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 ok, 105°); 2¼ teaspoon active dry yeast (equals one pack); 2 teaspoons sugar; 4-4½ cups all-purpose flour; 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 recommended); ¼ teaspoon crushed red pepper; ½ teaspoon kosher salt; 1 teaspoon sugar; ½ teaspoon dried oregano; 4 oz fresh mozzarella (ripped 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; Fresh grated parmesan (to taste); Olive oil (for drizzling)

There’s something instantly satisfying about biting into a thick, bubbly crust layered with melty cheese and tangy sauce — that’s why I’m excited to share this Sicilian Sheet Pan Pizza Recipe with you. It’s a perfect blend of Sicilian charm and classic comfort, baked right on a sheet pan for the ultimate easy meal. Trust me, it’s worth making for family dinners or casual get-togethers.

A rectangular pizza with a golden brown crust, topped with melted, bubbly cheese that covers almost the entire surface except for a few spots showing red tomato sauce underneath. The pizza is placed on a black baking tray on a white marbled surface. One slice is being lifted by a metal spatula, showing a thick, soft cheese layer on top and a slightly crisp crust below. In the bottom left corner, a woman's hand is holding the spatula. There are two white square plates partly visible nearby. 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 quickly became one of my absolute go-tos because it’s not only incredibly flavorful but also surprisingly simple to get right at home. It’s one of those dishes that feels fancy but comes together with minimal fuss.

Effortless preparation: No fancy equipment needed—just a sheet pan and a little patience for the dough.
Deliciously thick crust: The dough rises beautifully right on the pan, giving you that perfectly airy and chewy base.
Rich, layered flavors: The sauce is simple but zesty, and the mix of cheeses plus pepperoni feels indulgent without being over the top.
Great for feeding a crowd: This recipe makes plenty, so it’s ideal for family dinners, potlucks, or game nights.

Ingredients & Why They Work

Each ingredient in this Sicilian Sheet Pan Pizza Recipe plays a key role — from creating that airy yet robust dough to layering on a balanced, savory flavor profile. Here’s why I choose these specific components and how to pick the best ones.

Flat lay of active dry yeast granules in a small white bowl, two teaspoons of sugar in a separate small white bowl, a few tablespoons of all-purpose flour scattered loosely, a small white bowl filled with golden Italian extra-virgin olive oil, a tablespoon of coarse kosher salt in a small white bowl, a small white bowl with bright red pizza sauce, a few fresh Roma tomatoes halved naturally, a small white bowl with crushed red pepper flakes, a teaspoon of dried oregano in a small white bowl, irregular torn pieces of fresh white mozzarella, thinly sliced pale yellow provolone cheese arranged neatly, a small white bowl with freshly grated whole milk mozzarella, a modest pile of bright red spicy pepperoni slices, a small white bowl holding finely grated pale parmesan cheese, and a clean uncracked brown egg—all ingredients fresh and natural, symmetrically arranged 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) water activates the yeast perfectly, so the dough rises just right.
Active dry yeast: I avoid quick-rise yeast here because the slower fermentation develops better flavor and texture.
Sugar: Just enough to feed the yeast and add a subtle sweetness that balances the sauce.
All-purpose flour: It’s versatile and yields the soft but sturdy dough you want; you might need a bit more depending on humidity.
Italian olive oil: Adds richness to the dough and helps crisp the crust edges perfectly in the oven.
Kosher salt: Enhances both the dough and the sauce, boosting all the other flavors.
Premade pizza sauce: I find a good-quality store-bought sauce cuts down prep time without sacrificing taste.
Cherry or Roma tomatoes: These add a fresh, slightly sweet brightness that complements the sauce’s tang.
Crushed red pepper: Just a pinch brings a subtle heat that wakes up the palate.
Dried oregano: Classic Italian herb that adds warmth and earthiness.
Fresh mozzarella: Melts beautifully and offers that creamy, milky texture we all love.
Deli provolone: I love Boar's Head Picante Provolone for a little kick and depth.
Whole milk mozzarella: Grated to add gooey richness spread over the top.
Spicy pepperoni: Its oiliness and spice contrast perfectly with milder cheeses.
Parmesan: Freshly grated to sprinkle over for a sharp, nutty finish.
Olive oil: A light drizzle before and after baking seals everything with a luscious gloss and extra flavor.

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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. Feel free to swap out cheeses or add your favorite toppings — just be mindful not to overload the dough, so it bakes evenly.

Variation: I occasionally mix in some caramelized onions or roasted peppers when I want a veggie boost. It adds sweetness and keeps the pizza interesting without masking the traditional flavors.
Dietary swap: For a lighter version, try part-skim mozzarella and load up on fresh basil instead of pepperoni.
Seasonal change: In fall, adding a sprinkle of sage or swapping fresh tomatoes for sun-dried ones creates a cozy twist.

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

A rectangular pizza dough is spread on a black baking tray, topped with a thick, even layer of red tomato sauce covering most of the surface. Scattered dollops of white fresh mozzarella cheese appear under and between the circular, orange-red slices of pepperoni, which are spread across the dough. A fork held by a woman's hand rests on the right side of the dough, near four large, round slices of white cheese stacked on a white plate. Surrounding the tray, there are three white bowls filled with shredded mozzarella cheese, grated parmesan, and extra round slices of white cheese on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate the Yeast and Mix the Dough

Start by warming your water to about 105°F — lukewarm to your wrist, not hot. Stir in your active dry yeast and sugar, then let it sit for 5-10 minutes until it becomes frothy and smells yeasty. This signals the yeast is alive and ready.

Then, in a large bowl, combine the flour and kosher salt. Slowly pour in the yeast mixture and olive oil, stirring with a wooden spoon or your hand. The dough will seem shaggy but that’s perfect. Add flour a bit at a time until it’s soft, elastic, and just slightly sticky but pulling away from the bowl.

Step 2: First Rise and Prepare the Sauce

Oil your sheet pan with a generous drizzle of olive oil, then place your dough in it, stretching and pressing it lightly until it covers the pan lightly – don’t stress about perfect edges. Cover it with a kitchen towel or plastic wrap and let it rise in a warm spot for at least 1 hour, until puffy and just about doubled.

While the dough rises, make the zesty sauce by mixing your premade pizza sauce with canned tomatoes, crushed red pepper, oregano, salt, and sugar. This blend gives you that signature tang and umami depth I look for in Sicilian-style pizza.

Step 3: Second Rise with Sauce, Then Add Cheese and Toppings

Spread a thin layer of your sauce mixture evenly over the dough. This step is key—letting the sauce sit on the dough for the second rise so it can soak in those flavors. Cover the pan again and let it rise for another 30 minutes.

Next, layer your cheeses starting with fresh torn mozzarella and provolone slices, topped with grated whole milk mozzarella. Scatter pepperoni evenly and finish with a sprinkle of parmesan.

Step 4: Bake and Enjoy!

Place your sheet pan in a preheated 475°F oven and bake for about 20 minutes, or until the cheese is bubbly and the crust edges are golden and crispy. I like to drizzle a little extra olive oil on top right after taking it out — it adds a lovely sheen and richness.

Let it cool for 5 minutes before slicing. The crust firms up just enough but stays soft inside — perfect balance every time.

Top Tip

From my kitchen adventures with this Sicilian Sheet Pan Pizza Recipe, I’ve learned a few little tricks that really bump up the flavor and ease of making it—you’ll love how they help you nail the perfect pizza every time.

Slow Rise is Key: Give your dough at least one full hour for that first rise and 30 minutes after adding sauce—this builds a better crust with stronger flavor.
Don’t Overload Toppings: Too many toppings can weigh down the dough and make it soggy—less is more with this thicker crust style.
Olive Oil Drizzle: A little extra olive oil before baking and right after helps crisp the crust edges beautifully and adds extra aroma.
Use Quality Cheeses: I’ve tried budget ones, and the full-flavored mozzarellas truly make a difference; the balance of fresh and grated layers create texture and richness.

How to Serve Sicilian Sheet Pan Pizza Recipe

Sicilian sheet pan pizza - Serving Suggestion

Garnishes

I usually top the slices with a sprinkle of fresh basil or a pinch of crushed red pepper flakes when serving. Sometimes a light drizzle of good balsamic glaze adds a surprising sweet tang that pairs beautifully with the spicy pepperoni and savory cheeses.

Side Dishes

Pair this pizza with a crisp green salad dressed with lemon vinaigrette or a simple Caesar salad. Roasted garlic broccoli or a bright, tangy coleslaw also work wonders to balance the richness of the pizza.

Creative Ways to Present

For gatherings, I sometimes cut the pizza into small squares and serve with toothpicks, making them easy finger foods. Lining the serving platter with fresh herb sprigs adds a pop of color and rustic charm that guests always notice.

Make Ahead and Storage

Storing Leftovers

Leftover pizza? I store slices in an airtight container in the fridge and they stay tasty for up to 3 days. The crust holds up surprisingly well without becoming soggy, thanks to that well-baked golden edge.

Freezing

I’ve also frozen slices tightly wrapped in foil and then placed in freezer bags for longer storage. Thaw overnight in the fridge and they’re ready to reheat the next day without losing flavor or texture.

Reheating

To bring leftovers back to life, I heat them in a 375°F oven on a baking sheet for about 8-10 minutes. This crisps up the crust again and melts the cheese to a perfect gooeyness. Avoid the microwave if you want to preserve texture!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can mix the dough the night before and let it rise slowly in the fridge overnight. Just bring it back to room temperature before spreading it on the pan. This actually deepens the flavor even more.

What if I don’t have a sheet pan?

You can use a rimmed baking sheet or even a roasting pan as long as it’s large enough and oven-safe. Just oil it well so the dough doesn’t stick and shape the dough to fit your pan’s size.

How thick should the dough be on the pan?

About ½ inch thickness is ideal. This gives a nice balance between soft, airy crumb and a crisp bottom. If it’s too thin, you might lose that authentic Sicilian feel, and if too thick, the middle might stay doughy.

Can I use different toppings or make it vegetarian?

Definitely! You can customize with roasted veggies, olives, artichokes, or even plant-based sausage. Just remember less is more to keep the crust crispy and avoid sogginess.

Final Thoughts

This Sicilian Sheet Pan Pizza Recipe holds a special place in my heart because it’s the perfect blend of comfort food and a little touch of Italian tradition. Whether it’s a busy weeknight or a casual party, it always delivers on flavor and satisfaction. I hope you enjoy making and sharing it as much as I do—once you try it, I bet it’ll become one of your favorites too!