Our White Sicilian Pizza has a homemade, thick gourmet crust that is drizzled with garlic oil, covered in an herb ricotta cheese mixture, and then topped with thin slices of fresh mozzarella, sweet peppers (optional), and a sprinkle of parmesan. The true magic lies in the combination of these elements. As the pizza bakes, the flavors meld and dance, creating a harmonious balance. The salty tang of the ricotta cheese complements the mild sweetness of the mozzarella, while the olive oil and garlic sauce provide a chorus of savory and aromatic notes. It is absolutely delicious and one of my most popular pizza recipes!
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. The crust is soft and pillowy on the inside with a sturdy, golden brown exterior. Upon the garlic oil aromatic base, a velvety layer of ricotta cheese is spread. Fresh mozzarella, with its milky sweetness and delicate elasticity, is then generously scattered across along with optional sweet peppers and a quick sprinkle of parmesan and oregano.
Watch Our Quick How-To Video
If you would like to see a tutorial on how to prepare the dough, please watch our video below. This is our red-sauced Sicilian Pizza Dough recipe but the crust is prepared the same way.
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.
- 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
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.
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. Mix together olive oil and garlic in a small bowl. Brush or spoon onto crust, distributing it evenly. Mix together ricotta, salt, pepper, oregano, and thyme in a medium bowl. With a spoon, spread a thin layer over the olive oil mixture onto crust. It should cover the entire pizza as you only want a thin layer. The olive oil underneath should make it easier to spread around. Layer the mozzarella slices and sweet pepper strips (optional – I use Cento brand) on top. Then, add a sprinkle of parmesan and another dusting of oregano (optional).
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
If you enjoyed this recipe, try our
White Sicilian Pizza
Our White Sicilian Pizza has a homemade, thick gourmet crust that is drizzled with garlic oil, covered in an herb ricotta cheese mixture, and then topped with thin slices of fresh mozzarella, sweet peppers (optional), and a sprinkle of parmesan. You'll never want to order out again!
Ingredients
- DOUGH:
- 3 ½ cups (500 g) bread flour
- 1 Tbsp (16 g) salt
- 1 (.25 oz) package 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)
- GARLIC OIL:
- 3 Tbsp good quality extra-virgin olive oil
- 2 tsp minced garlic
- WHITE SAUCE:
- 1 cup ricotta cheese (whole milk)
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp oregano
- 1/4 tsp dried thyme leaves (not ground)
- TOPPINGS:
- 1 (8 oz) package fresh mozzarella, thinly sliced
- Sprinkle of grated parmesan cheese
- Sweet Pepper Strips (optional - I use Cento brand)
Directions
- Step 1 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 – 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.
- Step 2 Add a few generous tablespoons (about 4 Tbsp) of olive oil to a 13×18 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.
- Step 3 Preheat oven to 500 degrees F.
- Step 4 GARLIC OIL: Mix together olive oil and garlic in a small bowl. Brush or spoon onto crust, distributing it evenly.
- Step 5 WHITE SAUCE: Mix together ricotta, salt, pepper, oregano, and thyme in a medium bowl. With a spoon, spread a thin layer over the olive oil mixture onto crust. (The olive oil underneath should make it easier to spread around.)
- Step 6 TOPPINGS: Layer the mozzarella slices and sweet pepper strips (optional) on top. Then, add a sprinkle of parmesan and another dusting of oregano (optional).
- Step 7 BAKE: 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!
- Step 8 STORAGE: Wrap pizza and store in refrigerator for up to 4 days. Cooled pizza may be frozen 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.
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Have a wonderful day!
