After moving from Chicago (a true American pizza city) to Dallas, I missed bomb pizza options so I started making it at home. My baby cakes Harmony and I love to make this easy Sicilian pizza. The crust is thick and chewy plus it gets bits of caramelized cheese around the edges as it bakes. I also load it with smoky meat, onions, peppers and tons of cheese. Use my homemade pizza dough to make this next level.
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How to Make Sicilian Pizza
Step 1: 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.
Step 2: After an hour, add remaining 3 tbsp of olive oil to a 11×17 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.
Step 3: 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.
Step 4: 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.
Step 5: 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!). Cool slightly before slicing and serving.
Sicilian Pizza Recipe
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Ingredients
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
Instructions
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 11×17 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!).
Notes
Nutrition
Recipe Tips
- Crust upgrade: Swap out the all purpose flour with bread flour. You will get a much chewier texture.
- When making the dough, remember that the temperature of the water can affect the yeast, so make sure it’s lukewarm.
- Don’t Overload: Yes this pizza has a ton of ingredients but if you make the pizza too heavy, it will get a little soggy and even greasier.
- Press It In: I like to press my toppings into the cheese just a little so they don’t slide off when you slice everything.
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Ingredient Notes
- Sausage: If you don’t have Italian sausage, you can use other types of sausage or meat.
- Green Peppers: Swap in red pepper or mushrooms.
- Parmesan Cheese: You can use other types of cheese such as cheddar or mozzarella.
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This pizza is absolutely amazing! I have made many different homemade pizzas over my 30+ years of home cooking. This is the one I consider the most delicious by far. It definitely rivals the pizza from my favorite pizzeria. I nearly didn’t try the recipe, thinking that it would be similar to the many others which I have tried. I am delighted that I did try it. Thanks so very much, Jocelyn, for an easy to make yet absolute stand-out recipe!
One yeast package is 0.25oz – are you saying we should use all three packets for this recipe? That seems like a lot.
They have yeast packets that are 0.75 oz which is what was used for this recipe.
Made this tonight and it was delicious. I also use bulk yeast and was worried about the .75 oz ingredient list. I only used the .25 Oz packet, or 2 1/4 teaspoons of yeast, and it was delicious.
We made this last night (minus the pepperoni as I didn’t have time to go to the store) and it was a HUGE hit. We’ll definitely pull out the air fryer for reheating. I think it will become a regular in our rotation
Just made this for dinner! So pumped and it’s delicious! Thank you for posting this!
This was so delicious! Best pizza we’ve ever made at home and a lot easier than making individual pizzas. The edge crust is something special. Made exactly to recipe and won’t change a thing when we make again! Thanks Jocelyn!
This was so delicious. I made it today! It was approved by my entire family! I am adding it to the rotation! YUMMMM
Mmmm love Sicilian pizza! Looks way better than takeout!
Oh, I do truly love a fantastic deep dish pizza, so yeah … I’m drooling here! And I love your take on toppings … that “Pizza is a food that is meant to be played with!” I totally agree – that’s why making your own pizza at home is so much fun as each person can kinda customize their own area – so everyone’s happy! 🙂 Hey – and thanks for the great tip on using an air fryer for the best reheating – I’ve seriously got to try that (if, you know, I ever have leftovers of this lol)!
Okay, I’m definitely treat myself to a Sicilian pizza this week! I love your suggested toppings — I’m including sausage for sure!
Looks delicious! Can’t wait to try this one.