Prep Time: 30 mins | Cook Time: 25 mins | Servings: 8 slices
If you’re looking for a homemade pizza that’s crispy on the bottom, soft and airy inside, and loaded with rich tomato sauce and gooey cheese, this Sicilian-Style Pizza Recipe is exactly what you need. Unlike traditional round pizzas, Sicilian pizza is baked in a rectangular pan with a thick crust that’s light, fluffy, and perfectly golden.
Originating from Sicily, Italy, this pizza has become a favorite around the world thanks to its unique texture and simple yet bold flavors. Whether you’re making pizza for a family dinner, game night, or weekend gathering, this recipe delivers bakery-quality results right from your home oven.
What Is Sicilian-Style Pizza?
Sicilian-style pizza (known in Italy as Sfincione) is a thick-crust, rectangular pizza traditionally baked in a well-oiled sheet pan. The dough is high in hydration, creating an airy, focaccia-like interior with a crispy, crunchy bottom.
Unlike New York or Neapolitan pizza, Sicilian pizza emphasizes:
- Thick, fluffy crust
- Crispy, olive oil-fried bottom
- Rich tomato sauce
- Generous mozzarella cheese
- Rectangular shape
- Slow-risen dough for maximum flavor
Modern American Sicilian pizza typically layers mozzarella beneath the sauce, helping prevent the cheese from burning while keeping every bite incredibly creamy.
Why You’ll Love This Sicilian Style Pizza Recipe
- Thick yet light and airy crust
- Crispy golden edges
- Easy sheet-pan preparation
- Perfect for feeding a crowd
- Restaurant-quality results at home
- Customizable with your favorite toppings
- Great for meal prep and leftovers
Ingredients
For the Dough
- 4 cups bread flour
- 1¾ cups warm water
- 2 teaspoons instant yeast
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 teaspoon sugar
For the Sauce
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon basil
- Salt and black pepper to taste
For the Toppings
- 12 ounces whole milk mozzarella, shredded
- ½ cup grated Parmesan cheese
- Olive oil for the pan
- Fresh basil (optional)
- Red pepper flakes (optional)
Kitchen Equipment
- 9×13-inch baking pan or quarter sheet pan
- Large mixing bowl
- Measuring cups
- Rubber spatula
- Plastic wrap or kitchen towel
- Pizza cutter
How to Make Sicilian-Style Pizza Recipe
Step 1: Prepare the Dough
- In a large bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until the yeast becomes foamy.
- Add the bread flour, salt, and olive oil. Mix until a sticky dough forms.
- Knead for about 8–10 minutes until smooth and elastic. Since this dough is slightly wetter than traditional pizza dough, avoid adding too much extra flour.
Step 2: First Rise
- Place the dough in a lightly oiled bowl.
- Cover and let rise for 1½–2 hours, or until doubled in size.
Step 3: Prepare the Sauce
- While the dough rises, heat olive oil in a saucepan.
- Add the garlic and cook for about 30 seconds.
- Stir in crushed tomatoes, oregano, basil, salt, and pepper.
- Simmer for 20–25 minutes until slightly thickened.
- Allow the sauce to cool before assembling the pizza.
Step 4: Stretch the Dough
- Generously coat your baking pan with olive oil.
- Transfer the risen dough into the pan.
- Using lightly oiled fingertips, gently stretch it toward the corners.
- If it resists stretching, let it rest for 15 minutes before trying again.
- Cover and let rise for another 45–60 minutes.
- The dough should become puffy and nearly fill the pan.
Step 5: Assemble the Pizza
- Preheat your oven to 475°F (245°C).
- Sprinkle the mozzarella evenly over the dough.
- Spread the tomato sauce over the cheese.
- Finish with grated Parmesan.
- Add any optional toppings if desired.
Step 6: Bake
Bake for 18–25 minutes, or until:
- The crust is golden brown
- The cheese is bubbling
- The edges are crisp
- The bottom is deeply browned
If needed, bake for an extra 2–3 minutes for a crispier crust.
Step 7: Cool and Serve
- Allow the pizza to cool for about 5 minutes before slicing.
- Garnish with fresh basil, drizzle with olive oil, and enjoy.
Tips for the Best Sicilian Style Pizza
Use Bread Flour
Bread flour creates a chewier, airier crust thanks to its higher protein content.
Don’t Skimp on Olive Oil
A generously oiled pan fries the bottom of the dough while baking, creating the signature crispy crust.
Let the Dough Rise Properly
Patience is key. The second rise helps develop the airy texture Sicilian pizza is known for.
Cheese First, Sauce Second
This classic layering technique keeps the cheese from overcooking while protecting the crust from becoming soggy.
Bake Hot
A high oven temperature gives the crust its crisp exterior while keeping the inside tender.
Nutrition Information
Serving Size: 1 slice (1/8 of pizza)
| Nutrient | Per Serving (1 Slice) |
|---|---|
| Calories | 445 kcal |
| Carbohydrates | 46 g |
| Protein | 18 g |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Cholesterol | 35 mg |
| Sodium | 760 mg |
| Potassium | 320 mg |
| Fiber | 3 g |
| Sugar | 4 g |
| Calcium | 280 mg |
| Iron | 3 mg |
Note: Nutrition values are approximate and may vary depending on the specific ingredients, cheese, sauce, and toppings used.
Popular Topping Ideas
Try customizing your Sicilian pizza with:
- Pepperoni
- Italian sausage
- Mushrooms
- Caramelized onions
- Roasted peppers
- Black olives
- Spinach
- Ricotta cheese
- Fresh basil
- Hot honey after baking
Storage Instructions
Refrigerator
- Store leftover pizza in an airtight container for up to 4 days.
Freezer
- Freeze individual slices for up to 2 months.
- Wrap tightly in plastic wrap followed by aluminum foil.
Reheating
- Reheat in a 375°F oven for 8–10 minutes to restore the crispy crust.
- Avoid microwaving if possible, as it softens the crust.
My Experience
I’ve made this Sicilian Style Pizza Recipe many times, and the biggest difference comes from allowing the dough to rise fully and generously oiling the baking pan. These two steps create the signature airy interior and crispy, golden crust.
I also love adding fresh basil and a drizzle of olive oil after baking for extra flavor. It’s an easy, crowd-pleasing pizza that’s always a hit with family and friends.
Frequently Asked Questions
Is Sicilian pizza the same as Detroit-style pizza?
No. Both are thick pan pizzas, but Detroit-style pizza is baked in deep steel pans, has caramelized cheese around the edges, and often features sauce added after baking. Sicilian pizza has a softer, focaccia-like crumb and is traditionally baked in a rectangular sheet pan.
Can I make the dough ahead of time?
Yes. Refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before stretching into the pan.
Can I use all-purpose flour?
Yes, but bread flour produces a lighter, chewier crust with better structure.
Why is my crust not crispy?
The pan may not have enough olive oil, the oven may not be hot enough, or the pizza may need a few extra minutes of baking.
Can I make this pizza vegetarian?
Absolutely. Simply skip the meat toppings and load it with vegetables, herbs, and your favorite cheeses.
Final Thoughts
This Sicilian Style Pizza Recipe brings together everything pizza lovers crave: a crispy olive oil-fried crust, soft and airy interior, rich homemade tomato sauce, and plenty of melted mozzarella. While it takes a little time for the dough to rise, the result is a bakery-worthy pizza that’s well worth the effort.
Whether you’re serving it for a family dinner, a party, or simply satisfying a pizza craving, this classic Sicilian pizza is sure to impress. Once you master this recipe, you’ll find yourself making it again and again because nothing beats the taste of fresh, homemade pan pizza.
Looking for the perfect side dish? Pair this Sicilian pizza with my Mediterranean Pasta Salad Recipe for a fresh, colorful meal that’s great for family dinners or parties.
Sicilian-Style Pizza Recipe
Ingredients
Equipment
Method
- In a large bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until the yeast becomes foamy.
- Add the bread flour, salt, and olive oil. Mix until a sticky dough forms.
- Knead for about 8–10 minutes until smooth and elastic. Since this dough is slightly wetter than traditional pizza dough, avoid adding too much extra flour.
- Place the dough in a lightly oiled bowl.
- Cover and let rise for 1½–2 hours, or until doubled in size.
- While the dough rises, heat olive oil in a saucepan.
- Add the garlic and cook for about 30 seconds.
- Stir in crushed tomatoes, oregano, basil, salt, and pepper.
- Simmer for 20–25 minutes until slightly thickened.
- Allow the sauce to cool before assembling the pizza.
- Generously coat your baking pan with olive oil.
- Transfer the risen dough into the pan.
- Using lightly oiled fingertips, gently stretch it toward the corners.
- If it resists stretching, let it rest for 15 minutes before trying again.
- Cover and let rise for another 45–60 minutes.
- The dough should become puffy and nearly fill the pan.
- Preheat your oven to 475°F (245°C).
- Sprinkle the mozzarella evenly over the dough.
- Spread the tomato sauce over the cheese.
- Finish with grated Parmesan.
- Add any optional toppings if desired.
- Bake for 18–25 minutes, or until:
- The crust is golden brown
- The cheese is bubbling
- The edges are crisp
- The bottom is deeply browned
- If needed, bake for an extra 2–3 minutes for a crispier crust.
- Allow the pizza to cool for about 5 minutes before slicing.
- Garnish with fresh basil, drizzle with olive oil, and enjoy.
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