Name: Sicilian Sheet Pan Pizza Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1¼ cup water (tap water, 105° F); 2¼ teaspoon active dry yeast (one pack); 2 teaspoons sugar; 4½ cups all-purpose flour (more if needed); ¼ cup Italian olive oil (preferably extra-virgin); 1 tablespoon kosher salt; 14 oz premade pizza sauce; 14 oz can cherry or Roma tomatoes (Mutti Baby Roma Tomatoes preferred); ¼ teaspoon crushed red pepper (or more to taste); ½ teaspoon kosher salt; 1 teaspoon sugar; ½ teaspoon dried oregano; 4 oz fresh mozzarella (torn into pieces); ½ lb thinly sliced deli provolone (Boar's Head Picante Provolone recommended); 8 oz freshly grated whole milk mozzarella; 6 oz sliced spicy pepperoni (or deli sliced); Fresh grated parmesan (for sprinkling); Olive oil (for drizzling)

There’s something downright irresistible about the thick, fluffy crust and rich, vibrant toppings of this Sicilian Sheet Pan Pizza Recipe. It’s a beautiful blend of tradition and ease, delivering a pizza that’s crispy on the edges, soft and airy inside—perfect for sharing with friends and family on any night of the week.

A rectangular pizza in a black metal pan with a golden-brown cheese layer on top, scattered unevenly with some red sauce spots showing through. The crust around the edges is thick and slightly puffed with a light golden color. A woman's hand is holding a pizza server lifting a square slice that shows the same cheese and sauce layers on top and a firm base at the bottom. The scene is set on a white marbled surface with a small part of a white plate visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sicilian Sheet Pan Pizza Recipe
Top Tip
How to Serve Sicilian Sheet Pan Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sicilian Sheet Pan Pizza Recipe

Why You'll Love This Recipe

This Sicilian Sheet Pan Pizza Recipe has become a staple in my kitchen because it’s not just easy, it’s downright delicious every single time. The secret is in the dough’s rise and that splash of sauce before baking, which makes all the difference in flavor and texture.

Effortless Crispy Crust: The sheet pan method gives you a wonderfully crispy edge with a soft, pillowy middle—like a cozy pizza hug.
Flavor-Packed Sauce Technique: Adding a bit of sauce before letting the dough rise in the pan infuses the crust with amazing umami without getting soggy.
Feed the Crowd: This recipe makes enough to serve about 8, perfect for game nights or family dinners where everyone loves pizza but no one wants to wait.
Customizable Toppings: From spicy pepperoni to fresh mozzarella and provolone, you can easily swap in your favorite ingredients and make it your own.

Ingredients & Why They Work

Every ingredient in this Sicilian Sheet Pan Pizza Recipe plays a key role in building that authentic texture and flavor. Using high-quality olive oil and fresh cheeses really elevates the whole pizza experience—and choosing the right yeast and flour keeps the dough light but sturdy.

Flat lay of a small mound of all-purpose flour, a few whole brown eggs with clean shells, a small white bowl of golden Italian extra-virgin olive oil, a small white bowl of active dry yeast granules, a small white bowl of granulated sugar, a small white bowl of kosher salt, fresh torn pieces of creamy white mozzarella cheese, thin slices of spicy pepperoni arranged neatly, thin slices of pale yellow provolone cheese, ripe cherry tomatoes clustered together, a small white bowl of vibrant red pizza sauce, a small white bowl of crushed red pepper flakes, a small white bowl of dried oregano, freshly grated parmesan cheese scattered in a small white bowl, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: Warm (about 105°F) to activate the yeast just right—too hot and you kill it; too cold and it won’t rise.
Active dry yeast: The slow-rise yeast develops complex flavors and that airy crust you want.
Sugar: Feeds the yeast and adds a touch of sweetness to balance the savory toppings.
All-purpose flour: The base for this dough allowing a perfect chew without being too dense.
Italian olive oil: Adds richness and helps crisp the crust beautifully.
Kosher salt: Enhances flavor in both the dough and sauce.
Premade pizza sauce: Using a good quality sauce cuts down prep time and packs concentrated flavor.
Can of cherry or Roma tomatoes: Adds a fresh punch and balances the sauce with natural sweetness.
Crushed red pepper: Just a pinch to give the sauce a subtle kick.
Dried oregano: Brings that traditional Italian herbal aroma.
Fresh mozzarella: Melts into creamy little pockets across the pizza.
Deli provolone: Offers a smoky, slightly spicy depth that complements the other cheeses.
Whole milk mozzarella: Shredded for gooey, stretchy cheese bliss.
Spicy pepperoni: Brings classic heat and crisp edges when baked.
Fresh grated parmesan: A finishing touch that adds sharpness and umami.
Olive oil (for drizzling): Adds a glossy finish and extra flavor when the pizza comes fresh from the oven.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Sicilian Sheet Pan Pizza Recipe is how easy it is to customize. I usually stick with the classic provolone and pepperoni, but every now and then, I switch up the cheese blend or add some fresh basil after baking to brighten it up.

Vegetarian Variation: I’ve swapped out pepperoni for sautéed mushrooms and roasted peppers with great success—still packed with flavor, but perfect for veggie lovers.
Heat it up: Adding extra crushed red pepper or a drizzle of chili oil post-bake gives a spicy twist that’s fantastic if you like a little kick.
Gluten-Free Option: I haven’t personally tried it, but you can experiment with gluten-free flour blends—just keep in mind the texture might differ.
Seasonal Toppings: Fresh figs or caramelized onions in the fall can turn this pizza into something really special for the season.

Step-by-Step: How I Make Sicilian Sheet Pan Pizza Recipe

The image shows a rectangular pizza dough placed in a black pan on a white marbled surface. The dough is covered with a layer of red tomato sauce, topped with scattered blobs of white mozzarella cheese and many round slices of red pepperoni. On the right side of the pan, several large white mozzarella slices are being added with a fork resting on them. Surrounding the pan are three white bowls: one with shredded white cheese, one with grated light-colored cheese, and one with more white mozzarella slices. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Wake Up the Yeast and Start Your Dough

First things first: warm your water to about 105°F (it should feel comfortably warm, like a warm bath). Stir in the active dry yeast and sugar, then let it sit for about 10 minutes until it’s bubbly and alive. You’ll see foam on top—that’s your yeast waking up and ready to work some magic.

Step 2: Mix the Dough and Let it Rest

Next, in a large bowl, combine your flour, kosher salt, olive oil, and the activated yeast mixture. Stir until it starts to come together, then knead right in the bowl or on a lightly floured counter for about 8-10 minutes. You’re aiming for a soft, elastic dough that’s not too sticky—add a tablespoon more flour if it’s too wet.

Oil your bowl lightly and cover the dough with a damp towel. Let it rest for about an hour in a warm spot—this is where the magic happens, and the dough doubles in size.

Step 3: Prep the Pan and Let the Dough Rise Again

Generously oil your sheet pan (I like using a 9×13” or something similar). Press the dough out evenly into the pan—don’t worry if it resists a bit, just keep working it gently into the corners. Here is where I spread a thin layer of pizza sauce right on top of the raw dough. It might surprise you, but this extra step means flavor-packed crust edges and an irresistible tang once baked.

Cover the pan with plastic wrap or a clean towel, and let the dough rise again for around 30 minutes. It should puff up nicely and look ready to charm your oven.

Step 4: Add Toppings and Bake to Perfection

Preheat your oven to 475°F (high heat is essential for that crispy bottom). Now, spread the rest of the pizza sauce over the dough—don’t be shy, this is where style meets substance! Sprinkle on your mozzarella pieces, layer the sliced provolone, scatter spicy pepperoni, and finish with a generous grating of parmesan.

Bake for about 20 minutes or until the cheese is bubbling and golden, and the crust edges start to crisp up beautifully. The smell alone is worth jumping up to peek through the oven window.

Top Tip

After making this Sicilian Sheet Pan Pizza Recipe dozens of times, I’ve learned a few tricks that transform a good pizza into a great one. These small tips have saved me from soggy crusts and bland bites more times than I can count!

Preheat the pan: For an extra crispy bottom, try placing your pan in the oven as it preheats, then carefully add the dough. This gives that satisfying crunch.
Don’t overload toppings: It’s tempting to go wild, but too many toppings can weigh down the dough and prevent proper baking.
Let dough rest at room temperature: When you bring your dough out of the fridge, give it time to warm up before shaping—it helps with elasticity.
Use quality cheeses: Fresh mozzarella and good provolone really make a difference—they melt more evenly and taste better than processed slices.

How to Serve Sicilian Sheet Pan Pizza Recipe

Sicilian sheet pan pizza - Serving Suggestion

Garnishes

I personally love a quick drizzle of extra virgin olive oil and a sprinkle of fresh basil leaves right after the pizza comes out hot. Sometimes, I grate a little additional parmesan on top and toss in a few crushed red pepper flakes for those who want to kick up the heat.

Side Dishes

What pairs beautifully here is a simple arugula salad tossed with lemon and olive oil or roasted garlic green beans for a fresh, bright counterpoint to the rich pizza. I’ve also served this with a cold, crisp beer or a sparkling Italian soda for a relaxing meal.

Creative Ways to Present

For special occasions, I like serving the pizza cut into neat squares on a wooden board with little ramekins of extra toppings and dipping sauces on the side—like garlic aioli or spicy marinara. It turns an everyday pizza night into a festive party everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I store leftover pizza slices in an airtight container in the fridge, separated by parchment paper to avoid sticking. The next day they’re still great as an easy lunch or quick dinner.

Freezing

If you want to freeze, let the pizza cool completely, then wrap individual slices tightly in plastic wrap and foil. When you want a slice, just thaw it in the fridge overnight before reheating.

Reheating

The best way I’ve found to reheat is in a hot skillet or cast iron pan on the stove for a few minutes with a lid on to warm through while keeping the crust crispy. Avoid microwaving—it can turn the crust gummy.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

For this Sicilian Sheet Pan Pizza Recipe, active dry yeast gives a slower fermentation that helps build flavor and texture in the dough. Instant yeast might work for a quicker rise, but the flavor might not be as developed. If you do swap, reduce rise times slightly.

Why do you add sauce before the dough rises in the pan?

Adding a thin layer of sauce before the final rise infuses the crust itself with flavor and prevents that dreaded bland pizza edge. It also keeps the dough moist and helps develop umami without making the crust soggy—one of the best tricks in this Sicilian Sheet Pan Pizza Recipe.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before and let it rise slowly in the fridge. Just bring it to room temperature before shaping and baking—this makes for an even more flavorful crust and convenient prep when you want pizza on a busy night.

What’s the best way to get a crispy bottom crust?

For that crispy bottom, make sure to preheat your oven fully at 475°F and generously oil the pan. Using a metal sheet pan (not glass) helps conduct heat better. Also, avoid overloading the pizza with too much sauce or toppings, which can weigh down the dough and keep it from crisping.

Final Thoughts

This Sicilian Sheet Pan Pizza Recipe is one of those comforting dishes that has quickly become a family favorite in my home. It’s straightforward, forgiving, and yields a pizza that’s so flavorful and satisfying you’ll want to make it again and again. Trust me, once you try this, your pizza nights will never be the same—and that’s a delicious promise.