Name: Sicilian-Style Sheet Pan Pizza Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1¼ cup water (tap water, 105°); 2¼ teaspoon active dry yeast (one pack); 2 teaspoons sugar; 4-4½ cups all-purpose flour (or more if needed); ¼ cup Italian olive oil (preferably extra-virgin); 1 Tablespoon kosher salt; 14 oz premade pizza sauce; 14 oz can cherry or Roma tomatoes (Mutti Baby Roma Tomatoes preferred); ¼ teaspoon crushed red pepper (or more if preferred); ½ teaspoon kosher salt; 1 teaspoon sugar; ½ teaspoon dried oregano; 4 oz fresh mozzarella (ripped into pieces); ½ lb thinly sliced deli provolone (Boar's Head Picante Provolone preferred); 8 oz freshly grated whole milk mozzarella; 6 oz sliced spicy pepperoni (or deli sliced); fresh grated parmesan (to taste); olive oil (for drizzling)

There’s something incredibly comforting about a thick, airy slice of Sicilian pizza fresh from the oven. This Sicilian-Style Sheet Pan Pizza Recipe nails that perfect balance of pillowy crust and flavorful toppings, making it a standout anytime you want a cozy, satisfying meal without fuss.

A rectangular pizza with a golden brown crust, topped with melted, bubbly cheese that covers almost the entire surface except for a few spots showing red tomato sauce underneath. The pizza is placed on a black baking tray on a white marbled surface. One slice is being lifted by a metal spatula, showing a thick, soft cheese layer on top and a slightly crisp crust below. In the bottom left corner, a woman's hand is holding the spatula. There are two white square plates partly visible nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sicilian-Style Sheet Pan Pizza Recipe
Top Tip
How to Serve Sicilian-Style Sheet Pan Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sicilian-Style Sheet Pan Pizza Recipe

Why You'll Love This Recipe

I have to say, this Sicilian-Style Sheet Pan Pizza Recipe quickly became a go-to in my kitchen — it’s got everything I want in an easy, delicious pizza with no complicated shaping or rolling out dough. The crust is pillow-soft, the sauce has so much umami, and it all comes together on just one pan.

Effortless Prep: No rolling pin necessary—stretch the dough right in the pan for a simple layout.
Flavorful Crust: The par-bake with sauce on top before toppings gives the dough incredible taste and texture.
Feed a Crowd: This recipe yields a big, hearty pizza that’s great for entertaining or family dinners.
Customizable Toppings: I love swapping in your favorite cheeses and meats to make it truly yours.

Ingredients & Why They Work

The secret to this Sicilian-Style Sheet Pan Pizza Recipe is in using simple, quality ingredients that come together beautifully. Each element plays a part—from the yeast that gives the dough its airy rise to the combo of cheeses and spicy pepperoni layering on flavor and texture.

Flat lay of active dry yeast granules in a small white bowl, two teaspoons of sugar in a separate small white bowl, a few tablespoons of all-purpose flour scattered loosely, a small white bowl filled with golden Italian extra-virgin olive oil, a tablespoon of coarse kosher salt in a small white bowl, a small white bowl with bright red pizza sauce, a few fresh Roma tomatoes halved naturally, a small white bowl with crushed red pepper flakes, a teaspoon of dried oregano in a small white bowl, irregular torn pieces of fresh white mozzarella, thinly sliced pale yellow provolone cheese arranged neatly, a small white bowl with freshly grated whole milk mozzarella, a modest pile of bright red spicy pepperoni slices, a small white bowl holding finely grated pale parmesan cheese, and a clean uncracked brown egg—all ingredients fresh and natural, symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: Lukewarm water around 105°F activates the yeast gently — too hot and you risk killing those little guys!
Active Dry Yeast: The slow rise from active dry yeast gives that classic chewy Sicilian bite—skip the quick-rising stuff here.
Sugar: Feeds the yeast just right and balances savory notes.
All-Purpose Flour: The backbone for the dough; enough gluten to support a springy crust.
Italian Olive Oil: Adds richness to the dough and helps create that crispy, golden pan bottom.
Kosher Salt: Essential in both the dough and the sauce to bring out bright, savory flavors.
Premade Pizza Sauce: Using a quality store-bought sauce is a huge time-saver—plus, if you like, feel free to jazz it up with extra herbs or spices.
Cherry or Roma Tomatoes: Adds brightness and texture to the sauce and the pizza; I love Mutti Baby Roma for natural sweetness.
Crushed Red Pepper: Adds a subtle zing—bump it up if you prefer more heat.
Dried Oregano: Classic Italian herb that complements the cheese and sauce beautifully.
Fresh Mozzarella: Soft and melty with a gentle milky tang—tearing instead of slicing gives rustic texture.
Deli Provolone: Thin slices melt nicely and add smoky depth; Picante variety brings a little kick.
Whole Milk Mozzarella: Grated for gooey meltiness across the whole pizza.
Spicy Pepperoni: I prefer the sliced deli kind because it’s fresh and browns perfectly, but pre-packaged works too.
Freshly Grated Parmesan: A final sprinkle adds nutty sharpness and a salty finish.
Olive Oil (for drizzling): Helps crisp the crust edges and gives that golden finish I adore.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Sicilian-Style Sheet Pan Pizza Recipe is how flexible it is—you can tweak the toppings, spice levels, or even swap in gluten-free flour if you’re careful. Personally, I love experimenting with different cheeses and adding fresh basil or a drizzle of balsamic glaze after baking.

Variation: One time, I added caramelized onions and roasted red peppers—totally transformed the flavor while keeping that classic crust texture.
Dietary Modifications: Use dairy-free cheese and gluten-free flour blends for a friendly adaptation, but watch dough hydration closely.
Seasonal Changes: In summer, fresh tomato slices and basil are my go-tos on top for a fresh twist.

Step-by-Step: How I Make Sicilian-Style Sheet Pan Pizza Recipe

A rectangular pizza dough is spread on a black baking tray, topped with a thick, even layer of red tomato sauce covering most of the surface. Scattered dollops of white fresh mozzarella cheese appear under and between the circular, orange-red slices of pepperoni, which are spread across the dough. A fork held by a woman's hand rests on the right side of the dough, near four large, round slices of white cheese stacked on a white plate. Surrounding the tray, there are three white bowls filled with shredded mozzarella cheese, grated parmesan, and extra round slices of white cheese on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Wake Up the Yeast

Start by pouring 1¼ cups of warm water (about 105°F) into a bowl and sprinkle the active dry yeast and 2 teaspoons sugar over it. Give it a gentle stir, then let it sit for about 5 minutes until it’s foamy and alive—that’s your signal that the yeast is working its magic.

Step 2: Mix Your Dough

In a large bowl, combine 4 cups of flour with 1 tablespoon kosher salt. Add in the olive oil and your activated yeast mixture. Stir with a wooden spoon until it starts coming together, then switch to your hands and knead. If the dough feels sticky, sprinkle extra flour little by little until it’s soft but not dry—usually around 4 ½ cups flour total.

Step 3: First Rise in the Pan

Drizzle a bit of olive oil onto your sheet pan, then press the dough directly into it—no rolling pin needed! Spread it evenly to the edges. Cover loosely with plastic wrap or a towel and let it rise in a warm spot for about 45 minutes to 1 hour, until it’s puffed up and springs back gently when poked.

Step 4: Par-Bake and Sauce Layer

Preheat your oven to 450°F (230°C). Spread a thin layer of pizza sauce over the dough and pop it into the oven for 7-10 minutes. This step cooks the crust slightly and infuses it with the sauce’s flavors, making the crust tender and packed with umami.

Step 5: Add the Cheese and Toppings

Take out the par-baked crust and layer on fresh mozzarella, provolone, shredded mozzarella, spicy pepperoni, and tomatoes. Sprinkle crushed red pepper, salt, sugar, and oregano over the top for that signature Sicilian kick, then drizzle a little olive oil around the edges.

Step 6: Final Bake and Serve

Bake for another 12 to 15 minutes until the cheese melts, the pepperoni crisps, and the crust turns golden brown and crunchy around the edges. Finish with a sprinkle of fresh grated Parmesan and a drizzle of olive oil before slicing and serving.

Top Tip

After making this Sicilian-Style Sheet Pan Pizza Recipe several times, I’ve found a few little tricks make all the difference, especially for the dough and keeping the crust crisp but airy.

Warm Water Temperature: Using water that’s too hot killed my yeast once—stick close to 105°F to get a healthy rise every time.
Dough Hydration: Don’t shy away from a slightly sticky dough; it leads to the best airy texture, just dust your hands with flour to handle it.
Sauce Par-Bake: I always spread sauce on before the first bake—this locks in flavor and keeps the crust from sogging out once toppings go on.
Olive Oil Finish: Drizzling olive oil right before baking helps crisp up the crust edges perfectly and adds a beautiful golden color.

How to Serve Sicilian-Style Sheet Pan Pizza Recipe

Garnishes

I usually top slices with fresh basil leaves after baking because it adds that bright herbal pop. A sprinkle of chili flakes or finely grated Parmesan at the table is a nice touch if you want to customize your slice further.

Side Dishes

To round out the meal, I love pairing this pizza with a crisp green salad—think arugula with lemon vinaigrette—or roasted garlic broccoli. Something fresh and simple balances the richness of the cheese and pepperoni.

Creative Ways to Present

For gatherings, I’ve arranged the pizza slices on a large wooden board with little bowls of olives, marinated artichokes, and extra chili flakes on the side so guests can build their perfect bite. It’s a fun, communal feel and looks pretty inviting, too!

Make Ahead and Storage

Storing Leftovers

Leftover pizza? I wrap slices tightly in plastic wrap and then foil, keeping them in the fridge for up to 3 days. This keeps the crust from drying out, giving you delicious reheats.

Freezing

I’ve frozen the whole baked pizza once before by cutting cooled slices, wrapping individually, and placing in a freezer bag. When you’re ready to eat, just thaw in the fridge overnight and reheat.

Reheating

To revive that fresh-baked crispness, I reheat slices in a hot oven (about 375°F) directly on the rack for 7-10 minutes. It keeps the crust crispy and melts the cheese nicely without turning soggy.

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can mix and knead the dough the night before, cover it tightly, and refrigerate. Take it out an hour before baking to come to room temperature and rise further before pressing into the pan.

What kind of pan is best for this sheet pan pizza?

A rimmed metal sheet pan works best because it conducts heat evenly, supporting that crispy bottom and soft interior. A standard 9x13 or similar size is common—just make sure it’s well-oiled before adding dough.

Can I use fresh tomatoes instead of canned?

Yes! Fresh tomatoes can be chopped and sprinkled on top; just be mindful they contain more liquid, which might affect sogginess. Pat them dry or roast briefly first to reduce moisture.

What if I don’t have all the cheeses listed?

No worries! The mix of fresh mozzarella, provolone, and shredded mozzarella layers flavor and texture, but feel free to use whatever you have on hand. A good melting cheese combo makes all the difference, so experiment with what’s available.

Final Thoughts

This Sicilian-Style Sheet Pan Pizza Recipe feels like a warm hug from my grandma’s kitchen—simple, hearty, and packed with flavor. Give it a try when you want that perfect combo of crusty and cheesy without stress, and I’m confident you’ll be coming back to make it again and again.