sicilian pizza recipe
The Best sicilian pizza recipe
I’ve made Sicilian pizza for my family for years, and there’s nothing like watching their faces light up when they take their first bite. My kids especially enjoy the way the crust stays soft and pillowy, even after it’s been sitting out for a while. It’s the kind of pizza that feels like a treat but isn’t too complicated to prepare—just enough effort to make it feel special without taking up too much time. And because it’s so customizable, we can adjust the toppings to fit what we’re craving, whether it’s extra cheese, fresh herbs, or a little extra olive oil for richness. It’s also great for meal prep because it tastes even better the next day, especially if you let it cool and store it in the fridge. Plus, the way the flavors meld together over time makes it even more delicious. It’s that kind of recipe that feels like a hug in food form—warm, comforting, and always a crowd-pleaser.
Authentic Sicilian Pizza (Pizza Siciliana)
A traditional Sicilian pizza featuring a thin, crispy crust topped with tomato sauce, mozzarella, and fresh basil, reflecting the island’s rustic flavors. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7g) active dry yeast
- 1 cup (240ml) warm water
- 1 tbsp olive oil
- 1 cup (240g) crushed San Marzano tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- Salt to taste
- 1 cup (100g) mozzarella di bufala or fior di latte
- Fresh basil leaves
- Extra virgin olive oil
- Grated Pecorino Romano (optional)
👨🍳Directions
-
1
In a bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy. -
2
In another bowl, mix flour and salt. Gradually add the yeast mixture and olive oil, then knead for 8–10 minutes until smooth. -
3
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat oven to 475°F (245°C). Roll dough thinly on a floured surface into a 12-inch circle. -
5
Brush dough with olive oil, spread tomato sauce evenly, and sprinkle mozzarella. Add basil and Pecorino if using. -
6
Bake for 12–15 minutes until crust is golden and cheese is bubbly. Let cool for 2 minutes before slicing.
🔧Equipment
- Mixing bowl
- Stand mixer or kitchen aid
- Rolling pin
- Baking sheet
- Oven
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Tips
- Use San Marzano tomatoes for authentic flavor.
- For extra crispiness, brush the crust with olive oil before baking.
- Let the pizza rest for 5 minutes after baking to set the cheese.
Adjustments
- Substitute mozzarella with provolone or a mix of mozzarella and provolone.
- Add a drizzle of balsamic glaze for a sweet contrast.
Watch Video Of How Authentic Sicilian Pizza (Pizza Siciliana) Works
❓ Frequently Asked Questions About Sicilian Pizza (Pizza Siciliana)
1. What is the secret to authentic Sicilian pizza dough?
The secret to authentic Sicilian pizza dough lies in its simplicity and traditional ingredients. Use 00 flour (or a mix of 00 flour and semolina for a rustic touch), warm water (around 75-80°F/24-27°C), a small amount of olive oil (about 1-2 tbsp), a pinch of salt, and a small amount of yeast (about 1 tsp for 4 cups of flour). Let the dough rest for at least 24 hours in the fridge for proper fermentation, allowing the flavors to develop naturally. Avoid overworking the dough—just knead until smooth and elastic.
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2. How do Sicilians typically prepare the pizza crust?
Sicilian pizza crust is thin, crispy, and slightly chewy—often called “pizza bianca” (white pizza). The dough is rolled out very thin (about 1/8-inch thick) using a wooden rolling pin or a pizza peel. Some traditionalists prefer a rustic, slightly uneven shape rather than a perfect circle. Before baking, lightly brush the dough with olive oil and sprinkle a pinch of sea salt on top. The key is to bake it very hot (around 700–750°F/370–400°C) in a wood-fired oven for a quick 60–90 seconds to achieve that signature crispy exterior.
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3. What’s the difference between Sicilian pizza and Neapolitan pizza in terms of toppings?
While both Sicilian and Neapolitan pizzas are delicious, Sicilian pizza tends to be lighter and more balanced in toppings. Traditional Sicilian pizzas often feature:
– Tomato sauce (less thick than Neapolitan, sometimes strained or blended)
– Fresh basil (lightly crushed)
– Fresh mozzarella (sometimes fior di latte or buffalo mozzarella for a richer taste)
– Olive oil (a drizzle on top)
– Salt (sometimes just a pinch, not heavily seasoned)
– Optional toppings: Anchovies, artichokes, roasted peppers, or arugula for a modern twist, but classic versions stay simple.
Neapolitan pizza, on the other hand, often includes tomato sauce, mozzarella, and sometimes pepperoni or other meats, with a focus on bold flavors. Sicilian pizza is more about lightness and freshness, while Neapolitan leans into intensity and texture.
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4. Can you make Sicilian pizza without a wood-fired oven?
Absolutely! While a wood-fired oven gives the best results for authentic Sicilian pizza, you can still achieve a great taste at home with a few adjustments:
– Use a very hot stone oven (preheat to 700–750°F/370–400°C) or a pizza steel in your home oven.
– Bake the pizza on a preheated pizza peel or a cast-iron skillet for extra crispiness.
– Keep the dough very thin and brush it with olive oil before baking.
– For extra authenticity, try baking it in a cast-iron Dutch oven (preheated to the same temperature) for a slightly charred crust.
– If your oven isn’t hot enough, broil it for the last 2–3 minutes for extra crispiness.
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5. What’s the best way to store Sicilian pizza dough for later use?
To store Sicilian pizza dough properly:
– Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag.
– If storing for up to 3 days, keep it in the fridge at 35–40°F (2–4°C). The dough will ferment slightly more, developing deeper flavors.
– For long-term storage (up to 3 months), freeze it in portions. To use later:
– Thaw in the fridge overnight, then let it sit at room temperature for 30–60 minutes before shaping.
– If the dough is too stiff after freezing, add 1–2 tbsp warm water and knead lightly before rolling.
– Avoid freezing raw dough directly in ice cubes—it can become gummy. Instead, freeze it in a sealed container with a bit of olive oil on top to prevent drying.
