Homemade Sicilian Pizza Recipe

I first learned to make Sicilian pizza from a small family bakery in Palermo during a summer visit years ago. I remember how they never rushed the dough—everything was slow, deliberate, and full of intention. That patience, combined with a touch of olive oil magic, creates a pizza that’s soft inside, crisp underneath, and bursting with the flavors of Italy.

This recipe brings that same tradition into my kitchen. I don’t need fancy tools—just good ingredients, time, and a little love.

Why You’ll Love This Recipe

I love this Sicilian pizza because it fills my kitchen with the comforting smell of freshly baked bread and roasted tomatoes. It’s perfect when I need to feed a crowd, and even better when I sneak a leftover slice the next day.

Unlike thin-crust pizzas, I bake this one in a pan coated with olive oil, which gives it a crispy bottom and pillowy interior. The sauce is as classic as it gets—just tomatoes, garlic, olive oil, and oregano. It’s simple, honest, and completely satisfying.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the dough:
3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar
2 teaspoons instant yeast
1 ¼ cups warm water (about 105°F)
2 tablespoons olive oil (plus more for the pan)

For the sauce:
1 can (15 oz) crushed tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon oregano
¼ teaspoon black pepper

Toppings:
2 cups shredded mozzarella (fresh if possible)
¼ cup grated Parmesan cheese
1 teaspoon dried oregano or Italian seasoning
Optional: sliced olives, anchovies, or roasted peppers

Directions

Make the dough:
I start by mixing warm water, yeast, and sugar in a large bowl, then let it rest for about 5 minutes until foamy. Once the yeast wakes up, I add flour, salt, and olive oil, stirring until the dough comes together. If it’s too dry, I add a touch more water.

Next, I knead it on a floured surface for about 8 minutes until smooth and elastic. I place the dough in a greased bowl, cover it, and let it rise for about 1 to 1 ½ hours, until it doubles in size.

Prepare the pan:
I drizzle about 3 tablespoons of olive oil into a 10×14-inch baking pan. Once the dough has risen, I gently stretch it to fit the pan. If it resists, I let it rest for a few minutes and try again. Then I cover it and let it rise again for 30–40 minutes for that perfect airy texture.

Make the sauce:
While the dough rests, I heat olive oil in a saucepan over medium heat, add garlic, and cook just until fragrant. Then I stir in crushed tomatoes, salt, pepper, and oregano. I let it simmer for about 15 minutes until slightly thickened.

Assemble and bake:
I preheat the oven to 475°F (245°C). Once the dough is puffed up, I press my fingertips into the surface to make small dimples. I spread the sauce evenly, add mozzarella, Parmesan, oregano, and a drizzle of olive oil.

I bake it on the lower rack for 18–22 minutes until golden brown and crisp on the edges. After baking, I let it cool for 5 minutes before slicing it into squares.

Servings And Timing

This recipe serves 6 to 8 people.
Preparation time: about 2 hours (including rising time).
Baking time: 18–22 minutes.

Variations

• I sometimes use half whole wheat flour for a heartier texture.
• Roasted vegetables, olives, or thinly sliced salami make excellent toppings.
• For a spicier kick, I add red pepper flakes or spicy salami.
• I occasionally replace mozzarella with provolone for a richer flavor.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place slices directly on an oven rack at 375°F for about 7–8 minutes. This keeps the crust crisp.

If I freeze slices, I wrap them tightly and store them for up to 2 months. When ready to eat, I reheat from frozen at 400°F for 10 minutes until hot and crunchy again.

FAQs

Can I make Sicilian pizza without a stand mixer?

Yes. I knead the dough by hand for 8–10 minutes. The key isn’t speed—it’s patience.

Can I use whole wheat flour instead of all-purpose?

I prefer mixing half whole wheat and half all-purpose. Using all whole wheat makes the crust too dense.

What’s the difference between Sicilian and regular pizza?

Sicilian pizza is baked in a rectangular pan, thicker, and crisped in olive oil, while regular pizza often has a thinner, round crust baked directly on a stone.

Can I make the dough ahead of time?

Yes. I make the dough a day ahead, cover it, and refrigerate it overnight. I let it come to room temperature before baking.

Why is my crust not crisp enough?

Usually, this happens if there’s not enough oil in the pan or if the oven isn’t hot enough. I make sure to preheat well and use a generous drizzle of olive oil.

Conclusion

Making Sicilian pizza at home always feels special to me. With just a few ingredients—flour, yeast, olive oil, and tomatoes—I create something that feels straight from a bakery in Palermo.

Whether I enjoy it fresh out of the oven or reheat it the next day, this pizza never disappoints. Once I mastered it, I stopped ordering takeout pizza altogether—it simply can’t compare.

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