This easy Sicilian Pizza is characterized by its thick, chewy crust with bits of crispy, caramelized cheese around the edges! Topped with an assortment of gooey mozzarella cheese, smoky meat and sweet onions and green peppers, this is a keeper. You’re gonna want a slice (or three) of this! If you love this, you will love this Pepperoni Pizza with Garlic Herb Crust, Meat Lovers Pizza, Neapolitan Pizza, Philly Cheese Steak Pizza or Mexican Pizza!
Disclosure: I partnered with FLEISCHMANN’S® Yeast for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
I’m an unapologetic, enthusiastic pizza lover. If you asked me to rank my favorite comfort foods (hardest question ever), pizza would definitely have a top 5 spot. Guaranteed. My husband and daughter would probably say number 1 without a doubt! Over the years, my brain has been filled to the brim of family memories revolving around homemade pizza. Growing up, at least once a week, my family and I ordered pizza from our local shop, passed around paper plates and laughed over greasy slices.
These days, I still indulge in takeout pies but I prefer to make them myself! And let me tell you, homemade pizza is totally WORTH THE EFFORT! When my husband and I first got married, we made individual pizzas with homemade dough almost every Friday. It became our family tradition. I love to fill the kitchen with clouds of flour as I knead a homemade dough. Then, I simmer the sauce and organize toppings into petite glass bowls. Slowly but surely, we would build our epic pies throwing together sometimes classic and even strange toppings and cheeses. Whether they worked or not, we always have a good time!
And I couldn’t wait to get my daughter involved in the tradition. With pizza being her absolute favorite food, she adores being part of the process and of course eating it all once it pops out of the oven.
So now it’s time to introduce my family tradition to you. I invite you to change up the routine this week. Put down the takeout menu, put on the apron and welcome family into the kitchen. What do you say we all make some ‘za together?
EASY PIZZA DOUGH FOR SICILIAN PIZZA CRUST
To be honest, I’m a bit obsessed with my dough recipe for this Sicilian Pizza. It is a twist on my traditional Neapolitan pizza dough which was totally inspired by my trip to Naples, Italy so I know what I’m talking about. The dough makes for a thick and chewy interior. In fact, it almost looks like the inside of an airy baguette or even more like focaccia. Although it’s considerably thicker than the traditional variety, this crust is surprisingly light.
How do you make this remarkable crust you ask? Well, let me tell ya! The actual process of making the dough is made simple with the use of Fleischmann’s® RapidRise® Yeast.
Fast acting, gluten-free and easy-to-use, this yeast makes for a quickened rise. No mixer is needed either. That’s how easy this is. Just by using this yeast we cut the resting period in half, which means you get your pizza that much faster! If you feel like working with yeast might be a bit scary, definitely check out this Yeast Basics information.
Once rested and topped, it’s time for baking. A Sicilian pizza dough is cooked in a heavily oiled baking dish so that it ends up with a crisp, golden-brown, almost-fried-texture, bottom. Absolute perfection.
SICILIAN PIZZA TOPPINGS & ASSEMBLY
Pizza is a food that is meant to be played with! Use your own personal preferences to inspire something new and exciting. Just about anything can be spread onto this base.
Here’s what I selected based on my family’s preferences:
- Mozzarella Cheese- high in both water and fat content, mozzarella cheese is perfect for achieving that ooey-gooey goodness. The mild flavor allows the other toppings to shine while still providing the necessary cheesy flavor. Feel free to experiment with provolone, cheddar or even gruyere!
- Italian Sausage– sausage is salty, rich and slightly spicy. Don’t go too heavy though, the excess oil isn’t your friend.
- Pepperoni– bold, smokey and herby, pepperoni is a pizza topping classic! And my daughter goes seriously crazy over it!
- Bacon– what’s a meat-lover’s pizza without some cured, fatty bacon bits?
- Green Pepper & Onion– when cooked, both become sweet while maintaining their earthy, bitterness.
- Parmesan– pungent and salty, parmesan helps to cut through fat and add a bit of zing.
- Italian Seasoning– too much seasoning? Never. Just a few pinches adds a rustic, herbaceous lift to our pie.
Seriously, pick and choose what you’d like to use! Don’t forget to comment below and let me know what you’re topping line up looks like.
LEFTOVER STORAGE & REHEATING
The best of any pizza, whether homemade or delivered, is the leftovers. With reheating as simple as it is, why not keep a few extra slices around for a quick lunch or a midnight snack?
After you’ve had your fill, allow the remaining slices to cool down until the cheese has slightly hardened. Next, stack the slices in a large resealable bag and store in the refrigerator. Alternatively, you can stack the slices in between sheets of wax or parchment paper and then, wrap the pizza pile in plastic wrap. Pizza will stay fresh for up to 4 days.
Leftovers can taste just as good as a fresh pizza, if reheated properly.
My first suggestion is to use an air fryer! Yes, an air fryer. It returns the dough to the perfect crisp exterior that you remember from the first dining experience. Secondly I suggest using a conventional oven for a perfectly crisp outside, warm, saucy inside and a gooey layer of cheese. Preheat the oven to 350 degrees, line a baking sheet with parchment paper and arrange the slices on top. Mist or drizzle a bit of water (to add moisture) and cover loosely with foil. Bake until hot and melt, about 15-20 minutes.
GRANDBABY CAKES’ BEST PIZZA PIES
Is there a more perfect food than pizza? If there is, I’ve never had it. There are countless ways to make a pie: Chicago deep-dish, Detroit pan-style, classic Italian Neapolitan and so much more!
Discover someplace new with me by tossing up a few of my favorite homemade pizza recipes:
For the Dough
- 4 cups all purpose flour
- 3 tsp kosher salt
- 1 tsp granulated sugar
- 0.75 oz Fleischmann’s® RapidRise® Yeast packet
- 1 1/2 cup lukewarm water up to 1 3/4 cup
- 6 tbsp quality oil to coat the bowl plus more for the pan
For the Assembly
- 1 lb mozzarella cheese sliced (up to 2 lbs)
- 3/4 cup pizza sauce up to 1 cup
- l lb crumbled cooked Italian sausage
- pepperoni slices
- cooked bacon in bits
- 1 green pepper chopped
- 1/2 medium onion chopped
- grated parmesan cheese
- dried Italian seasoning
For the Pizza Dough
- Add all-purpose flour, salt, sugar and yeast to a large bowl and stir to combine.
- Next, add 2 tbsp of oil to the lukewarm water then add enough water to dry ingredients until it becomes elastic and soft but not too sticky. Remove from the bowl and knead with a little flour and form a ball.
- Take another large bowl and coat with 1-2 tbsp of olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise in a warm area for an hour.
- After an hour, add remaining 3 tbsp of olive oil to a 11x17 inch pan. Remove the dough from the covered bowl and, using your finger tips, press and spread out the dough allowing some of the oil to get on the top of the dough in the dimples. Add plastic wrap over the pan and allow it to rest again in a warm area for another hour.
To Assemble Pizza
- Preheat the oven to 500 degrees or as high as your oven will go and set your rack on the lowest bottom position.
- Top your pizza dough with mozzarella cheese leaving a 1 inch border uncovered. Add as much cheese as you prefer.
- Spoon pizza sauce over the cheese in diagonal rows or in various spots on top of the dough.
- Sprinkle sausage, pepperoni, bacon, green pepper and onion on top of cheese and sauce.
- Finally sprinkle with grated parmesan cheese making sure to sprinkle even on the 1 inch border.
- Sprinkle with a tiny bit of Italian seasoning.
- Bake for 20-25 minutes or until the dough is very crisp and browned and the cheese is totally melted and golden and slightly browned bubbly (don't’ burn!).