Description

Grandma’s Sicilian-Style Sheet Pan Pizza is a flavorful and hearty pizza recipe that combines the thick, airy crust of Sicilian pies with a zesty tomato sauce and a blend of fresh and aged cheeses. This recipe uses a unique method of letting the dough rise directly on the sheet pan, topped with a bit of sauce to develop rich flavor and umami. It's perfect for feeding a crowd and offers a delicious homemade alternative without the need for a rolling pin.

Ingredients

Scale

Dough

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

Sauce

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

Cheeses & Toppings

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)

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Instructions

Activate Yeast: In a bowl, combine the warm water (105° F), active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
Make Dough: In a large mixing bowl, combine 4½ cups of all-purpose flour and kosher salt. Add the activated yeast mixture and olive oil. Mix until a sticky dough forms. If too wet, add flour a little at a time until manageable.
Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1½ hours or until doubled in size.
Prepare Sauce: In a bowl, mix the premade pizza sauce with the canned tomatoes, crushed red pepper, kosher salt, sugar, and dried oregano. Adjust seasoning to taste.
Shape Dough on Sheet Pan: Lightly oil a rimmed sheet pan. Transfer the risen dough to the pan and gently stretch it to the edges without tearing. Let the dough rest and rise for an additional 20 minutes.
Add Sauce Layer: Spread a small amount of the prepared sauce evenly over the dough, covering it lightly. This helps the dough develop flavor during the final rise and baking.
Preheat Oven: Preheat your oven to 475° F while the dough is resting.
Add Toppings: Layer the torn fresh mozzarella, thinly sliced provolone, grated mozzarella, and spicy pepperoni evenly over the sauced dough. Sprinkle liberally with freshly grated parmesan and drizzle olive oil on top.
Bake Pizza: Place the sheet pan pizza in the preheated oven and bake for 20 minutes or until the crust is golden and crispy and the cheeses are melted and bubbly.
Serve: Remove the pizza from the oven. Let it cool for a few minutes, then slice into 8 pieces and serve warm.

Notes

If the dough feels too sticky, add flour gradually but avoid making it too dry to keep the crust airy.
You can substitute the spicy pepperoni with other toppings like mushrooms, bell peppers, or sausage based on preference.
Allowing the dough to rise directly on the sheet pan creates a uniquely crispy bottom crust characteristic of Sicilian-style pizza.
For a more intense umami flavor, use high-quality premade pizza sauce or enhance it with additional herbs and garlic.
This pizza is best enjoyed fresh but can be refrigerated and reheated the next day.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 40 mg