Last Updated on January 25, 2024 by Carne Diem
Origin: Sicily, Italy, European
Method: Oven or Smoker
Jump to Recipe
After BBQ, pizzas are probably my biggest foodie passion. I am actually very surprised that I have not already flooded the blog with about 20 pizza recipes. Chicago, St. Louis, Detroit, New York, Neapolitan, I love it all. This Sicilian style pizza, however, is always a family favorite as this pizza can feed a crowd. This pizza can also be mostly prepared ahead of time, making it a great pizza to make when you are in a hurry.
Table of contents
What is Sicilian Pizza?
Also known as sfincione, Sicilian pizza is a style of pizza originating in Sicily and is comprised of a thick rectangular crust. The dough is given an extended rise, often in the pan, giving it a thick, spongy crust. The crust is similar to focaccia and the pizza is sometimes referred to as focaccia with toppings.
Sicilian Style Pizza is a great pizza for the grill or smoker.
After a lot of time spent in BBQ groups, I have seen a lot of people asking about the best way to do pizza on their grill or smoker. I have seen a lot of failed attempts, most commonly due to soggy or burnt crust. When it comes to pizza, there are a lot of variables to making a successful pizza, especially when you consider how differently all of the various grills and smokers actually cook. That is the reason that you can see a bunch of people claiming that they have the fool proof pizza method on their grill, but when you try it on your grill or smoker, it fails in spectacular fashion.
What makes Sicilian pizza a great choice across a range of grills and smokers is the fact that the dough is parbaked. Differences in sugar content of dough and differing heat thermodynamics among different smokers are the two biggest challenges to using one set recipe between cookers. With a parbaked crust you remove one of the biggest variables. You are also able to cook at slightly lower temps than you typically need to properly make other types of pizzas. The thick, chewy, focaccia style crust is also able to handle all of the toppings you want to throw at it, without becoming sad and soggy.
The following recipe works great in a conventional oven but works equally well in a smoker or with indirect heat on a grill. We will describe both methods below.
Making the Sicilian Style Pizza
Prepare the Pizza Sauce (enough for 2 pizzas)
Combine all of the sauce ingredients in a medium sized sauce pan, then bring to a simmer, cover, and simmer for 30 minutes, stirring occasionally.
Remove the sauce from the heat, until ready to use. The sauce may be made 1-3 days ahead of time and stored in the refrigerator, but warm to at least room temp before using on the pizza. Never put cold sauce on a pizza. Don't be that guy (or gal). Extra sauce freezes well, for the next time you want to make pizza, or you can make an extra large batch and can it for future use (follow canning guidelines and add citric acid for safety).
Make the Dough for the Sicilian Style Pizza (enough for 1 pizza)
Measure out your dough ingredients. We always recommend weighing out the dry ingredients, like the flour. You would be amazed at the amount of variation there is when you just try to use measuring cups. If you do not have a scale, you will need about 4 cups of flour (but seriously get a scale, your baking will be that much better for it). If you plan on making 2 Sicilian Style Pizzas, you will need to make a double dough recipe. We recommend making a second batch vs just doubling the ingredients and making 1 big batch.
In a stand mixer with a dough hook, combine the flour with the diastatic malt powder.
Why use diastatic malt powder in breads and pizza?
Diastatic malt powder helps with rise, texture, and browning of breads. If you do not have it, you can substitute some white sugar or honey instead.
Proof the yeast by whisking it into the warm (not hot) water. It should bubble and foam. If the yeast clumps all together and floats on top it is dead, and you will need to get new yeast.
Next, add 1 cup of the ice-cold water to the mixing bowl, while mixing on a low speed. Mix for about 1 minute, and then add in the warm water/yeast mixture. Use the remaining ¼ cup of ice-cold water to swirl around the bowl the yeast water was in, to get any last bit of yeast that may be stuck to the bowl and add to the mixer.
Continue to mix for about 1 minute, scraping down the sides of the bowl if needed.
Next, add in the salt, and mix on low for about 1 minute, then add in the olive oil and mix until combined, about another 1-2 minutes.
On a clean work surface knead the dough for about 2-3 minutes then place on an oiled cookie sheet and cover with a damp cloth. Let rise for about 1 hour in a warm spot on the counter.
Panning and Resting the Sicilian Style Pizza Dough
In an 18x12 (slightly thinner crust) or 15x10 (slightly thicker crust) pan, add ¼ cup of olive oil. Spread the oil to cover the entire bottom of the pan.
Add the dough to the pan and using your fingers, work to spread the dough out to fill the pan. Flip over to make sure both sides are oiled. The dough may not stay shaped to reach the corners at this point.
Let the dough set for about 1 hour. After 1 hour, again stretch the dough to try to reach the corners of the pan. This will also serve to degas the dough.
Let the dough rise for another hour. Do not degas or handle the dough any further at this point. These periods of resting, allow the dough to develop an airy, light center with a crispier bottom.
Parbake the dough
Preheat an oven to 450 degrees.
Par-bake the dough by cooking it for 15 minutes, turning it about 180 degrees halfway through the cook time. Par-baking the dough helps to seal the dough, so that it does not become soggy with the addition of sauces and toppings. If you are wondering, at this point you have basically made the base for focaccia, for those interested in expanding their bread making.
Remove the dough to a wire cooling rack until ready to use. The dough will keep fine for a couple of hours, but beyond that you will want to cover it with some plastic wrap to keep it from drying out. If you do not plan on using the dough for more than 10 hours, it should be covered and refrigerated.
Preheat your oven or smoker to 425 degrees.
Pick your toppings
Top the pizza with your sauce, cheese, and choice of toppings.
We recommend using a high quality mozzarella. Never use the pre-shredded stuff. If your mozzarella has a high moisture content you may need to squeeze the pieces between some paper towels to get rid of the excess moisture.
If you can find it, mozzarella di bufala (mozzarella made from buffalo milk) is the absolute best pizza mozzarella. Its flavor is unmatched.
Sprinkle the Sicilian Style Pizza evenly with a little of the parmesan cheese
A few of our favorite Sicilian Style Pizzas
When it comes to toppings let your imagination run wild. We have included a few of our favorites below.
Tomato-Basil-Castelvetrano Olives Pizza
Pepperoni-Italian Sausage Pizza
Sweet Coppa-Hatch Red Chili-Ricotta Pizza
Buffalo Mozzarella-Tomato-Spicy Microgreen with Balsamic Drizzle Pizza
Spicy Soppressata-Coppa-Spicy dry sausage with Mike's Hot Honey Drizzle Pizza
Note: If you are using greens such as basil, arugula, or spinach, you should wait to add them at the end of cooking or for the last minute of cooking. Drizzles such as balsamic or honey should also be added just before serving.
Baking the Sicilian Style Pizza
To finish your easy Sicilian style pizza, bake the pizza for 12 minutes, turning 180 degrees halfway through the cook. Make sure your oven or smoker is adequately preheated before putting the pizza on.
For a crispier crust, cook an additional 2-3 minutes, but make sure the cheese does not burn.
Carefully remove the pizza prom the pan to a cutting board and cut into squares. Remember that pan is hot!
That is one fine pizza pie! You may need a fork and knife for this one. After you are done devouring your best ever Sicilian Style Pizza, be sure to check out some of our other Italian recipes such as our Big A$$ Meatballs with Truffle Burrata, Classic Carbonara with Guanciale, Quattro Formaggi Crusted Steak, or our Balsamic Mascarpone Pasta.
What to serve with Sicilian Style Pizza
This thick crust pan pizza pair well with red wine or even our Blackberry Red Sangria. Consider serving with an appetizer or side like our Italian Style Parmesan Wings, or Grilled Panzanella Salad.
Frequently Asked Questions
Absolutely! The par-baked can be covered in plastic wrap and refrigerated for up to 3 days. It can also be wrapped and frozen for about a month. Let frozen par-baked dough completely thaw before using.
Sicilian style pizza is typically rectangular with a thick and airy crust. The crust used is typically allowed to rise in the pan and is very similar to focaccia. Once baked, the pizza is cut into squares.
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
📖 Recipe
Homemade Sicilian Style Pizza
Equipment
- Sauce Pan
- 18x12 pan
- Cutting Board
- Stand Mixer
Ingredients
- ¼ cup Olive Oil
- High Quality Mozzarella Cheese
- Shredded Parmesan Cheese
- Pizza toppings of your choice
Dough
- ½ cup Warm Water
- 2 teaspoon Active Dry Yeast
- 4 cups Flour (600 grams) preferably pizza flour
- 1 Tablespoon Diastatic Malt Powder may substitute white sugar
- 1 ¼ cup Ice Water divided
- 2 teaspoon Fine Sea Salt
- 1 teaspoon Olive Oil
Pizza Sauce
- 28 ounce Can Crushed Tomatoes preferably Italian
- 6 ounce Tomato Paste
- 1 Tablespoon Garlic Squeeze
- 2 teaspoon Salt
- 1 teaspoon Basil dried
- 2 teaspoon Oregano dried
- 1 Roma Tomato 2 if they are small, diced
- ¼ teaspoon Red Pepper Flakes
- ½ cup Onion finely diced
Instructions
Pizza Sauce (enough for 2 pizzas)
- Combine all of the sauce ingredients in a medium sized sauce pan, then bring to a simmer, cover, and simmer for 30 minutes, stirring occasionally.
- Remove the sauce from the heat, until ready to use. The sauce may be made 1-3 days ahead of time and stored in the refrigerator, but warm to at least room temp before using on the pizza.
Dough (enough for 1 pizza)
- In a mixer, with a dough hook, combine the flour with the diastatic malt powder.
- Proof the yeast by whisking it into the warm (not hot) water. It should bubble and foam. If the yeast clumps all together and floats on top it is dead and you will need to get new yeast.
- Add 1 cup of the ice cold water to the mixing bowl, while mixing on a low speed.
- Mix for about 1 minute, and then add in the warm water/yeast mixture. Use the remaining ¼ cup of cold water to swirl around the bowl the yeast water was in, to get any last bit of yeast that may be stuck to the bowl, and add to the mixer.
- Continue to mix for about 1 minute, scraping down the sides of the bowl if needed.
- Add in the salt, and mix on low for about 1 minute, then add in the olive oil and mix until combined, about another 1-2 minutes.
- On a clean work surface knead the dough for about 2-3 minutes then place on an oiled cookie sheet and cover with a damp cloth. Let rise for about 1 hour in a warm spot on the counter.
- In an 18x12 (slightly thinner crust) or 15x10 (slightly thicker crust) pan, add ¼ cup of olive oil. Spread the oil to cover the entire bottom of the pan.
- Add the dough to the pan and using your fingers, work to spread the dough out to fill the pan. Flip over to make sure both sides are oiled. The dough may not stay shaped to reach the corners at this point. Let the dough set for about 1 hour.
- After 1 hour, again stretch the dough to try to reach the corners of the pan. This will also serve to degas the dough.
- Let the dough rise for another hour. Do not degas or handle the dough any further at this point.
- Preheat an oven to 450 degrees.
- Par-bake the dough by cooking it for 15 minutes, turning it about 180 degrees half way through the cook time.
- Remove the dough to a wire cooling rack until ready to use. The dough will keep fine for a couple of hours, but beyond that you will want to cover it with some plastic wrap to keep it from drying out. If you do not plan on using the dough for more than 10 hours, it should be covered and refrigerated.
Baking the Pizza
- Preheat your oven or smoker to 425 degrees.
- Top the pizza with your sauce, cheese, and choice of toppings.
- Bake the pizza for 12 minutes, turning 180 degrees half way through the cook.
- For a crispier crust, cook an additional 2-3 minutes, but make sure the cheese does not burn.
C.L
Looks great