Imagine yourself in the heart of Sicily, where the aroma of freshly baked bread fills the air, and every bite is a taste of tradition. Sicilian Pan Pizza brings this authentic Italian experience right to your kitchen. With its thick, crispy crust, rich tomato sauce, and a gooey blend of cheeses, this pizza is more than just a meal—it’s a celebration of flavor.
Perfect for a cozy family dinner or a fun pizza night with friends, this Sicilian Pan Pizza is both easy and delightful to make. The simple ingredients come together to create a dish that is hearty, comforting, and utterly delicious. Whether you’re an experienced home cook or just looking to try something new, this recipe promises a slice of Italy with every bite. Indulge in the savory toppings and the perfectly baked crust, and let this pizza transport you to the sunny streets of Sicily.
Table of Contents
Chef’s Notes- Delicious Sicilian Pan Pizza
- Yeast Activation: Ensure your water is lukewarm (100-110°F). Too hot or too cold water can kill the yeast or prevent it from activating properly.
- Dough Consistency: If the dough feels too sticky while kneading, add a tablespoon of flour at a time until it becomes smooth and elastic.
- Rising Environment: Let the dough rise in a warm, draft-free area. A slightly warm oven (turned off) can serve as an excellent spot for dough rising.
- Crushing Tomatoes: Crushing tomatoes by hand gives the sauce a rustic texture, but you can use a food processor for a smoother consistency.
- Prepping the Baking Sheet: Generously grease the baking sheet with olive oil to prevent sticking and to help achieve a crispy crust.
- Cheese Distribution: For even melting, spread the cheese layer evenly. You can mix the cheeses together before sprinkling them over the dough.
- Customizing Toppings: Feel free to add extra toppings like bell peppers, olives, mushrooms, or even pepperoni to suit your taste preferences.
- Avoid Soggy Crust: Make sure the tomato-onion mixture is well-drained before spreading it on the dough to prevent a soggy crust.
- Oven Temperature: Ensure your oven is fully preheated to 400°F before placing the pizza inside to ensure even cooking.
- Cooling Time: Allow the pizza to cool for a few minutes before slicing to let the cheese set and make cutting easier.
Delicious Sicilian Pan Pizza
4
servings1
hour25
minutes576
kcal30
minutes1
hour55
minutesGet ready to indulge in a mouthwatering Sicilian Pan Pizza that’s both easy and delightful to make! This recipe brings the authentic flavors of Italy right to your kitchen. With a crispy crust, savory tomato sauce, and a blend of gooey cheeses, this pizza is perfect for any occasion. Follow these simple steps and enjoy a homemade pizza that rivals your favorite pizzeria!
Ingredients
- For the Dough
2 1/2 cups all-purpose flour
1 cup lukewarm water (100-110°F)
2 packets (1/2 ounce) active dry yeast
1 tsp granulated sugar
1 tsp salt
1/2 cup olive oil (plus extra for greasing)
- For the Topping
1 can (28 ounces) whole peeled tomatoes
1 large sweet onion, thinly sliced into strips
1 tsp granulated sugar
6 ounces shredded Monterey Jack cheese
4 ounces shredded Provolone cheese
Dried oregano to taste
Freshly ground black pepper to taste
- Alternative Ingredients:
Flour: Gluten-free flour blend for gluten-free option
Yeast: Instant yeast same quantity
Sugar: Honey or agave syrup same quantity
Cheese: Mozzarella or cheddar for different flavor
Tomatoes: Crushed tomatoes same quantity
Onion: Red onion or shallots same quantity
Directions
- Prepare the Dough – In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. In a separate small bowl, mix the active dry yeast with half of the lukewarm water until it becomes foamy (about 5 minutes). Pour the yeast mixture and the remaining water into the flour mixture and stir until combined.
- Knead the Dough – Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour as needed.
- First Rise – Lightly coat the mixing bowl with olive oil and place the dough back into the bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Sauce – While the dough is rising, crush the whole peeled tomatoes in a bowl using your hands. Add the thinly sliced sweet onion and granulated sugar to the tomatoes and mix well. Set aside.
- Shape the Dough – After the dough has risen, punch it down to release air bubbles. Grease a 17×11 inch baking sheet generously with olive oil. Stretch and press the dough onto the baking sheet until it covers the entire surface. Let it rise again for about 15 minutes.
- Preheat Oven – Preheat your oven to 400°F (200°C).
- Assemble the Pizza – Sprinkle half of the shredded Monterey Jack and Provolone cheese over the dough. Spoon the tomato-onion mixture evenly over the cheese layer. Top with the remaining cheese and sprinkle with dried oregano and freshly ground black pepper.
- Bake – Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Serve – Remove from the oven and let it cool for a few minutes before slicing. Enjoy your homemade Sicilian Pan Pizza!
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 576kcal
- Carbohydrates: 65g
- Protein: 18g
- Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 900mg
- Potassium: 400mg
- Fiber: 4g
- Sugar: 8g
- Vitamin A: 800IU
- Vitamin C: 15mg
- Calcium: 300mg
- Iron: 4mg
FAQ- Sicilian Pan Pizza
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Substitute the same quantity (1/2 ounce), and you can mix it directly with the dry ingredients without needing to activate it in water first.
How can I make the dough rise faster?
Place the dough in a slightly warm oven (turned off) or in a warm spot in your kitchen. Covering the bowl with a damp towel can also help speed up the rising process.
What can I use as a gluten-free alternative for the dough?
You can use a gluten-free flour blend in place of all-purpose flour. Ensure all other ingredients, such as yeast and toppings, are also gluten-free.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough ahead and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and baking.
How do I prevent the crust from becoming soggy?
Ensure the tomato-onion mixture is well-drained before spreading it on the dough. Also, avoid overloading the pizza with too many toppings that release moisture.
