Sheet Pan Pizza (Sicilian-Style)
This sheet pan pizza recipe is foolproof and yields a fluffy yet crispy Sicilian-style crust that you won't believe came out of your own oven. Top with as many toppings as you like or keep it simple with just tomato sauce (my fave!). No pizza oven, no problem!
Servings: 12 slices
Calories: 325kcal
Equipment
Ingredients
For the Hearty Pizza Sauce
- 3 tablespoon extra virgin olive oil
- 1 tablespoon tomato paste
- 2 garlic cloves minced
- 28 oz canned Italian whole peeled tomatoes see note below
- 1 bunch fresh basil whole
- ½ teaspoon dried oregano
- ¼ teaspoon dried parsley
- 1 teaspoon kosher salt
For the Pizza Dough
- ¼ teaspoon granulated sugar
- 2 ¾ cups warm water
- 6 cups all-purpose flour
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon active yeast see note below
- 5 tablespoon extra virgin olive oil plus more for your hands to stretch the dough
Instructions
To Make the Hearty Pizza Sauce
- In a medium pot, sauté the olive oil, tomato paste and garlic on medium-low heat for 3-4 minutes. Then, add the tomatoes, basil, oregano, parsley and salt to the pot until fragrant.
- Simmer on medium heat, stirring every few minutes, for 10 minutes. See note below for sauce consistency.
- Set aside to cool until the pizza dough is ready. Alternatively, keep in the fridge for up to a week until ready to use.
To Make the Pizza Dough
- Pour the warm water, sugar, flour, salt and instant yeast in the bowl of a stand mixer and, using the dough hook, knead for about 4 minutes. It should be a bit less runny than a lumpy pancake batter.
- In the same mixing bowl, pour 1 tablespoon of olive oil on the top of the dough and slightly lifting the dough, pour 1 more tablespoon of olive oil on the bottom of the dough.
- Loosely cover the bowl and let it rest at room temperature for about 3 hours. Make sure there's enough room for the dough to rise!
- Pour 2 tablespoon olive oil on a parchment-lined baking sheet. Pour in the pizza dough and stretch it out so it reaches all sides of the baking sheet. Drizzle 1 tablespoon olive oil on top of the dough and let it rest for 30 minutes at room temperature. Preheat the oven to 500°F.
- Pour 1 ¾ cup of tomato sauce over the top of the dough and place in the oven for 10 minutes, then rotate the pan and bake for another 8 minutes.
- Remove the baking sheet from the oven and pour an extra ¼ cup of tomato sauce over the pizza, along with any other toppings and/or cheese you'd like to add. Bake for another 2 minutes while making sure toppings don't burn. When done, let pizza cool for about 5 minutes before serving.
Notes
- Type of yeast. Instant yeast is best to use, in my opinion, because there's no need to activate it before including in the dough so it may be quicker and easier, especially for beginner pizza makers!
- Sauce consistency. The consistency of the sauce is up to you! I like my sauce somewhere between smooth and chunky so I use an immersion blender to lightly chop my tomatoes. If you like a smoother sauce, you can always use a food mill to get your sauce extra velvety. If you like your tomatoes more coarse, you can squish the tomatoes with your (clean!) hands into the pot. Or, you can even cut them up with some kitchen scissors once in the pot - that way you'll have less dishes to clean!
- Crispy 'za. If you want your toppings or dough a bit crispier, turn on the broiler in your oven and let the pizza crisp up for another minute or two after it's done. But monitor it the whole time as the broiler can make things burn very quickly!
Nutrition
Serving: 12 slices | Calories: 325kcal | Carbohydrates: 51g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 594mg | Potassium: 214mg | Fiber: 3g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 4mg
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