Sicilian Style Pizza Dough Recipe – My Tried & True Method

There’s something about Sicilian pizza that feels like home. It’s not just pizza — it’s comfort. That thick, golden crust, soft and airy on the inside yet kissed with crisp edges from olive oil… mamma mia, it’s heaven in a pan.

I still remember biting into my first slice in Sicily. The bakery was tiny, the smell of freshly baked bread filled the air, and my slice came square, rustic, and dripping with flavor. Since then, I’ve been chasing that same bite in my own kitchen. After years of testing, kneading, and sometimes failing, I’ve found the perfect Sicilian style pizza dough recipe. And today, I’m sharing it with you — every little secret I’ve learned along the way.

This isn’t complicated. In fact, it’s beautifully simple. All you need is good flour, olive oil, patience, and a pan. Let’s dive in.

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Ingredients You’ll Need

Ingredient	Measurement
Bread flour (or 00 flour)	4 cups (500 g)
Warm water (95–100°F)	1 ½ cups (360 ml)
Instant yeast	2 ¼ tsp (7 g)
Sugar	1 tsp
Salt	2 tsp
Olive oil	3 tbsp (plus more for pan)

Tip: A sprinkle of semolina flour under the dough gives a lovely crunch to the bottom.

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Step-by-Step Instructions

Step 1: Wake up the yeast

Add warm water, sugar, and yeast to a bowl. Wait 5–8 minutes until it’s foamy. That’s the smell of life beginning in your dough.

Step 2: Mix your dough

Stir in flour and salt until shaggy. Pour in olive oil, mix again until you have a rough dough.

Step 3: Knead with love

Turn it out on a floured surface. Knead 8–10 minutes until smooth and elastic. If you’re using a stand mixer, 5–6 minutes is enough.

Step 4: First rise

Oil a bowl, drop in your dough, cover it, and let it rise at room temperature for 1 ½–2 hours. It should double in size, puffy and beautiful.

Step 5: Prepare the pan

Coat your baking sheet (13×18 inches) generously with olive oil. This is where the crisp magic happens. The oil almost “fries” the edges of the dough in the oven.

Step 6: Stretch and rest

Press your dough into the pan with your fingertips, coaxing it to the corners. If it resists, let it rest for 10 minutes, then stretch again.

Step 7: Second rise

Cover loosely and let the dough puff up again for 45–60 minutes. This makes the crust airy.

Step 8: Par-bake (optional but gold)

Bake the plain dough at 475°F (245°C) for 8–10 minutes. This prevents soggy bottoms later.

Step 9: Top & bake

Add sauce, cheese, and whatever toppings make your heart happy. Bake another 12–15 minutes until golden and bubbling.

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My Tips for the Perfect Sicilian Dough

• Don’t skimp on olive oil. It’s flavor and texture all in one.
• Slow is better. Cold-ferment the dough overnight in the fridge for even richer flavor.
• Fingertips, not palms. Keep those air bubbles alive when stretching.
• Par-bake if you love crisp. Especially important if you go heavy on toppings.
• Bread flour is your friend. More protein = stronger structure for that fluffy interior.

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FAQs

Q: Is Sicilian pizza the same as Detroit pizza?
No — Sicilian is lighter and fluffier, while Detroit is denser with caramelized cheese edges.

Q: Can I make this dough ahead?
Yes! Keep it in the fridge for up to 48 hours. Just bring it to room temp before baking.

Q: My dough is sticky — what do I do?
Add a sprinkle of flour and knead more. Sticky dough often means under-kneading.

Q: Can I freeze this dough?
Absolutely. Wrap tightly and freeze up to 3 months. Thaw overnight before using.

Q: Do I need a special pan?
Nope. A standard sheet pan works perfectly — just oil it generously.

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Final Thoughts – Why You’ll Love This Recipe

Every time I pull a Sicilian pizza from the oven, I’m reminded why I fell in love with it. The crust is the star — golden, crisp on the edges, yet pillowy and soft inside. It’s hearty, it’s rustic, and it feels like family.

Try this Sicilian style pizza dough recipe once, and you’ll never look at pizza night the same way. Whether you keep it classic with mozzarella and tomato sauce or go bold with anchovies, onions, or herbs, this dough will always deliver.

One pan, a handful of ingredients, and a little patience — that’s all it takes to bring a taste of Sicily into your kitchen. Trust me, your family (and your taste buds) will thank you.

See Also: Sheet Pan Pizza Recipe – Easy Homemade Pizza for the Whole Family