Sicilian Pizza Slice Recipe

Activate yeast and mix dough

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Let sit 5–7 minutes until foamy. In a large mixing bowl, combine flour and salt. Make a well, add the yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (If using a stand mixer, knead with dough hook on medium for 4–5 minutes.) Add a little extra flour or water by teaspoon if dough is too sticky or dry.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot 1 to 1.5 hours, until doubled in size.

Shape for pan

Gently deflate the dough and press or roll it to a rectangle roughly the size of a 9x13-inch sheet pan (or an oiled baking sheet). Transfer to a pan dusted with cornmeal and lightly brushed with 1 tablespoon olive oil. Stretch dough to fill pan corners. If it springs back, let rest 10 minutes and continue.

Second rest

Cover the pan loosely and let the dough rest for 20–30 minutes to puff slightly before adding sauce and toppings.

Prepare quick sauce

While dough is doing its second rest, make the sauce. Mince the garlic. In a small bowl, combine crushed tomatoes, minced garlic, 1 teaspoon olive oil, dried oregano, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. No cooking required — this produces a bright, slightly chunky Sicilian-style sauce.

Preheat oven

Preheat oven to 475°F (245°C). If you have a baking steel/stone, heat it on the middle rack; otherwise use the sheet pan with the stretched dough.

Assemble pizza

Spread sauce evenly over the stretched dough, leaving a small 1/4-inch edge. Sprinkle shredded mozzarella in an even layer, then distribute crumbled cooked sausage (or pepperoni), sliced bell pepper and red onion across the surface. Finish with grated pecorino/parmesan and a light drizzle of 1 tablespoon olive oil.

Bake

Bake in the preheated 475°F oven 12–16 minutes, or until the cheese is melted, edges are golden-brown and bottom is crisp. Rotate pan halfway through for even browning.

Finish

Remove from oven and let cool 3–5 minutes. Scatter fresh basil if using, and brush the crust lightly with a little extra olive oil for shine. Cut into 4 large Sicilian-style slices (or squares) and serve warm.

Ensure the pan is dusted with the cornmeal and brushed with the 1 tablespoon olive oil before transferring the shaped dough so the bottom crisps and doesn't stick. Use the additional tablespoon olive oil to brush crust after baking for flavor and gloss.