Sicilian Pizza Recipe

Proof the yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes. If it doesn't foam, yeast may be inactive—start over with fresh yeast.

Mix and knead

In a large bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until the dough comes together, then increase speed to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 more tablespoons flour; if too dry, add up to 1 tablespoon water.

First rise

Lightly oil a large bowl with remaining 1 tablespoon olive oil. Place the dough in the bowl, turning to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape for pan

Generously oil a 13x9-inch rimmed baking pan (or two smaller square pans) and evenly sprinkle cornmeal across the bottom. Punch down the risen dough and transfer to the prepared pan. Using oiled fingers, press and stretch the dough to the pan edges and up the sides to create a deep edge. Cover loosely with plastic wrap and let rest 30 minutes to puff slightly.

Cook the sauce

While the dough is rising, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, black pepper, and optional sugar. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 15–20 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust salt/pepper.

Cool slightly

Remove sauce from heat and let cool 10 minutes. The sauce should be warm but not piping hot when spread on the dough to avoid making the crust soggy.

Preheat oven

Preheat oven to 450°F (230°C). If you have a baking steel or stone, place it on a middle rack; otherwise use the middle rack of the oven. Let the oven fully preheat for at least 20 minutes.

Layer cheese first (Sicilian style)

Evenly distribute 4 cups of shredded mozzarella (and the shredded provolone if using) across the bottom of the dough in the pan. Press the cheese slightly into the dough so it adheres. This 'cheese-first' method helps prevent a soggy bottom and creates the characteristic Sicilian texture.

Add sauce and remaining cheese

Spoon the warm (not hot) tomato sauce into dollops over the cheese and spread gently in an even layer, leaving about 1/2 inch from the edges. Sprinkle the remaining 1 cup mozzarella and the grated parmesan evenly over the sauce.

Bake

Place the pan on the preheated middle rack and bake until the crust is golden brown at the edges and the cheese is bubbling and lightly browned on top, about 18–25 minutes. Rotate the pan once halfway through for even browning.

Finish

Remove the pizza from the oven and let rest 5 minutes. Drizzle 1 tablespoon olive oil over the top and scatter fresh basil leaves. For crisper bottom, slide pizza briefly onto a hot baking sheet or stone for 1–2 minutes before cutting.

Slice and serve

Using a sharp knife or bench scraper, cut into square pieces (8–12 pieces depending on size). Serve warm.

All cheese components are used during the 'Layer cheese first' and 'Add sauce and remaining cheese' steps in the Assembly & Bake section. Fresh basil and finishing olive oil are added immediately after baking as described above.