Sheet Pan Sicilian Pizza Recipe: This classic Sicilian style pizza recipe is homemade in a sheet pan to help feed the whole family! It’s delicious and super easy to do.
I have such wonderful memories of my Sicilian grandmother making sheet pan pizza, or as you may call it, Sicilian pizza. My grandma was a really good baker and I always remember eating all of her cookies, spaghetti and of course Sicilian pizza.
My grandma cut the sheet pan pizza every time with scissors, which I always thought was so funny. I’m guessing she liked making sheet pan Sicilian style pizza because well it’s the size of a sheet pan, which is huge, and can feed a whole gang of people. With the gigantic family we have (my dad has 40 first cousins), it’s a no brainer to make this.
What is Sicilian Pizza:
If you’re reading this and wondering what on earth is Sicilian pizza, don’t worry I’m about 99% positive you’ve eaten it before. It’s not some magical crust with some weird sauce and random cheese being used. No, it’s much simpler than that actually. Sicilian pizza is simple “sheet pan pizza.”
Sicilian Pizza is forming your homemade pizza dough to a large sheet pan and then loading it up with toppings. I’ve seen thin crust, I’ve seen thick crust and have eaten and enjoyed both. My grandmother’s style was much thinner, but I however love the homemade thick style pizza. There’s just more meat to it and when you make a homemade pizza dough, wow is it absolutely delicious!
Once your dough has risen you simply push it, pull it, smash it, to form it to the sheet pan, hence sheet pan pizza.
Homemade Pizza Dough:
Homemade pizza dough is seriously one of the easiest things to make. You add 6 ingredients to a standing mixer, or to a clean surface and knead it. The beautiful thing is you don’t really need to knead it too much either, maybe 5 to 6 minutes by hand and 2-3 minutes in a mixer.
When making a homemade pizza dough, it always starts with the flour. I almost always use Bob’s Red Mill All-Purpose Flour for all of my baking needs. It’s got just the right amount of protein in it so you can make those rustic breads or a super delicate angel food cake, it’s absolutely the most perfect flour around.
Add the flour, salt, sugar, olive oil, yeast and water (110° to 115°) to a standing mixer with the hook attachment and mix it on medium speed for about 2 to 3 minutes or until it is combined into 1 big dough ball. From there I usually just cover it with a kitchen towel and go hang out somewhere for about 90 minutes or until the dough doubles in size.
Sicilian Pizza Toppings:
There are so many different toppings to put on your Sicilian pizza that I don’t even really know where to start. You can do a white pizza, a traditional red pizza, different types of cheese on the pizza, tons of different toppings, seriously this part is entirely up to you.
I like to mix some finely minced garlic with some olive oil first and then I brush the top of the pizza dough with that. It just gives it that extra bit of love I feel. Then I add on some crushed tomatoes as that is really my sauce.
If you have some age-old pizza sauce that you use, then awesome. If you have a sauce you’ve been dying to try, then please use it. I love the simplicity of crushed tomatoes and think it is just so good with it on this Sicilian pizza that I only ever use that and then season it a bit with salt and pepper before adding on all of the toppings.
I usually use three different cheeses, shredded mozzarella, sliced mozzarella and grated parmesan cheese for an incredibly delicious combo. It’s salty, it’s fatty, it’s just straight up fire! The toppings after this are usually all over the place. Sometimes I’m all in for meat, sometimes it’s all veggie, and then like this Sicilian pizza, it’s a combo of both.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Sheet Pan Sicilian Pizza Recipe
For the Dough:
- 5 cups of Bob’s Red Mill All Purpose Flour
- 1 teaspoon of sea salt
- 1 tablespoons of sugar
- 3 tablespoons of extra virgin olive oil
- 1 tablespoons of yeast
- 1 ¾ cups of warm water 110° to 115°
For the Toppings:
- 6 cloves of finely minced garlic mixed with 1 tablespoon of olive oil
- ½ cup of crushed tomatoes
- 8 ounces of shredded mozzarella
- 8 ounces of sliced mozzarella
- ¼ pound of crisp cooked bacon cut into 2” pieces
- 10-12 pepperoni slices
- ¼ pound of raw loose sausage separated into chunks
- 1 sliced tomato
- 2 sliced domestic mushrooms
- ½ peeled and thinly sliced green pepper
- ¼ cup of grated parmesan cheese
- 15-20 basil leaves
- sea salt and fresh cracked pepper to taste
Dough: Preheat the oven to 500°.
Add all of the ingredients to standing mixer with the hook attachment or to a clean surface. Mix until combined and knead in a mixer on low speed for 2 to 3 minutes or by hand for 5 to 6 minutes.
Cover with a towel and let double in size, about 90 minutes.
Next, drizzle some olive oil onto your sheet pan that you will be cooking in, I used a 12”x18”x2” sheet pan. If you have smaller sheet pans, then divide the dough and make 2 pizzas or reserve the remaining dough in the freezer.
Form the pizza dough to the sheet pan so that it is completely covered.
Next, evenly spread on the garlic and olive mixture all over the pizza making sure to leave a 1” crust around the outside.
Evenly spread on the crushed tomatoes also leaving a 1” edge around the outside and then layer on as followed: shredded mozzarella, sliced mozzarella, bacon, pepperoni, sausage, tomatoes, mushrooms, green peppers, parmesan cheese, basil leaves, salt and pepper.
Cook the pizza for 12 to 14 minutes at 500° or until browned and cooked through out.
Slice and serve!