Print

Authentic Thick-Crust Sicilian Pizza Recipe

Close-up of a thick slice of Sicilian pizza showing the airy, fluffy interior crust texture.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a thick, airy, and slightly crispy Sicilian style pizza at home. This recipe focuses on achieving the classic focaccia-like crust perfect for a rectangular pan.

Ingredients

Scale
  • 2 cups warm water (105-115°F)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons fine sea salt
  • 1/2 cup olive oil, divided, plus more for the pan
  • 1 (28 ounce) can crushed tomatoes, well drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 pound low-moisture mozzarella cheese, shredded
  • 1/2 cup grated Pecorino Romano cheese

Instructions

  1. Combine the warm water and sugar in a large bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. In a separate bowl, whisk together the flour and salt. Add the flour mixture and 1/4 cup of the olive oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  4. Lightly oil a large bowl with some of the remaining olive oil. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
  5. Gently punch down the dough. Lightly grease a 13×9 inch rectangular baking pan with olive oil.
  6. Place the dough in the prepared pan. Gently stretch and press the dough to fill the bottom of the pan. If the dough resists, let it rest for 10 minutes before continuing to stretch. Cover the pan loosely and let the dough proof for another 30 to 45 minutes.
  7. Preheat your oven to 475°F (245°C).
  8. In a small bowl, mix the drained crushed tomatoes with oregano and garlic powder.
  9. Spread the tomato sauce evenly over the risen dough. Sprinkle the mozzarella cheese over the sauce, followed by the Pecorino Romano cheese. Drizzle the remaining 1/4 cup of olive oil lightly over the top.
  10. Bake for 18 to 22 minutes, rotating the pan halfway through, until the crust is golden brown and the cheese is bubbly.
  11. Remove the pizza from the oven. Let it cool in the pan for 5 minutes before slicing into square or rectangular pieces.

Notes

  • For a crispier bottom crust, place a pizza stone or baking steel on the lowest rack while the oven preheats.
  • If you prefer the traditional Sicilian style, place the cheese directly on the dough and the sauce on top of the cheese.
  • This dough benefits from a long, cold fermentation; you can refrigerate the dough for 12 to 24 hours after the first rise for deeper flavor.

Nutrition

Find it online: https://juliameal.com/sicilian-pizza-authentic-thick-crust-recipe/