Sicilian Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the bread flour and sea salt. Whisk briefly to distribute the salt.

Combine and knead

With the mixer running on low, pour the foamy yeast mixture and 2 tablespoons olive oil into the flour. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, mix until combined and knead on a lightly floured surface 10–12 minutes.

First rise

Lightly oil a large bowl with 1 tablespoon olive oil, place the dough inside, turning 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.

Prepare pans

Lightly oil the rimmed baking pans with remaining oil or spray, then dust with cornmeal to prevent sticking.

Shape dough

Turn the risen dough onto a lightly floured surface, gently deflate, and divide into two equal portions (for two pans). Press each portion into a rough rectangle, transfer to prepared pans, and using oiled fingers, stretch and press the dough so it reaches the edges. The dough should be about 1/2 to 3/4 inch thick. Cover loosely with oiled plastic wrap and let rest 30–45 minutes for a short second rise.

Cook sauce

While the dough is resting, make the sauce. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, not browned. Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, black pepper, and sugar (if using). Stir, bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 10–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning.

Cool slightly

Remove sauce from heat and let cool for 5–10 minutes before spreading on dough so it doesn't over-moisten the crust.

Preheat oven

Position oven racks to upper-middle and lower-middle positions. Preheat the oven to 475°F (245°C). If you have a pizza stone or steel, place it on the upper rack during preheat; otherwise the rimmed pans will go directly in the oven.

Top the dough

Divide the sauce between the two pans and spread evenly over each dough, leaving a small margin at the edges. Evenly distribute shredded mozzarella over the sauce, then sprinkle grated pecorino/Parmesan. Add cooked crumbled sausage, pepperoni, sliced red onion, green pepper, and olives as desired. Lightly drizzle each pizza with about 1/2 tablespoon olive oil.

Bake

Place the pans in the preheated oven. Bake for 14–18 minutes, rotating pans front-to-back halfway through, until the cheese is bubbly and beginning to brown and the crust is golden brown on the bottom and edges. If using a stone/steel, check earlier (12 minutes) to avoid excessive browning.

Finish

Remove pans from the oven and let cool 3–5 minutes. Sprinkle with fresh basil leaves and a pinch of coarse sea salt. Slice into squares and serve warm.

Leftover dough: brush with a little olive oil and store tightly covered in the refrigerator up to 48 hours or freeze in an airtight bag up to 3 months. Thaw overnight in the refrigerator before using. Reheat slices in a 375°F (190°C) oven for 6–8 minutes to refresh crust.