Description

Grandma’s Sicilian-Style Sheet Pan Pizza is a deliciously thick-crusted, savory pizza that combines the best of Sicilian and Detroit styles. Made with a flavorful, no-rolling-pin dough that rises in the pan, topped with a zesty homemade pizza sauce, fresh and shredded mozzarella, provolone, spicy pepperoni, and a sprinkle of parmesan, this recipe is perfect for serving a crowd with minimal effort.

Ingredients

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Dough 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

Sauce Ingredients

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

Toppings

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)

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Instructions

Activate Yeast: In a bowl, combine 1¼ cups of warm water (about 105°F) with 2¼ teaspoons of active dry yeast and 2 teaspoons of sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
Make Dough: In a large mixing bowl, stir together 4½ cups of all-purpose flour and 1 tablespoon of kosher salt. Add the activated yeast mixture and ¼ cup of extra-virgin Italian olive oil. Mix until a shaggy dough forms.
Knead Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic, adding more flour if necessary.
First Rise: Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Prepare Sauce: In a bowl, combine the 14 oz premade pizza sauce with the 14 oz canned cherry or Roma tomatoes, ¼ teaspoon crushed red pepper, ½ teaspoon kosher salt, 1 teaspoon sugar, and ½ teaspoon dried oregano. Mix well and set aside.
Shape Dough on Sheet Pan: Drizzle olive oil generously on a large sheet pan. Transfer the risen dough to the pan and, using your hands, gently press and stretch it evenly to cover the pan’s surface, building up a slight rim on the edges.
Second Rise: Cover the dough loosely with a towel or plastic and let it rise in the pan for another 30 minutes to 40 minutes, allowing it to puff up.
Add Sauce and Toppings: Spread a thin layer of the prepared sauce over the risen dough. Distribute the torn fresh mozzarella evenly, followed by thin slices of deli provolone and sprinkle the grated whole milk mozzarella over the top. Arrange the spicy pepperoni slices evenly across the pizza and sprinkle with fresh grated parmesan. Drizzle a little olive oil on top.
Bake Pizza: Preheat your oven to 475°F (245°C). Place the sheet pan in the oven and bake for 20 minutes until the crust is golden and crispy, and the cheese is bubbly and starting to brown.
Serve: Remove from oven, let cool for a few minutes, slice into 8 pieces, and enjoy your authentic Sicilian-style sheet pan pizza!

Notes

This recipe uses a no-rolling-pin method; pressing the dough with your hands preserves the airy texture.
If you prefer a less spicy pizza, reduce or omit the crushed red pepper and spicy pepperoni.
Using high-quality extra-virgin olive oil enhances the flavor of the crust.
If you can’t find deli provolone, sliced mozzarella or fontina cheese are good substitutes.
Letting the dough rise twice ensures a fluffy and thick Sicilian-style crust.
The recipe works well for feeding a crowd, with 8 servings per sheet pan.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 40 mg