Sicilian Pizza Dough

This homemade Sicilian pizza dough is soft, thick, and so easy! Don’t let the total recipe time fool you…the majority of time is just letting the dough rise so it forms that airy, almost focaccia-like goodness characteristic of Sicilian pizza. Add your favorite toppings and you’ll never want to order out again! To see a quick and easy version of making this dough, check out our video below.

Sicilian pizza originated in Sicily and is also known as ‘sfincione,’ which means spongy. Although we tend to use mozzarella cheese in our recipe, traditional Sicilian pies use Pecorino Romano. They also include a decent amount of sauce along with your favorite herbs.

Watch Our Quick How-to Video (**new In-depth Tutorial**)

Tips

• Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
• Yeast – Warm water makes yeast happy and activates it. The water should be between 110-115° F (use a thermometer to be sure).
• Kneading dough – One of the great things about this recipe is that there is barely any kneading! We knead the dough for about 3 minutes and that’s it! Please note that the dough will feel tacky after kneading.
• First Rise – During the first rise, I like to turn my oven light on and let the covered dough rise in the oven. It allows the temperature to be just slightly warmer than room temperature which aids the proofing process. (If I am making multiple pizza pies, I just let them rise on the counter because they don’t fit in the oven!)
• Multiple Pizza Pies – I typically make 6 pizza pies at once and freeze a majority of them for quick meals. To make more than one, use separate bowls and baking sheets.
• Baking – Baking time and position will depend on the baking sheet you use. If your baking sheet is light gray/medium gray, bake on bottom rack for 10-11 minutes. (Check around 6 minute mark to make sure the crust isn’t burning.) If the bottom is getting dark, move to the middle rack to finish baking. If your baking sheet is very dark, you may want to bake solely on the middle rack to avoid a burnt crust on bottom.

Photo Tutorial

Mise en Place

‘Mise en place’ means having all of your ingredients measured out, chopped, prepared, and ready to go before you begin cooking. This is always a great idea and a recipe for success (ha). Above we have our bread flour, yeast, salt, olive oil, and warm water prepped and on deck. Let’s go!

Make Dough

Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 22g olive oil and warm water (measure water temperature with thermometer – should be 110°-115° F). Using a spoon, stir until dough roughly comes together. Then, using hands, knead dough in the same bowl just until it begins to feel tacky (about 3 minutes – please watch our video above on this). Cover bowl tightly with plastic wrap and let rest in a warm location for 2 hours or at least doubled in size.

First Rise

The picture above is what the dough will resemble after the first rise.

Prepare Sheet

Add a few tablespoons of olive oil to a 13×18 rimmed baking sheet. Spread the oil around the entire sheet with your hands. Add dough to baking sheet and spread gently with your hands. It will be very tough to stretch. Do not force it or you may risk ripping the dough.

Second and Third Rise (Revised 8/22/25)

Cover baking sheet with plastic wrap and allow dough to rise at room temperature until it has relaxed and started to spread out toward the edges of the pan, about 2 more hours. Carefully remove plastic wrap from dough and gently stretch dough to the corners of the pan. Start from the center of the dough and work out, taking care to not rip holes in dough. If a hole forms, try to pinch back together. After it fills the sheet (or just about), recover with the plastic wrap and let rest for 1-2 more hours. (Revision 8/22/25 – As I have been making this over the years, I have simplified the process. I let it rise the first time in the bowl and then stretch it out on the pan all at once, cover with plastic wrap, and let rise for 4 hours. I have created a video showing this simplified version. Either way is fine!)

Ready to Bake!

The dough is ready to bake when puffy and smooth (see picture above).

Dress Pizza and Bake

Preheat oven to 500 degrees F. Add toppings to the dough starting with mozzarella slices on the bottom (keeps the crust from getting soggy), then sauce and grated mozzarella cheese. Sprinkle some dried oregano on top and any other toppings of your choice. If your baking sheet is light gray/medium gray, bake on bottom rack of oven for 10-11 minutes. (Check around 6 minute mark to make sure the crust isn’t burning.) If the bottom is getting dark, move to the middle rack to finish baking. If your baking sheet is very dark, you may want to bake solely on the middle rack to avoid a burnt crust on the bottom.

Can I Freeze Sicilian Pizza?

Yes! I always make an extra pie or two to have for leftovers or to freeze for quick, easy meals later on. This pizza freezes beautifully. If you want to store leftovers, place pizza in an airtight container or food storage bag and store in refrigerator for up to 4 days. To freeze, place cooled pizza in an airtight container or food storage bag. Then, I like to wrap again in aluminum foil or plastic wrap. Freeze for up to 2 months. To reheat, place pizza on a baking sheet and heat at 375 degrees F for about 5 minutes or until warmed through. You can heat directly from frozen as well – it might just take a few extra minutes to heat.

My Preferred Tools

You may already have many of these items in your kitchen. I recommend the following for this recipe:

• Kitchen Scale – precisely measure ingredients
• Baker’s Half Sheet – to bake pizza
• Thermometer – measure temperature of water
• 13×9 Pans – to store and freeze pizza
• Pizza Cutter – to easily cut pizza
• Press N Seal – for storage and to cover bowls when rising
• Plastic Wrap – to cover dough when rising in baking sheet

If You Enjoyed This Recipe, Try Our

• White Sicilian Pizza
• Quick Creamy Spinach and Garlic Pasta
• Rosemary Focaccia Bread
• Pasta Pomodoro

The Kelly Kitchen

Sicilian Pizza Dough

5 from 1 vote

This homemade Sicilian pizza dough is soft, thick, and so easy! You'll never want to order out again!

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 6 hours hrs 42 minutes mins

Servings: 1 Sicilian Pie

Course: Main Course

Cuisine: Italian

Cook ModePrevent your screen from going dark

Ingredients Method Video Notes

Ingredients

  

1x2x3x?

DOUGH

• 3 ½ cups (500 g) bread flour
• 1 Tbsp (16 g) salt
• 1 package (.25 oz) instant dry yeast
• 5 tsp (22 g) extra-virgin olive oil, plus more for pan
• 1 cup plus 8 Tbsp (327 g) warm water (110°-115° F)

TOPPINGS

• 1 pkg (8 oz) mozzarella slices
• 7 oz pizza sauce (about ½ jar)
• 1 bag (8 oz) grated mozzarella cheese
• Dried Oregano to taste
• Pepperoni (optional)

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

 

DOUGH

1. Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 22g olive oil and warm water (measure water temperature with thermometer – should be 110°-115° F). Using a spoon, stir until dough roughly comes together. Then, using hands, knead dough in the same bowl just until it begins to feel tacky (about 3 minutes – for tutorial, please see our video). Cover bowl tightly with plastic wrap and let rest in a warm location for 2 hours or at least doubled in size.
2. Add a few generous tablespoons (about 4 Tbsp) of olive oil to a 13x18 rimmed baking sheet. Spread oil around entire sheet with your hands. Add dough to baking sheet and spread gently with your hands. (It will be very tough to stretch. Do not rip dough.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has relaxed and started to spread out toward the edges of the pan, about 2 more hours. Carefully, remove plastic wrap from dough and gently stretch dough to the corners of the pan. Start from the center of the dough and work out, taking care to not rip holes in dough. If a hole forms, try to pinch back together. After dough fills sheet, recover with the plastic wrap and let rest for 1-2 more hours. Dough is ready to bake when puffy and smooth. (Revision 8/22/25 - As I have been making this over the years, I have simplified the process. I let it rise the first time in the bowl and then stretch it out on the pan all at once, cover with plastic wrap, and let rise for 4 hours. I have created a video showing this simplified version. Either way is fine!)

BAKE

1. Preheat oven to 500 degrees F. Add toppings to dough starting with mozzarella slices on bottom, then sauce and grated cheese. Sprinkle some dried oregano on top and any other toppings of your choice.
2. If your baking sheet is light gray/medium gray, bake on bottom rack of oven for 10-11 minutes. (Check around 6 minute mark to make sure the crust isn’t burning.) If the bottom is getting dark, move to the middle rack to finish baking. If your baking sheet is very dark, you may want to bake solely on the middle rack to avoid a burnt crust on bottom. Don't worry if it appears as though your crust is sticking to the sheet. After removing from oven, gently use a spatula to loosen crust and slide pizza off baking sheet. Cut and serve!

STORAGE

1. Wrap pizza and store in refrigerator for up to 4 days. To freeze, place cooled pizza in an airtight container or food storage bag. Then, I like to wrap again in aluminum foil or plastic wrap. Freeze for up to 2 months. To reheat, place pizza on a baking sheet and heat at 375 degrees F for about 5 minutes or until warmed through.

Video

Notes

MULTIPLE: This recipe makes 1 Sicilian pizza. I typically make 6 pizza pies at once and freeze a majority of them for quick meals. To make more than one, use separate bowls and baking sheets.

TOTAL TIME: The total time of the recipe includes rising of the dough.

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