sicilian style pizza recipe
The Best sicilian style pizza recipe
What I love most about this recipe is how it’s built to last—both in taste and in practicality. The crust is thick enough to hold up to a generous toppings bar, and the way it browns just enough to be crispy at the edges while staying soft in the center means it’s never dry or tough. Plus, the sauce is simple but deep, with that perfect mix of sweet and tangy that makes every bite feel like a little celebration. It’s not just good for the soul; it’s also a great way to get more vegetables into the family, especially if you use a mix of fresh basil, onions, and maybe even some zucchini or bell peppers. And let’s be real—there’s nothing quite like the smell of fresh dough and tomato sauce wafting through the kitchen on a cool evening, making it the perfect dish for a lazy Sunday or a quick weeknight fix. It’s that kind of recipe that feels like a love letter to your taste buds.
Classic Sicilian-Style Pizza
A crispy, cheesy pizza with a tangy tomato sauce and a hint of garlic, baked to perfection in a wood-fired oven. This recipe captures the bold flavors of Sicily with a simple yet authentic approach.
🥘Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup crushed tomatoes
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese
- Fresh basil leaves
- Extra virgin olive oil
👨🍳Directions
-
1
Activate the yeast by mixing warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil, then knead until smooth and elastic. Cover and let rise for 1 hour or until doubled in size. -
3
Preheat oven to 475°F. Roll out the dough on a lightly floured surface into a 12-inch circle. -
4
In a pan, sauté onion and garlic until soft. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, then let cool. -
5
Spread the sauce evenly over the dough. Sprinkle with mozzarella cheese, then add fresh basil. Drizzle lightly with olive oil. -
6
Transfer the pizza to a pizza peel and bake for 12–15 minutes until the crust is golden and the cheese is bubbly.
🔧Equipment
- Mixing bowl
- Rolling pin
- Pizza peel
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sicilian-Style Pizza Works
❓ Frequently Asked Questions About Sicilian-Style Pizza
What’s the secret to a crispy crust without making it dry?
The dough’s key is resting for at least 30 minutes after kneading—this develops gluten gently and keeps moisture in. For extra crispiness, bake the pizza on a preheated pizza stone or steel for 10 minutes before adding toppings, then finish at 475°F for 12–15 minutes.
Can I use store-bought pizza dough instead?
Yes, but adjust the proofing time to 1–2 hours (longer than typical dough) to mimic the thick, chewy texture. For a thicker crust, roll it into a 1-inch-thick round. Avoid pre-salted dough, as it can make the crust taste overly salty.
What’s the best way to handle the tomato sauce without it burning?
Simmer the sauce for 20–25 minutes before spreading it thinly on the dough. If it’s too thick, blend with a splash of water or tomato juice. Let it cool slightly before adding toppings to prevent steam from steaming the crust instead of cooking it.
How do I avoid soggy cheese?
Shred your cheese yourself (pre-shredded often contains anti-caking agents that make it melt unevenly). Sprinkle it on just before baking, and keep the oven door slightly ajar for 1–2 minutes to let steam escape. For extra crispiness, sprinkle a thin layer of grated Parmesan on top after baking.
Why does the dough sometimes puff up unevenly?
Overproofing or too much yeast can cause bloating. If the dough rises too much, gently press it flat before shaping. For a more uniform rise, let it rest in a warm place (like a oven with the light on) for 1–1.5 hours instead of relying solely on the refrigerator.
