. It’ll be a bit denser, and you’ll likely want to add an extra tablespoon of water so the dough isn’t stiff.

For dairy-free, I’ve used oat-based mozzarella shreds (violife is my go-to). Skip parmesan or use nutritional yeast for a hit of salty flavor. Vegan versions tend to melt differently, so expect the look to change.

Storing leftovers

Leftovers keep best wrapped in foil in the fridge, up to 3 days. Heat slices directly on a hot dry skillet—one minute per side gets the bottom crisp again and the cheese melty. Microwaving works in a pinch, but you lose the texture.