Name: Sicilian-Style Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 Slices
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 teaspoons active dry yeast; 2 teaspoons sugar; 1.75 cups room temperature water; 3.75 cups all-purpose flour; 2 teaspoons Kosher salt; 1 cup pizza sauce; 1 lb fresh mozzarella; meat toppings

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Sicilian-Style Pizza

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Ingredients

Warning0 allergens identified

Sicilian-Style Pizza

Sea Level Pizza Dough

Sicilian Pizza

1 cup pizza saucehomemade or store-bought

1 lb fresh mozzarellashredded or torn

meat toppingsPepperoni, Italian sausage, veggies, herbs, etc.,

Instructions

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Pizza Dough

In a small measuring cup, heat 50 grams (about 1/4 cup) of the water until it's warm but not hot (between 105-110°F).

Add the olive oil, active dry yeast, a few pinches of the sugar, and the warm water to a small bowl. Gently stir to combine. Let it stand until the yeast is foamy, about 5-10 minutes.

In the bowl of a stand mixer with a dough hook attachment, combine the flour, salt, and remaining sugar. Alternatively, if you're making the dough by hand, mix the flour, salt, and sugar in a large mixing bowl.

Pour the activated yeast into the flour mixture. With the mixer running on LOW speed, slowly pour in the remaining water just until the dough is tacky (not sticky) and pulling away from the sides of the bowl. You may not use all of the water. To mix by hand, use a wood spoon or dough whisk to stir while slowly pouring the water into the flour mixture. If the dough gets too thick, you can use your hands instead.

Turn the mixer speed to MEDIUM LOW and knead the dough for 5-7 minutes. To do this by hand, knead the dough on a lightly floured surface instead.

Next, drizzle a clean bowl with olive oil and place the kneaded dough in the bowl. Cover it with a tea towel and let it rise in a warm spot until doubled in size, about 1 1/2-2 hours. (If you live at high-altitude, start checking at 1 hour. Dough rises quicker at higher altitudes).

Sicilian Pizza

Once the dough is doubled, place a rack in the lower half of your oven and preheat it to 425°F. If you have a pizza stone, place it on the rack. Then, brush a Sicilian pizza pan or seasoned sheet pan with a generous drizzle of olive oil.

Punch down the dough. Then, using your hands, gently spread the pizza dough evenly into the entire pan, making sure to press it into the edges.

Spread the sauce over the pizza dough, leaving a 1/2-inch border. Sprinkle the cheese over the top and add any desired toppings.

Place the pan on the pizza stone (if using) on the lower rack of your oven. Bake the pizza for 20-25 minutes, until the dough is golden-brown, the bottom is crispy, and the cheese is bubbly. Cool for 5 minutes, cut into 12 squares, and serve!

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Nutrition

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Tips & Tricks (5)

Master the Dough Temperature 🌡️
Use room temperature water and let your dough rise in a warm spot (75-80°F) for 1-2 hours until doubled—this develops flavor and creates the perfect texture for that crispy-yet-tender Sicilian crust.
Oil Your Sheet Pan Generously 🫒
Coat your sheet pan with extra olive oil before pressing the dough, then oil the top of the dough as well—this creates the signature crispy, golden, almost-fried edges that make Sicilian pizza irresistible.
Pre-Cook Meat Toppings 🍖
Brown your meat toppings separately before adding to the pizza so they render fat, develop flavor, and cook through properly without releasing excess moisture that could make the crust soggy.
Add Fresh Mozzarella Late ⏱️
Tear fresh mozzarella into pieces and scatter it on the pizza during the last 3-4 minutes of baking so it melts beautifully without browning or becoming rubbery.
Adjust Yeast for Altitude 📍
At high altitude, reduce active dry yeast by 25% and decrease rise time slightly since yeast ferments faster in lower air pressure—this prevents over-proofing and maintains the ideal dough structure.