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Sicilian Style Pizza 1
Sicilian Style Pizza

📆 November 21, 2025

Whatsa Sicilian Pizza?🤌

According to the wiki: Sicilian pizza is a style of pizza originating in the Sicily region of Italy. It became a popular dish in western Sicily by the mid-19th cent.. 👋💥🤕 "Get ata Here!" It's delicious. Dats what it is!

Hehe, but all jokes aside, I love pizza, any way shape or form. To me pizza is comfort.

Here's my version:

Ingredients

    Will make 2 pies or one big Sicilian

    Dough

  1. Bread Flour ( 440-500g or 3 ½ to 4 cups )
  2. Active Dry Yeast (1 packet or 7g or 2 ¼ teaspoons )
  3. Sugar ( 13g or 1 tablespoon )
  4. Olive Oil ( 30ml or 2 tablespoons & some more for greasing up stuff)
  5. Salt ( 6g or 1 teaspoon )
  6. Warm Water ( 1 ⅓ cups or 320ml)
  7. (Optional) Cornmeal for dusting

    Sauce & Toppings

  1. Pizza Sauce(or home made sauce 1 ½ cups)
  2. Olive Oil
  3. Garlic
  4. Anchovies
  5. Basil
  6. Mozzarella(or any kind of cheese of which you please preferably Mozzarella)
  7. Really You can add WHATEVA YA WANT! (a 500g bag of shredded cheese will do)
Equipment
  1. Large mixing bowl
  2. Measuring cups and spoons
  3. Wooden spoon or stand mixer
  4. Clean kitchen counter or cutting board
  5. Rolling pin or your hands
  6. Pizza stone or baking sheet
  7. Oven

🍕 Tip: The Perfect Spread

(We don't want too much sauce because This will prevent the dough to rise nicely and you will get a soggy bottom(nobody likes soggy bottoms now right?!)

Step 1: Make the Dough (30 minutes active, 1-2 hours to RISE)

Mix the dry ingredients:

  1. In a large bowl, combine bread flour (440-500g), active dry yeast (1 packet), sugar (1 tbsp), and salt (1 tsp)
  2. Stir until evenly mixed

Add the wet ingredients:

  1. Pour warm water (1⅓ cups) and olive oil (2 tbsp) into the dry mixture
  2. Stir with a wooden spoon until it forms a shaggy dough
  3. Don't worry if it looks messy — normal!

Knead the dough:

  1. Flour your counter lightly and transfer the dough
  2. Push away with heel of your hand, fold, turn 90°, repeat 8-10 mins
  3. It should become smooth and elastic

First rise:

  1. Lightly oil a bowl, place dough inside, cover with damp towel/plastic wrap
  2. Let sit in warm place for 1-2 hours until doubled

Step 2: Prep and Shape (15 minutes)

Divide the dough:

  1. Punch down risen dough
  2. Divide in half for 2 pizzas (or leave whole)
  3. Shape each half into a rough ball

Let it rest:

  1. Rest on counter 15-30 mins to prevent shrinkage

Stretch into shape:

  1. Flour hands and pan, stretch dough from center outward
  2. Keep roughly circular, ~¼-inch thick
  3. If shrinking, rest 5 mins and try again

Step 3: Add Sauce and Cheese

Sauce:

  1. Spread 2-3 tbsp pizza sauce, leaving ½-inch edge
  2. Use back of spoon to spread evenly

Cheese:

  1. Sprinkle mozzarella (~1 cup per pizza)
  2. Less is more; some sauce should peek through

Step 4: Add Toppings

General tips:

  • Too many toppings = soggy pizza
  • Aim for 2-4 toppings
  • Spread evenly

Sicilian-style suggestions:

  • Classic: Mozzarella, anchovies, basil, garlic
  • Veggie: Mushrooms, bell peppers, onions, garlic
  • Meat lovers: Pepperoni, sausage, anchovies
  • Mediterranean: Olives, tomatoes, basil, garlic

Step 5: Bake (12-15 minutes)

Preheat:

  1. Preheat oven 250-260°C (475-500°F) 30 mins before baking
  2. Put pizza stone in oven while preheating (optional)

Transfer to oven:

  1. Carefully transfer pizza to hot stone or sheet
  2. Optional: dust stone with cornmeal

Bake:

  1. Bake 12-15 mins until crust is golden, cheese bubbly

Step 6: Cool and Serve (5 minutes)

  1. Remove from oven with mitt/pizza peel
  2. Rest 2-3 mins on cutting board
  3. Drizzle olive oil, add fresh basil if desired
  4. Slice and serve immediately

Tips: for Tubular Za

  • Temperature matters: Warm water (110°F) activates yeast. Too hot kills yeast, too cold nothing happens.
  • Don't skip the rise: Develops flavor and texture
  • Use a pizza stone: Crispy crust; baking sheet works too
  • Practice makes perfect: First pizza might not be perfect, and that's okay!

Troubleshooting Quick Reference

Problem Cause Fix
Dough too sticky Too much water Add flour 1 tablespoon at a time
Dough too dry Not enough water Add water 1 teaspoon at a time
Dough didn't rise Dead yeast or cold Use fresh yeast, keep in warm spot
Crust soggy Too much sauce/wet toppings Use less sauce, pat toppings dry
Crust burnt Oven too hot Lower temps, Place in middle or bottom of oven
Undercooked cheese Oven not hot enough Increase temps, or cheese is just silly

Next Steps

Once you master the basics, try:

  • Making dough the night before (cold fermentation adds flavor)
  • Using a pizza peel for easier transfers
  • Adding fresh basil and garlic after baking
  • 🌟Making calzones or focaccia with leftover dough🌟
  • Experimenting with traditional Sicilian toppings like anchovies and olives

WOAH EYYYY WOAH!!

Now get out there and make some amazing Sicilian pizza! 🍕🤌