Sicilian Sheet Pan Pizza

Before you start

Sicilian-style pizza, as it is made in many American pizzerias, is essentially a focaccia dough pressed into a well-oiled sheet pan and baked with toppings. The generous oil in the pan fries the base into a golden, crunchy layer, while the high-hydration dough rises into a soft, open crumb about 2.5 cm (1 inch) thick. Placing the mozzarella directly on the dough and spooning the sauce over it keeps the thick base from turning soggy and lets the sauce reduce in the oven.

The big decisions are proof time and oven position. The dough needs two rises, one in the bowl and one in the pan, to stretch fully into the corners and become airy. Bake on the lowest rack so the bottom browns before the top overcooks. A finishing scatter of grated pecorino adds a sharp, salty top note that suits the sweet sauce.

Ingredients

• Dough600 g (4¾ cups) bread flour
• 450 g (scant 2 cups) warm water — about 32°C (90°F)
• 4 g (1¼ tsp) instant yeast
• 12 g (2 tsp) fine salt
• 30 ml (2 tbsp) extra-virgin olive oil
• Pan60 ml (¼ cup) extra-virgin olive oil
• Topping340 g (12 oz) low-moisture mozzarella — thinly sliced or shredded
• 400 g (1¾ cups) thick pizza sauce or crushed tomatoes cooked down with garlic and oregano
• 30 g (½ cup) pecorino romano — finely grated
• 1 tsp dried oregano

Method

1. Mix the flour, yeast, salt, water and 30 ml olive oil in a bowl until no dry flour remains. Rest 15 minutes. With wet hands, stretch and fold the dough over itself 8 times around the bowl. Repeat the folds twice more at 20-minute intervals, then cover and leave until doubled, about 2 hours from mixing.
2. Pour the 60 ml olive oil into the sheet pan and spread it over the bottom and corners. Tip the dough into the pan, turn it once to coat with oil and stretch it gently toward the corners. When it resists, cover and wait 20 minutes, then stretch again. It should fill the pan after two or three rounds.
3. Cover and proof for about 1 hour, until puffy and bubbly. Heat the oven to 245°C (475°F) with a rack in the lowest position.
4. Dimple the dough all over with oiled fingertips, pressing almost to the pan. Lay the mozzarella evenly over the dough, out to the edges.
5. Spoon the sauce over the cheese in dollops and spread it loosely, leaving some cheese showing. Sprinkle with the oregano and half the pecorino.
6. Bake on the lowest rack for 20 to 25 minutes, rotating the pan once, until the edges are deep golden, the cheese is bubbling at the seams and the underside is crisp when lifted with a spatula.
7. Sprinkle with the remaining pecorino. Let rest 5 to 10 minutes in the pan, then slide onto a board and cut into 12 squares.

Tips for success

• Generous pan oil is not optional; it fries the crust. A dark pan gives a crisper bottom than a shiny one.
• For a more developed flavor, refrigerate the dough in its bowl for 24 hours after mixing, then let it warm for 1 hour before panning.
• Use a thick sauce. A thin, watery sauce pools in the dimples and makes the top soggy.

Substitutions

Bread flour

All-purpose flour gives a softer, more cake-like crumb. Reduce the water by 20 g so the dough is easier to stretch.

Pecorino romano

Parmigiano-Reggiano is milder and nuttier. Use the same amount.

Low-moisture mozzarella

Provolone or a mix of mozzarella and provolone adds sharpness. Fresh mozzarella releases too much water for this thick style unless drained and patted very dry.

Variations

Grandma-style thin version

Use half the dough per sheet pan, skip the second proof, top with fresh mozzarella and garlicky crushed tomatoes and bake at 260°C (500°F) for 15 to 18 minutes.

Onion and breadcrumb Sicilian

Top with sliced onions sautéed until soft, a little sauce, anchovies if you like and a scatter of breadcrumbs mixed with pecorino and olive oil.

Troubleshooting

Crust is pale and soft on the bottom

Not enough oil in the pan, the rack was too high or the pan is light-colored. Bake on the bottom rack and add 2 to 3 minutes on the oven floor if needed.

Interior is dense and gummy

The dough was underproofed in the pan or the pizza was cut too soon. Proof until the dough is visibly airy and rest before slicing.

Dough keeps shrinking from the corners

The gluten needs more rest between stretches. Wait the full 20 minutes each time.

Top is soggy

Watery sauce or wet toppings. Cook the sauce down until thick and place vegetables under the cheese.

Storage

Refrigerate leftovers within 2 hours, covered, for up to 4 days. Reheat squares on a sheet pan at 200°C (400°F) for 8 to 10 minutes, or in a covered skillet, to bring back the crunchy bottom.

Safety notes

Do not taste the raw dough. Hot oil collects at the pan edges, so lift the pan carefully. Contains wheat and milk.