Makes: 1 rectangular 10 × 14-inch pizza
Servings: 6–8
Prep time: 25 minutes
Rise time: 2½–3 hours
Cook time: 18–22 minutes
Difficulty: Intermediate
Dough Ingredients
- 3 cups bread flour, 390 grams
- 1¼ cups warm water, 295 grams
- 1½ teaspoons instant yeast
- 1 teaspoon sugar
- 1½ teaspoons fine sea salt
- 2 tablespoons olive oil
- Additional olive oil for the pan
Pizza Sauce
- 1 can crushed tomatoes, 14 ounces
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon sugar
- Pinch of crushed red pepper, optional
Toppings
- 2 cups shredded low-moisture mozzarella
- ¼ cup grated Parmesan or Pecorino Romano
- 20–25 pepperoni slices, optional
- Cooked Italian sausage, onions, or bell peppers, optional
- 1 teaspoon dried oregano
- Olive oil for finishing
Instructions
1. Make the dough
Combine the warm water, yeast, and sugar in a large mixing bowl. Let the mixture rest for 5 minutes.
Add the bread flour, salt, and 2 tablespoons of olive oil. Stir until a sticky dough forms.
Knead by hand for 7–9 minutes, or mix with a dough hook for about 6 minutes, until the dough becomes smooth and elastic. Sicilian dough should remain soft and slightly tacky.
2. Let the dough rise
Place the dough in a lightly oiled bowl and cover it.
Let it rise at room temperature for 1½–2 hours, or until approximately doubled in size.
3. Prepare the pan
Generously coat the bottom and sides of a 10 × 14-inch rectangular metal pan with olive oil.
Transfer the dough to the pan. Gently stretch and press it toward the corners.
When the dough pulls back, let it rest for 10–15 minutes before stretching it again.
4. Complete the second rise
Cover the pan and let the dough rise for another 45–60 minutes.
The dough should become puffy and nearly fill the pan.
5. Prepare the sauce
Combine the crushed tomatoes, tomato paste, olive oil, oregano, basil, garlic powder, salt, sugar, and optional crushed red pepper.
The sauce may be used uncooked. For a thicker sauce, simmer it for 10–15 minutes and allow it to cool before using.
6. Preheat the oven
Preheat the oven to 475°F.
Position an oven rack in the lower third of the oven.
7. Assemble the pizza
Gently press shallow dimples into the risen dough with your fingertips.
Spread approximately ¾ cup of sauce evenly over the dough, leaving a small border.
Add the mozzarella, Parmesan, and desired toppings. Sprinkle with dried oregano and drizzle lightly with olive oil.
8. Bake
Bake for 18–22 minutes, until:
- The crust is deeply golden underneath
- The cheese is melted and lightly browned
- The edges are crisp
- The center is fully baked and airy
For a crispier bottom, place the pan directly on the lowest oven rack during the final 3–4 minutes.
9. Rest and slice
Allow the pizza to rest in the pan for 5 minutes.
Run a spatula around the edges and carefully transfer it to a cutting board. Cut into square pieces and serve warm.
Sicilian Pizza Tips
- Use plenty of olive oil in the pan to create a crisp, fried-style bottom.
- Allow the dough to rise fully for a light, airy interior.
- Use low-moisture mozzarella to prevent the thick crust from becoming soggy.
- Precook sausage and moisture-heavy vegetables before adding them.
- For a traditional sfincione-inspired version, add breadcrumbs, onions, Pecorino, anchovies, and a thicker tomato sauce.