Sicilian Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 3 cups of the flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix on low speed or stir with a wooden spoon until a shaggy dough forms. Add remaining 0.5 cup flour as needed until dough comes together but remains slightly sticky.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead in mixer 4–6 minutes). If dough is too sticky, sprinkle up to 1–2 tablespoons more flour — avoid adding too much.

First rise

Lightly oil a clean bowl with 1 tablespoon olive oil, place dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Cold ferment (optional, recommended for flavor)

For better flavor, punch down the dough, transfer to a lightly oiled container, cover, and refrigerate 12–48 hours. Bring dough back to room temperature for 60–90 minutes before shaping.

Shape for pan

Lightly oil a 13x9-inch (or similar) rectangular metal or high-sided baking pan with 1 tablespoon olive oil and dust with semolina or cornmeal. Transfer dough to pan and press it with your fingers to the corners. If it springs back, let it rest 10 minutes and continue stretching. Aim for an even thickness about 3/4" to 1".

Second rise in pan

Cover the pan loosely with plastic wrap or a lightly oiled towel and let dough rise until puffy and filling the pan, 30–45 minutes (longer if cold dough).

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add crushed San Marzano tomatoes, dried oregano, red pepper flakes, salt, black pepper, and sugar (if using). Stir to combine and bring to a gentle simmer.

Simmer uncovered over low heat 10–15 minutes to thicken slightly and develop flavor. Stir occasionally. Remove from heat and stir in torn basil leaves if using. Taste and adjust salt or sugar.

Let sauce cool slightly before assembling pizza so it doesn’t make dough soggy.

Preheat oven to 475°F (245°C). If you have a baking steel or stone, place it on the middle rack as the oven heats. For best results with a deep-dish Sicilian, use the middle rack and a well-oiled heavy pan.

Gently spread a thin, even layer of sauce over the risen dough in the pan, leaving a small border. Sicilian pizza traditionally has sauce on top of the cheese/ toppings in some variations; for Dee Maria’s style, spread sauce directly on the stretched dough.

Scatter shredded mozzarella evenly over the sauce. Sprinkle grated Pecorino Romano or Parmesan on top for savory saltiness.

Arrange optional toppings (pepperoni, sliced onions, bell pepper) evenly. Don’t overload — keep a balanced layer so crust cooks through.

Drizzle a light thread of olive oil around the edges and over the top. Sprinkle flaky sea salt lightly over the crust.

Bake in the preheated oven for 15–20 minutes, or until the crust is deep golden brown on the edges and bottom and the cheese is melted and beginning to brown in spots. Rotate pan halfway through baking for even color.

If you prefer a crisper bottom, transfer the pan to the lowest oven rack for the last 3–5 minutes, watching carefully to avoid burning.

Remove pizza from oven and let rest 3–5 minutes to set. Garnish with fresh basil leaves before slicing.

Use a spatula to loosen the edges, then cut into 8 large squares (typical Sicilian) or desired pieces and serve warm.