Description
Grandma’s Sicilian-Style Sheet Pan Pizza is a delicious and easy-to-make pizza recipe that combines the hearty textures of Sicilian and Detroit styles. Featuring a light, airy crust, zesty tomato sauce, layers of fresh and aged cheeses, and spicy pepperoni, this sheet pan pizza is perfect for serving a crowd or family gatherings.
Ingredients
Scale
Dough
- 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
Sauce
- 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
Toppings
- 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)
Instructions
- Activate Yeast: In a bowl, combine the 1¼ cups of warm tap water (105°F), 2¼ teaspoons active dry yeast, and 2 teaspoons sugar. Let it sit for about 5-10 minutes until it becomes frothy and active.
- Prepare Dough: In a large mixing bowl, combine 4 to 4½ cups all-purpose flour with 1 tablespoon kosher salt. Slowly add the activated yeast mixture and ¼ cup olive oil while stirring. Mix until a sticky dough forms.
- Knead Dough: Transfer dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Add extra flour as needed to prevent sticking.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, approximately 1 to 1.5 hours.
- Prepare Sauce Mixture: In a bowl, mix together the premade pizza sauce, canned cherry or Roma tomatoes, ¼ teaspoon crushed red pepper, ½ teaspoon kosher salt, 1 teaspoon sugar, and ½ teaspoon dried oregano. Adjust seasoning to your taste.
- Shape Dough: After the dough has risen, oil a sheet pan generously with olive oil. Transfer the dough to the sheet pan and gently press it out to cover the pan evenly without stretching it out too thin. Cover and let it rest for 20 minutes to rise slightly again.
- Pre-bake Crust: Preheat your oven to 450°F (232°C). Place the sheet pan with the dough into the oven and bake for about 7-10 minutes until the crust begins to set but is not browned.
- Add Sauce and Toppings: Remove the crust from the oven and spread a thin layer of the prepared sauce mixture evenly over the surface. Top with fresh mozzarella pieces, thinly sliced provolone, grated whole milk mozzarella, and layer the sliced spicy pepperoni on top. Sprinkle fresh grated parmesan over everything.
- Bake Pizza: Return the pizza to the oven and bake for an additional 15-20 minutes or until the cheeses are melted, bubbly, and slightly golden, and the crust is crisp and cooked through.
- Finish and Serve: Drizzle olive oil over the hot pizza for added flavor and shine. Slice into 8 pieces and serve warm.
Notes
- Use tap water warmed to approximately 105°F to properly activate the yeast.
- Do not substitute fast or quick rising yeast; active dry yeast will yield best texture and rise.
- Letting the dough rise once after kneading and a second time after shaping helps develop flavor and a better crumb.
- If you prefer less spicy, adjust or omit the crushed red pepper and use mild pepperoni.
- Using a sheet pan helps create a thick, crispy crust reminiscent of Sicilian and Detroit-style pizzas.
- Drizzling olive oil after baking enhances the crust’s flavor and prevents dryness.
- You can substitute all-purpose flour with bread flour for a chewier crust.
- If premade pizza sauce is unavailable, blend crushed tomatoes with garlic, olive oil, and herbs for a fresh sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
