Homemade Sicilian Pizza


For the dough

497 grams bread flour or 4 cups

2 grams instant dry yeast or 1/2 teaspoon, SAF brand recommended

10 grams fine sea salt or 1 3/4 teaspoons

6 grams granulated sugar or 1 1/2 teaspoons

318 grams cold water or 1 1/2 cups

17 grams olive oil or 1 1/2 tablespoons, plus more for proofing container

For the Sicilian pizza

1 30 ounce dough ball from above recipe

1/4 cup olive oil

1 28 ounce can crushed plum tomatoes drained

1/2 teaspoon kosher salt

1 teaspoon Sicilian dried oregano or Italian oregano

3 tablespoons Pecorino Romano grated

12 ounces low moisture whole milk mozzarella shredded


For the dough

Step 1:

Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare.

Mix together dry ingredients in another bowl.

Step 2:

Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.

Pour the oil over the dough, mix again, and place the rough shaggy dough onto a work surface.

Step 3:

Knead the dough for 5-7 minutes.

If the dough is too sticky, place a clean bowl inverted over the dough and wait for 30-45 minutes before resuming.

Return to kneading (just make sure to knead for at least a total of 5-7 minutes).

Step 4:

Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.

Step 5:

After 40 minutes pull the dough toward its end repeatedly to form a smooth ball.

Pinch the seam side and place the dough ball seam side down into an oiled bowl (about 2 teaspoons olive oil) and cover tightly with plastic wrap.

Refrigerate for at least 12 hours but preferably 24 -72 hours before using.

For the Sicilian Pizza

Take the dough out of the fridge for 60 minutes prior to use.

Do not uncover the bowl.

Step 6:

Pour and spread the olive oil into a 14-inch square pan and drop the dough ball into it.

Try to stretch with your fingers to fill the pan for a couple of minutes.

The dough will not be able to be stretched on the first try.

Cover the pan with plastic wrap and let the dough warm up for 30-45 minutes and try to stretch again.

If unsuccessful, cover one more time and wait another 30-45 minutes.

Press the dough into the corners to form a crust.

Step 7:

Mix the salt into the tomatoes.

Spread 4-6 ounces of the tomato sauce onto the dough (just a very thin layer) then cover with plastic wrap.

Place the pan on top of the oven or a sunny windowsill to warm and rise for 3 hours.

Step 8:

Preheat the oven to 430f and set one rack to the lowest level and the other to the top 1/3 of the oven.

Once the oven is to temp and the dough has risen enough par-bake the pizza on the lowest rack for 12 minutes or until the bottom of the pizza is lightly golden and the dough has firmed up.

Step 9:

Remove the pizza and top with the mozzarella cheese, leaving 1/2-inch of the perimeter without any cheese.

Spoon the sauce on top of the pizza in diagonal lines (you might not need all of the sauce) and cook on the higher set rack for 12 minutes more.

Step 10:

Remove from the oven and sprinkle with grated Pecorino Romano and Sicilian oregano.

Cook for 1 minute more.

You can broil the top for 30 seconds or so for more color but watch very carefully!



The dough can be cold fermented for as little as 12 hours in the fridge but is much better after a longer period. 24 to 72 hours is recommended.

If refrigerating the dough ball in a metal bowl use a bit more oil to coat. The metal bowls tend to stick more than plastic.

Cooking time will vary depending on the exact oven temp. After 12 minutes of cooking on the lowest rack, the pizza should be quite golden. If it’s completely blond, the pizza might need further cooking on the lowest rack after adding the sauce and cheese. All ovens are different so you will need to check the bottom to make sure!

The Sicilian pizza needs a lot of oil. More than you think! The oil helps develop the amazing crispy bottom, so please use enough of it.

Leftovers can be saved for up to 3 days and the pizza can be reheated at 350f on a baking sheet until hot. About 10 minutes.

Bakers Percentages: 64% hydration, .4% yeast, 2% salt, 3.4% oil, 1.2% sugar

Nutrition Information:

Calories: 440kcal | Carbohydrates: 45.4g | Protein: 15.6g | Fat: 2.1g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 678mg | Potassium: 88mg | Fiber: 1.8g | Sugar: 2.2g | Calcium: 269mg | Iron: 3mg

Frequently Asked Questions:

Can I use active dry yeast instead of instant dry yeast?

Yes, you can substitute active dry yeast for instant dry yeast in this recipe.

However, you’ll need to activate the active dry yeast by dissolving it in warm water with a pinch of sugar before adding it to the flour mixture.

Can I use fresh tomatoes instead of canned tomatoes?

Absolutely! If you prefer fresh tomatoes, you can use them instead of canned tomatoes.

Simply peel, seed, and crush fresh tomatoes to use as a topping for your Sicilian pizza.

Can I use a different type of cheese instead of mozzarella?

While mozzarella is traditional for pizza, you can experiment with other cheeses such as provolone, cheddar, or even goat cheese for a unique flavor profile.

Do I have to refrigerate the dough for 24-72 hours?

While the longer fermentation time improves the flavor and texture of the dough, you can still make delicious pizza with a shorter fermentation period.

However, for the best results, it’s recommended to refrigerate the dough for at least 12 hours.

Can I freeze the pizza dough?

Yes, you can freeze the pizza dough after it has been refrigerated and allowed to ferment.

Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag or container.

Thaw in the refrigerator overnight before using.

Can I use all-purpose flour instead of bread flour for the dough?

Yes, you can substitute all-purpose flour for bread flour in this recipe, but the texture of the dough may vary slightly.

Bread flour typically produces a chewier crust, while all-purpose flour may result in a softer crust.

Can I make the dough without refrigerating it for 12-72 hours?

While refrigerating the dough improves its flavor and texture, you can still make the pizza dough without refrigeration.

However, the longer fermentation time enhances the dough’s qualities, so it’s recommended for the best results.

Can I freeze the pizza dough for later use?

Yes, you can freeze the pizza dough after it has been refrigerated and allowed to ferment.

Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag or container.

Thaw in the refrigerator overnight before using.

How thin should I spread the tomato sauce on the pizza dough?

Aim for a very thin layer of tomato sauce on the pizza dough, as too much sauce can make the crust soggy.

Spread 4-6 ounces of the tomato sauce evenly over the dough for optimal flavor balance.

Can I use fresh herbs instead of dried oregano?

Yes, you can use fresh oregano or other herbs instead of dried oregano for a fresher flavor.

Simply finely chop the fresh herbs and sprinkle them over the pizza before baking.

How long should I let the dough rise before baking the pizza?

Allow the dough to rise for about 3 hours in a warm place, covered with plastic wrap, before baking the pizza.

This gives the dough time to ferment and develop flavor.

What can I use if I don’t have a 14-inch square pan for the pizza?

If you don’t have a 14-inch square pan, you can use a similar-sized baking sheet or even a rectangular pan.

Just make sure to adjust the dough accordingly to fit the pan.

Can I use different cheeses for the pizza topping?

While mozzarella is traditional for pizza, you can experiment with different cheeses such as provolone, cheddar, or fontina for added flavor and variety.

How can I reheat leftover Sicilian pizza?

Leftover pizza can be reheated in a preheated oven at 350°F on a baking sheet until hot, which usually takes about 10 minutes.

Ensure the pizza is heated through before serving.

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