Deep Dish Sicilian Special Pizza Recipe

Proof the yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix the dough

In a large bowl or stand mixer fitted with a dough hook, combine bread flour, semolina (if using), and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or with the mixer on medium-low for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If too dry, add up to 1 tablespoon water; if too sticky, dust with a little flour.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 1 to 1.5 hours, or until doubled.

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste; stir to combine.

Add dried oregano, dried basil, sugar (if using), salt, and black pepper. Reduce heat to low and simmer 10–12 minutes, stirring occasionally, to thicken slightly. Taste and adjust seasoning. Set sauce aside to cool to room temperature.

Prepare the pan

Preheat oven to 475°F (245°C) with a rack in the middle. Generously oil a 12x9-inch rectangular metal baking pan with olive oil and sprinkle the cornmeal or semolina to coat the bottom and sides; tap out excess.

Stretch the dough

Punch down the risen dough and transfer to the prepared pan. Use oiled fingers to gently press and stretch the dough evenly to the edges and corners of the pan. If it resists, let it rest 5–10 minutes and continue. The dough should be about ¾–1 inch thick across the pan.

Dimple and oil

Brush the top generously with the reserved 2 tablespoons olive oil and use your fingers to dimple the surface all over (this encourages the characteristic airy pockets of Sicilian crust).

Parbake (optional for crisp bottom)

For a crisper bottom, parbake the oiled dough for 7–9 minutes until it just begins to set and is lightly puffed and starting to color. Remove from oven.

Add cheese and toppings

If you parbaked, let the dough cool 1–2 minutes. Sprinkle half of the shredded mozzarella evenly over the dough. Distribute cooked crumbled sausage, pepperoni slices, roasted red peppers, mushrooms, and red onion evenly. Dot spoonfuls of ricotta in a few places if using. Sprinkle remaining mozzarella and then the grated Parmesan/Pecorino on top.

Top with sauce

Spoon the prepared tomato sauce in three thick stripes lengthwise (or dollop/spread in preferred pattern). Sicilian pizza often has the sauce on top of the cheese; avoid over-saucing to prevent sogginess. Sprinkle crushed red pepper flakes if desired.

Final bake

Return the assembled pizza to the oven and bake 12–16 minutes at 475°F (245°C), or until the cheese is bubbling, edges are deep golden brown, and bottom sounds hollow when tapped. If you didn’t parbake, total bake time may be 18–22 minutes; watch for deep golden edges.

Rest and garnish

Remove the pizza from oven and let rest in the pan 5 minutes. Use a spatula to loosen edges and transfer to a cutting board or cut directly in the pan into 8 rectangular pieces. Garnish with fresh basil leaves before serving.

Serve warm. Leftovers: cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven on a baking sheet for 8–10 minutes to crisp the crust, or reheat slices in a skillet over medium heat with a lid until warmed through.