How to Make Sicilian Pizza Dough

On this page (9 sections)

1. What ingredients do you need for Sicilian pizza dough?
2. How do you mix Sicilian pizza dough?
3. How long should Sicilian pizza dough rise?
4. How do you spread Sicilian pizza dough in a pan?
5. How long should the dough rise in the pan?
6. What toppings work best on Sicilian pizza?
7. How do you bake Sicilian pizza dough?
8. How do you cool and cut Sicilian pizza?
9. How do you store Sicilian pizza dough?

A Sicilian pizza dough recipe uses a wet dough, olive oil, and a slow rise to create a thick, airy crust in a sheet pan. Handle the dough gently so it keeps the gas that makes the baked crumb light.

This style is different from a thin, hand-stretched pizza. You spread the dough in an oiled pan, let it rise again, add toppings, and bake until the bottom is firm and browned.

What ingredients do you need for Sicilian pizza dough?

You need bread flour or strong all-purpose flour, water, yeast, salt, olive oil, and a small amount of sugar. For a gluten-free alternative, see this gluten-free pizza dough recipe.

The water should make a soft, sticky dough rather than a firm ball.

For one large pan, use:

• 500 g flour
• 375 g lukewarm water
• 10 g fine salt
• 7 g instant yeast
• 10 g sugar
• 30 g olive oil, plus more for the pan

The relatively high water amount helps create an open, airy crumb. If the dough feels too wet to handle, oil your hands instead of adding a large amount of flour.

What does each ingredient do?

Flour gives the dough structure, while water hydrates it and keeps the crumb tender. Yeast creates the gas that helps the dough rise.

Salt adds flavor and helps control fermentation. Sugar supports browning, while olive oil adds richness and helps the dough release from the pan.

How do you mix Sicilian pizza dough?

Mix the flour, yeast, sugar, and salt in a large bowl first. Add the water and olive oil, then stir until the mixture forms a sticky, uneven dough with no dry flour left.

Cover the bowl and let the dough rest for 15 minutes. This short rest gives the flour time to absorb water, which makes the dough easier to fold.

After resting, wet or oil your hands and fold the dough. Pull one side upward, fold it over the center, turn the bowl, and repeat 4 times.

Rest the dough for another 15 minutes, then repeat the folds. Do this 2 or 3 times until the dough looks smoother and holds together better.

A stand mixer can make mixing easier, but it is not required. If you use one, mix on low speed until the dough comes together, then stop before the dough becomes warm.

How long should Sicilian pizza dough rise?

Let the dough rise until it expands noticeably, usually about 1 to 2 hours at a moderate room temperature. The exact time depends on the warmth of the room and the strength of the yeast.

Cover the bowl so the surface does not dry out. The dough does not need to double perfectly, but it should look puffy and show air bubbles.

For more flavor, refrigerate the covered dough overnight after the first mix. Bring it out early enough to lose its chill before you try to spread it in the pan.

How do you spread Sicilian pizza dough in a pan?

Oil the pan generously, then transfer the dough into it. Turn the dough once so both sides have a light coating of oil.

Use your fingertips to press the dough outward from the center. If it springs back, stop pressing and let it rest for 10 to 15 minutes before continuing.

The dough may not reach every corner right away. Work in short stages until it fills the pan without tearing.

For a deep rectangular option, the Pyrex Deep is a 9 x 13 in glass baking dish that is 2.75 in deep and includes a BPA-free plastic lid.

The dish has a 4.5-quart capacity. Its glass is preheated-oven, microwave, and freezer safe, while the plastic lid is freezer, microwave, and top-rack dishwasher safe.

Use only a preheated oven for baking the dough. The dish is also dishwasher safe, but allow hot glass to cool according to safe bakeware handling practices.

How long should the dough rise in the pan?

Let the stretched dough rise in the oiled pan for 30 to 60 minutes, until it looks puffy. This second rise is important because spreading can push out some of the air from the first rise.

Keep the pan covered loosely while it rises. A lid, reusable cover, or lightly oiled plastic wrap can help protect the surface from drying.

If the dough keeps shrinking, wait longer before pressing it again. Gluten relaxes during rest, so patience makes the dough easier to spread without tearing.

While the dough rises, heat the oven to 450°F. Give the oven enough time to reach temperature before adding the pizza.

For another pan-based method, compare how to cook pizza in a pan. An easy pan pizza dough recipe can also help if you prefer a simpler dough with a thinner profile.

What toppings work best on Sicilian pizza?

Use a light layer of sauce, cheese, and toppings so the thick dough can bake through. Too much wet topping can leave the center heavy or soft.

Spread sauce close to the edges, then add cheese and toppings evenly. Leave a few small areas uncovered so you can see how the crust browns.

Cook watery vegetables first or drain them well. Fresh mozzarella can also release water, so blot it before adding it to the dough.

For a classic red pie, use tomato sauce, low-moisture mozzarella, grated hard cheese, and dried herbs. Add delicate fresh herbs after baking if you want a brighter flavor.

How do you bake Sicilian pizza dough?

Bake the pizza on a middle or lower-middle rack until the cheese is melted and the bottom is browned, usually 20 to 30 minutes. The exact time depends on dough thickness, toppings, and the pan.

If the top colors too quickly, move the pan lower in the oven or cover the top loosely with foil. If the bottom needs more color, let the pizza bake a little longer before removing it.

For a round pan, the GoodCook AirPerfect Pizza Pan with Cutting Guides is a 16 in gray perforated carbon steel pan with a nonstick coating.

The pan has an air-insulated, perforated design intended to reduce moisture while baking. It also has molded feet that keep the hot pan raised from the countertop.

Its cutting guides can help divide the pizza into even slices. The pan is dishwasher safe, though hand-washing is recommended for longer-lasting results.

The GoodCook AirPerfect Nonstick 16” Pizza Pan is a set of 2 round 15.75 in carbon steel pizza pans.

Both pans have a nonstick coating, cutting guides, air-insulated perforations, and molded feet. They are designed for homemade pizza, frozen pizza, and leftover slices.

The 2-pack suits households that bake multiple pizzas or want two matching pans. If you usually bake one pizza at a time, a single pan may be easier to store.

How do you cool and cut Sicilian pizza?

Let the pizza rest for 5 to 10 minutes before cutting it. This gives the cheese time to settle and makes the crust easier to portion.

Run a thin spatula around the edges if the crust sticks. Lift the pizza onto a board before cutting when the pan design does not provide a safe cutting surface.

For a different thick-crust style, read how to make Detroit style pizza. Detroit dough uses a pan too, but its shape and topping arrangement create a different result.

For topping inspiration, browse Detroit-style pizza ideas.

If you want to compare a fried dough method, see the pizza fritta recipe. For high-heat baking, read how to make pizza dough for a pizza oven and what you need to make pizza dough for a pizza oven.

How do you store Sicilian pizza dough?

Store dough in a covered container in the refrigerator for up to 24 hours before bringing it back toward room temperature. Oil the container lightly so the dough releases without tearing.

Store baked slices in a covered container after they cool. Reheat them in an oven or toaster oven when you want the bottom to firm again.

For a thick, airy Sicilian pizza, choose a wet dough, allow enough time for both rises, and press it gently into a well-oiled pan. Use the Pyrex Deep for a rectangular deep-dish approach, the GoodCook 16 in pan for one round pizza, or the GoodCook 2-pack when you want two matching round pans.

Frequently asked questions

What makes Sicilian pizza dough different?

Sicilian pizza dough is usually made as a wet, yeast-raised dough that bakes in an oiled pan. The dough is stretched gently across the pan, allowed to rise again, and baked into a thick crust with an airy center and browned bottom.

Can Sicilian pizza dough rise overnight?

Yes, an overnight rise can add flavor and make the dough easier to handle. Mix the dough, cover it, and refrigerate it until the next day.

Let it warm before stretching it into an oiled pan, then allow a second rise before baking.

Why is my Sicilian pizza dough dense?

Dense Sicilian pizza dough often comes from too little rising time, rough handling after the dough has risen, or an oven that is not fully heated. Give the dough time to expand, press it gently, and bake only after the oven reaches the recipe temperature.

Can I make Sicilian pizza dough without a mixer?

Yes. Mix the ingredients with a spoon or your hands until no dry flour remains, then rest the dough before folding it.

A few gentle folds during the first rise can build strength without requiring a stand mixer.