Sicilian Pizza Recipe: Thick, Airy Focaccia Style

The Best Authentic Sicilian Pizza Recipe

The first time I really understood this dish, I was standing in a tiny bakery in Palermo, watching the steam rise from a massive rectangular tray. The aroma of toasted yeast, garlic, and caramelized tomato sauce was so thick you could almost chew it.

Back then, I thought all pizza had to be thin and floppy, but that first bite of a true Sicilian square changed everything. The bottom was nearly fried in olive oil, creating a crunch that echoed in my teeth, while the middle stayed as soft as a fresh pillow.

I spent years trying to recreate that exact sensation in my own kitchen, making plenty of mistakes along the way. I've dealt with dough that wouldn't stretch, sauce that turned the crust into a soggy mess, and bottoms that were pale instead of golden.

What I've learned is that it isn't about fancy equipment; it's about patience and understanding how moisture behaves in a hot pan. This recipe is the result of those trials, designed to give you that same bakery style magic without needing a commercial oven.

We are going to build this pizza in layers of flavor, starting with a high hydration dough that does most of the work while you rest. We'll use a specific par baking technique to ensure the crust stays crisp under the weight of the cheese and sauce.

Forget everything you know about standard round pies, because we are diving into the world of the "Sfincione" style square, where the crust is just as much a star as the toppings.

Recipe Specs and Method Comparison

When you are deciding between a quick weeknight meal and a traditional long fermented bake, it helps to see the trade offs clearly. This recipe strikes a balance by using a moderate amount of yeast and a warm proofing environment to get you from flour to table in just over three hours.

If you are looking for more variety in your baking repertoire, you might also enjoy experimenting with a gluten-free Pizza Dough recipe which uses different binding agents to achieve a similar chew. But for today, we are sticking with the high protein strength of traditional bread flour.

The Physics of the Rise

Starch Gelatinization: High hydration (72% water) allows the starch in the flour to fully hydrate and then expand rapidly into steam during the initial blast of heat. This creates the signature massive air pockets that make the crust feel light rather than heavy.

Chef's Tip

Freeze your block of low moisture mozzarella for 15 minutes before grating. This prevents the cheese from clumping and ensures it melts into a perfectly even, velvety blanket rather than oily puddles.

Component Analysis and Essential Ingredients

Understanding the role of each element helps you troubleshoot on the fly. We aren't just throwing things in a bowl; we are creating a structure.

The Dough Components

• 500g bread flour Why this? Provides the strength needed for a high rise crust.
• 360ml lukewarm water (95°F) Why this? High hydration creates the airy, holey crumb.
• 7g active dry yeast (1 packet)
• 10g fine sea salt
• 15g extra virgin olive oil
• 5g honey

The Sicilian Pizza Sauce Recipe

• 28 oz canned San Marzano crushed tomatoes
• 2 cloves garlic, grated
• 1 tsp dried oregano
• 0.5 tsp red pepper flakes
• 1 tbsp extra virgin olive oil

Toppings and Finishers

• 12 oz low moisture mozzarella, sliced Why this? Melts better than fresh for this specific style.
• 0.25 cup grated Pecorino Romano cheese
• 5 leaves fresh basil

Necessary Gear for Your Bake

You don't need a pizza stone for this, which is the beauty of the Sicilian style. A standard 13x18 inch rimmed baking sheet (often called a half sheet pan) is your best friend here.

If you have a blue steel pan or a heavy cast iron rectangular pan, even better, as these retain heat and help "fry" that bottom crust more effectively.

A stand mixer makes the initial kneading much easier, but honestly, I often do this by hand in a large bowl. You also need a good rasp style grater for the garlic and the Pecorino. Don't use the pre shredded cheese in the green can; the starches added to keep it from clumping will ruin the silky melt we are going for.

Finally, a pair of kitchen shears is actually the most "authentic" way to cut this pizza once it's finished.

From Proofing to Golden Perfection

1. High Hydration Dough Development

Whisk the 360ml lukewarm water, 7g yeast, and 5g honey in a bowl. Let it sit for 5 minutes until a foamy head appears. Add the 500g bread flour, 10g salt, and 15g olive oil. Mix with a sturdy spoon until a shaggy mass forms.

If using a mixer, use the dough hook for 6 to 8 minutes until the dough is smooth and pulls away from the sides.

2. The First Rise

Cover the bowl with a damp cloth or plastic wrap. Place it in a warm, draft free spot for 1 hour 30 mins until the dough has doubled in size. You should see tiny bubbles forming just under the surface of the skin.

3. The Pan Stretch

Pour the 4 tbsp olive oil into your 13x18 inch pan, spreading it to every corner. Gently transfer the dough to the pan. Don't force it to the edges yet. Flip it once to coat both sides in oil. Use your fingertips to dimple the dough outward.

Note: If the dough resists and snaps back, let it rest for 10 minutes to relax the gluten, then try again.

4. The Final Proof for Maximum Height

Cover the pan and let the dough rise again for 45 minutes to 1 hour until it looks like a puffy, jiggly cloud. It should fill the corners of the pan entirely by the end of this stage.

5. Simple Sauce Preparation

While the dough proofs, stir together the 28 oz crushed tomatoes, grated garlic, oregano, red pepper flakes, and 1 tbsp olive oil. Do not cook the sauce beforehand. Let the flavors marry at room temperature. Note: Raw sauce tastes fresher and "cooks" perfectly in the high heat of the oven.

6. The Parbake Strategy

Preheat your oven to 450°F. Bake the naked dough for 8 to 10 minutes until the edges start to turn pale gold. Note: This sets the structure so the sauce doesn't soak in and create a gummy layer.

7. Assembly and The Inverted Layer

Remove the pan. Lay the 12 oz of sliced mozzarella directly onto the hot crust, then spread the sauce over the cheese. Note: Inverting the layers (cheese under sauce) is a classic Sicilian trick to keep the dough crisp.

8. The Final over High heat Blast

Return the pan to the oven for 12 to 15 minutes until the cheese is bubbling and the bottom is dark golden brown. Sprinkle with 0.25 cup Pecorino Romano and fresh basil immediately after removing it from the heat.

Common Mistakes and Easy Fixes

One of the biggest hurdles is getting the dough to behave. If you find your dough is incredibly stubborn, it's usually a sign that the gluten is too tight or the room is too cold.

Why Your Crust Is Soggy

A "gum line" (that wet layer between the sauce and the bread) usually happens because the sauce was too watery or the oven wasn't hot enough. Always use crushed tomatoes rather than pureed ones, and never skip the par bake.

Common Mistakes Checklist

• ✓ Ensure your yeast is fresh; if it doesn't foam in the water, start over.
• ✓ Use the full 4 tablespoons of oil in the pan; it's a cooking medium, not just a lubricant.
• ✓ Don't over mix the sauce; keep those tomato chunks intact for better texture.
• ✓ Let the pizza rest for 5 minutes before cutting so the cheese doesn't slide off.
• ✓ Preheat your oven for at least 30 minutes to ensure the heat is stable.

Customizing Your Square Pie

If you want a New York Style Sicilian, increase the cheese amount and place it on top of the sauce rather than underneath. This creates that classic greasy, salty, "football pizza" vibe that we all love.

For those who want a Vegan Sicilian Option, you can omit the cheese entirely and double down on the sauce, adding sliced black olives, capers, and a heavy dusting of nutritional yeast or toasted breadcrumbs (a very traditional Sicilian topping called "muddica").

If you're looking for a different flavor profile to serve alongside this, a zesty Tzatziki Sauce Recipe might seem unconventional, but the cool cucumber and garlic notes provide a fantastic contrast to the heavy, warm bread.

Scaling the Batch

Downscaling (1/2 recipe): Use a 9x9 inch square brownie pan. Reduce the bake time by about 5 minutes during the final stage, but keep the par bake time the same to ensure the center sets.

Upscaling (2x recipe): Do not try to double the dough in one bowl unless you have a 6 quart stand mixer. It's better to make two separate batches to ensure even gluten development. For the sauce, you only need about 1.5x the spices, as they can become overwhelming when doubled.

Debunking Kitchen Myths

"Sugar is necessary to wake up the yeast." This is a total myth. Yeast can eat the starches in the flour just fine. We use honey in this recipe for flavor and crust color, not because the yeast "needs" it to work.

"You must knead dough for 20 minutes." In high hydration recipes like this one, time does most of the kneading for you. A few minutes of mixing followed by a long rest allows the gluten to align itself naturally through a process called autolyse.

Storage and Keeping Your Leftovers Fresh

Storage: Store any leftover squares in an airtight container in the fridge for up to 4 days. To maintain the crunch, never use a microwave for reheating. Instead, place the slices in a dry skillet over medium heat for 3 minutes, then pop them under the broiler for 60 seconds.

Freezing: This pizza freezes beautifully. Wrap individual slices in foil and place them in a freezer bag for up to 2 months. You can reheat them directly from frozen in a 375°F oven for about 10 to 12 minutes.

Zero Waste: If you have leftover sauce, it makes a killer base for a quick Shakshuka the next morning. Leftover crust ends can be toasted further and pulsed in a blender to make the best pizza flavored breadcrumbs you've ever had.

Dishes That Pair Well

This heavy, carb rich masterpiece needs something bright to cut through the fat. A sharp arugula salad with lemon vinaigrette is my go to. If you want to keep the Italian theme going for a full dinner party, this pizza pairs perfectly with a homemade Limoncello Recipe served ice cold as a digestif after the meal. The citrus oils help cleanse the palate after all that rich dough and Pecorino.

High in Sodium