Description
This thick and fluffy Sicilian pizza is a bold, satisfying twist on classic sheet-pan style pizza. It’s layered with a rich homemade tomato sauce, gooey mozzarella, savory meats like pepperoni and sausage, and a crisp-edged, chewy crust that holds up to every bite.
Ingredients
Units
Scale
- 1 package active dry yeast
- 1 1/4 cups warm water (110°F)
- 1 tsp sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil, plus more for greasing pan
- 1 cup pizza sauce (homemade or store-bought)
- 2 cups mozzarella cheese, shredded
- 1/2 cup pepperoni slices
- 1/2 cup Italian sausage, cooked and crumbled
- 1/2 cup green bell pepper, chopped
- 1/4 cup onion, chopped
- 1/2 tsp dried oregano
Instructions
- In a small bowl, mix yeast, warm water, and sugar. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix and knead until dough forms a smooth ball.
- Place dough in an oiled bowl, cover, and let rise for 1–1.5 hours until doubled in size.
- Preheat oven to 475°F (245°C). Grease a 9×13-inch sheet pan with olive oil.
- Press the dough evenly into the pan. Let rest for 15 minutes, then spread pizza sauce over dough.
- Layer with mozzarella, pepperoni, sausage, peppers, and onions. Sprinkle with oregano.
- Bake for 18–22 minutes, or until crust is golden and cheese is bubbly and browned.
- Let cool slightly before slicing and serving.
Notes
- Allowing the dough to rise fully is key for a fluffy crust.
- Use a pizza stone or steel underneath the pan for an extra crispy bottom.
- Customize toppings to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
