Description

Grandma’s Sicilian-Style Sheet Pan Pizza is a delicious, easy-to-make pizza that combines the thick, airy texture of Sicilian pizza with the bold flavors of a Detroit-style pan pizza. This recipe features a flavorful, well-risen crust topped with zesty pizza sauce, a blend of fresh and shredded mozzarella, spicy pepperoni, and a drizzle of olive oil for the perfect crispy finish. It's ideal for feeding a crowd and requires no rolling pin, making it simple and satisfying.

Ingredients

Scale

Dough

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

Sauce

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

Toppings

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)

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Instructions

Activate Yeast: In a small bowl, combine the 1¼ cup warm water (about 105°F) with 2¼ teaspoons active dry yeast and 2 teaspoons sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy, signaling that the yeast is active.
Make Dough: In a large mixing bowl, add 4½ cups all-purpose flour and 1 tablespoon kosher salt, mixing them together. Slowly pour in the activated yeast mixture and ¼ cup olive oil. Stir with a wooden spoon or your hands until a shaggy dough forms. If the dough is too sticky, sprinkle in extra flour a tablespoon at a time until it pulls away from the sides.
Knead Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
Prepare Sauce: While the dough rises, combine the premade pizza sauce and canned tomatoes in a bowl. Add ¼ teaspoon crushed red pepper, ½ teaspoon kosher salt, 1 teaspoon sugar, and ½ teaspoon dried oregano. Mix well to blend the flavors. Adjust seasoning to taste.
Shape and Proof Dough: Once the dough has doubled, punch it down gently to release air. Lightly oil a large sheet pan and press the dough evenly into the pan, stretching it to the edges. Cover and let it rise again for 20-30 minutes until puffy.
Add Sauce and Toppings: Spread a thin layer of the prepared sauce evenly over the dough, allowing some dough to peek through for a crispy edge. Sprinkle with fresh mozzarella pieces, sliced provolone, shredded whole milk mozzarella, and arrange the sliced spicy pepperoni on top. Finish with a sprinkle of fresh grated parmesan and a light drizzle of olive oil.
Bake Pizza: Preheat your oven to 475°F. Bake the pizza sheet pan for 20 minutes or until the cheese is melted, bubbly, and the crust is golden brown and crispy on the edges.
Serve: Remove pizza from oven, let it cool for a few minutes, then slice into 8 pieces and serve warm.

Notes

This recipe uses active dry yeast, which is essential for proper rising; do not substitute fast or quick rising yeast.
Warm water temperature around 105°F helps activate the yeast effectively without killing it.
You can adjust crushed red pepper to control the spice level in the sauce.
The unique two-rise method on the sheet pan helps develop the airy Sicilian-style crust.
Use high-quality Italian olive oil for the best flavor and to help the crust crisp up during baking.
If you prefer a thicker crust, use a slightly smaller pan or less dough to allow the dough to rise higher.
Leftover pizza can be stored in the refrigerator and reheated in a skillet or oven to retain crispiness.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 4 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 40 mg