Name: Sicilian Sheet Pan Pizza Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1¼ cup water (105° F, tap water is fine); 2¼ teaspoon active dry yeast (one pack); 2 teaspoons sugar; 4½ cups all-purpose flour (more if needed); 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 preferred); ¼ teaspoon crushed red pepper (or more to taste); 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 preferred); 8 oz freshly grated whole milk mozzarella; 6 oz sliced spicy pepperoni (or freshly sliced at the deli); Fresh grated parmesan (to taste); Olive oil (for drizzling)

There’s something utterly satisfying about biting into a thick, airy crust loaded with layers of rich cheese and tangy sauce — that’s exactly why you’re going to fall in love with this Sicilian Sheet Pan Pizza Recipe. It’s the perfect combo of fluffy crust and a crispy, golden bottom, all baked right on a sheet pan. Trust me, once you try this, you’ll want to make it again and again.

A rectangular pizza in a black metal pan with a golden-brown cheese layer on top, scattered unevenly with some red sauce spots showing through. The crust around the edges is thick and slightly puffed with a light golden color. A woman's hand is holding a pizza server lifting a square slice that shows the same cheese and sauce layers on top and a firm base at the bottom. The scene is set on a white marbled surface with a small part of a white plate visible. 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 has a special place in my kitchen because it balances an easy prep with restaurant-quality flavors. Plus, it’s a crowd-pleaser that doesn’t require hours of fiddling or fancy equipment.

Effortless Dough: You let the dough rise right on the pan, so there’s no rolling pin involved, making it super simple for any skill level.
Flavorful Sauce Technique: Spreading a little sauce under the dough while it rises creates a deep, rich umami flavor that many skip but you won’t want to miss.
Generous Cheese Layer: Plenty of fresh mozzarella and provolone in every bite give this pizza its classic gooey, melty appeal.
Perfect for Sharing: Made in a sheet pan, it’s ideal for feeding a hungry crowd or meal prepping for the week.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in creating that perfect Sicilian pizza experience. From the olive oil that keeps the crust tender and flavorful, to the combo of fresh and shredded cheeses for a balance of melt and stretch, here’s why I use each one.

Flat lay of a small mound of all-purpose flour, a few whole brown eggs with clean shells, a small white bowl of golden Italian extra-virgin olive oil, a small white bowl of active dry yeast granules, a small white bowl of granulated sugar, a small white bowl of kosher salt, fresh torn pieces of creamy white mozzarella cheese, thin slices of spicy pepperoni arranged neatly, thin slices of pale yellow provolone cheese, ripe cherry tomatoes clustered together, a small white bowl of vibrant red pizza sauce, a small white bowl of crushed red pepper flakes, a small white bowl of dried oregano, freshly grated parmesan cheese scattered in a small white bowl, placed 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: Use tap water warmed to about 105°F — it wakes up the yeast just right for a proper rise without killing it.
Active Dry Yeast: The slow-rise yeast adds better flavor than fast-acting versions, giving the dough time to develop complexity.
Sugar: Feeds the yeast and also balances the tomato sauce’s acidity.
All-Purpose Flour: Gives the crust structure while keeping it tender; add a bit more if the dough feels sticky.
Italian Olive Oil: Adds richness and helps create that crisp crust edge we all crave.
Kosher Salt: Essential for seasoning the dough and sauce, bringing all flavors to life.
Premade Pizza Sauce: The base for your zesty sauce layer — I love one with balanced sweetness and herbs.
Cherry or Roma Tomatoes: I prefer Mutti Baby Roma Tomatoes for their sweetness and low acidity, which makes the sauce fresher.
Crushed Red Pepper: Adds a mild kick that brightens the sauce without overpowering.
Dried Oregano: Classic Italian herb that ties the layers of flavor together.
Fresh Mozzarella: Tearing it into pieces ensures it melts evenly and keeps pockets of creaminess.
Deli Provolone: I use Boar's Head Picante for a spicy, tangy note, but you can go mild if preferred.
Whole Milk Mozzarella: Freshly grated cheese melts beautifully and adds great flavor depth.
Spicy Pepperoni: Thin slices toast up crisp in the oven, adding that irresistible savory bite.
Parmesan: Freshly grated for sprinkling over the top—a finishing touch for extra umami.
Olive Oil (for drizzling): Adds shine and richness right before serving.

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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

I love how this Sicilian Sheet Pan Pizza Recipe is a blank canvas—you can tweak toppings or spice levels to fit your mood or what’s in your fridge. Don’t be shy to get creative!

Variation: I’ve swapped spicy pepperoni for sautéed mushrooms and caramelized onions for a veggie-forward twist, and it’s just as addictive.
Dietary Modifications: Use gluten-free flour blend for a gluten-free crust and dairy-free cheese alternatives if needed—just expect a slight texture change.
Seasonal Touch: In summer, fresh basil added after baking really elevates the freshness of this pizza.

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

The image shows a rectangular pizza dough placed in a black pan on a white marbled surface. The dough is covered with a layer of red tomato sauce, topped with scattered blobs of white mozzarella cheese and many round slices of red pepperoni. On the right side of the pan, several large white mozzarella slices are being added with a fork resting on them. Surrounding the pan are three white bowls: one with shredded white cheese, one with grated light-colored cheese, and one with more white mozzarella slices. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate Your Yeast Just Right

Start by warming your water to about 105°F — it should feel warm, not hot. Stir in the active dry yeast and sugar, then let it sit for 5 minutes until it looks foamy and alive. This little window is crucial; no foam means your yeast isn’t active, so swap with fresh packets to avoid a dense crust later.

Step 2: Mix and Knead the Dough

In a large bowl, combine flour (start with 4 cups), kosher salt, and olive oil. Pour in the activated yeast mixture and stir until you have a shaggy dough. Don’t worry if it looks rough—grab your hands and give it a light knead right in the bowl for about 5 minutes. The dough should be smooth but slightly sticky. Add more flour a tablespoon at a time if it’s too wet to handle.

Step 3: Spread Sauce on the Pan Before Dough

This twist is what makes the Sicilian Sheet Pan Pizza Recipe stand out. Lightly oil your sheet pan, then spread about half of your pizza sauce evenly on it. That little layer infuses the bottom crust with extra flavor and keeps it moist. Place your dough on top and gently work it with oiled fingers to fill the pan’s edges—no rolling pin needed!

Step 4: Let the Dough Rise, Sauce, and Topping

Cover the pan loosely with plastic wrap or a damp kitchen towel and let your dough rise for about 30 minutes to an hour in a warm spot. While it’s puffing up, stir the canned tomatoes with crushed red pepper, sugar, oregano, salt, and the rest of your pizza sauce ingredients for a quick fresh topping sauce. Once risen, spread this zesty sauce mixture over the dough, then layer your fresh mozzarella, provolone, grated mozzarella, and pepperoni slices generously.

Step 5: Bake Until Golden and Bubbling

Pop your pan into a preheated oven at 475°F and bake for about 18-20 minutes. The crust should be golden, crispy on the edges, and the cheese bubbling with spots of light brown. Resist the temptation to open the oven door too often; the heat is what develops the perfect crust.

Step 6: Finish and Serve

When you pull it out, hit the top with freshly grated parmesan and a gentle drizzle of olive oil. Let it rest a few minutes before slicing—this helps the cheese settle and prevents the toppings from sliding off. Then dig in!

Top Tip

I’ve made this Sicilian Sheet Pan Pizza Recipe dozens of times, and a few little tricks really make a difference. Let me share the details that saved me some headaches and got me rave reviews every single time.

Room Temperature Ingredients: Make sure your water, olive oil, and even cheeses aren’t too cold so everything mixes easily and the dough rises properly.
Don’t Skip the Sauce Under the Dough: This is the secret to a crispy, flavorful bottom crust that sets this pizza apart from others.
Use Your Fingers for Spreading the Dough: Oil your hands liberally to avoid sticking and gently stretch the dough rather than tugging—it helps keep those beautiful air bubbles intact.
Let It Rest After Baking: I know it’s tempting, but waiting 5 minutes before cutting keeps toppings from sliding off your slices.

How to Serve Sicilian Sheet Pan Pizza Recipe

Sicilian sheet pan pizza - Serving Suggestion

Garnishes

I usually finish with a sprinkle of fresh basil or a handful of arugula if I want a peppery bite. Sometimes a little drizzle of balsamic glaze adds a nice tangy contrast, especially if I’m serving guests. And don’t underestimate a grinding of fresh black pepper—simple but impactful.

Side Dishes

A crisp Caesar salad or a simple green salad with lemon vinaigrette pairs perfectly—balancing the richness of the cheese. Roasted garlic broccoli or even some grilled veggies make a lovely, easy side that rounds out the meal nicely without competing with the pizza.

Creative Ways to Present

For parties, I’ve arranged the pizza on wooden boards with small bowls of spicy honey, chili flakes, and extra parmesan nearby so everyone can customize their slices. Another fun twist is serving it family-style with a variety of dipping sauces—like garlic butter or ranch—on the side. Trust me, it’s a hit!

Make Ahead and Storage

Storing Leftovers

I wrap any leftover pizza tightly with foil and store it in the fridge for up to 3 days. To avoid soggy crust, I keep the pizza uncovered on a wire rack inside the fridge for an hour first, which helps dry the base slightly before wrapping.

Freezing

This pizza freezes surprisingly well. Slice first, place parchment between layers in an airtight container or freezer bag, then freeze for up to 2 months. Thaw overnight in the fridge for the best texture before reheating.

Reheating

Reheat leftovers in a 400°F oven on a baking sheet for about 8-10 minutes to get a crispy crust again. Avoid microwaving as it turns the crust chewy and the toppings soggy—trust me, the oven makes all the difference.

Frequently Asked Questions:

What makes Sicilian sheet pan pizza different from regular pizza?

Sicilian sheet pan pizza is known for its thick, airy crust baked in a rectangular pan, often with a crispy bottom and edges. Unlike traditional thin-crust pizzas, it has a more bread-like, chewy base and usually more robust toppings. Using the sheet pan method allows for an even bake and a unique texture, especially when you spread sauce under the dough as in this recipe.

Can I use a rolling pin to spread the dough?

You don’t need a rolling pin for this recipe. The dough is gently stretched and pressed with oiled fingers directly in the pan, preserving the natural bubbles and airy texture. Using a rolling pin can deflate the dough, resulting in a denser crust rather than the light and fluffy signature of Sicilian pizza.

What are the best cheeses to use for Sicilian pizza?

A combination of fresh mozzarella, shredded mozzarella, and provolone works beautifully. Fresh mozzarella adds creaminess, shredded mozzarella provides even melt, and provolone adds a slight tang and depth of flavor. You can adjust proportions to your taste, but this combo delivers a wonderfully balanced cheese layer.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough up to a day ahead and refrigerate it, covered. This slows fermentation and develops more flavor. When ready to bake, remove it from the fridge and let it come to room temperature and rise in the pan before adding sauce and toppings.

Final Thoughts

This Sicilian Sheet Pan Pizza Recipe is more than just dinner—it’s comfort, simplicity, and a little bit of Italian magic in your own kitchen. I’ve made it countless times for family movie nights, celebrations, and lazy weekends, and it always brings people together. I’m excited for you to try it and discover your own favorite way to enjoy this delicious, soulful pizza.