Go Back
–+ servings
Sheet pan pizza on a counter.

Homemade Sicilian Style Pizza

Carne Diem Culinary
The world has know about Sicilian Style Pizza for centuries, but did you know it is also one of the best and easiest pizzas to cook on your grill or smoker. Give it a try, you will be glad you did.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Inactive time (dough rising) 3 hours
Total Time 4 hours
Course Main Course
Cuisine European, Italian, Sicilian
Servings 2 pizzas
Calories 1441 kcal

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.

Nutrition

Calories: 1441kcalCarbohydrates: 250gProtein: 42gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gSodium: 5878mgPotassium: 2601mgFiber: 23gSugar: 31gVitamin A: 2521IUVitamin C: 65mgCalcium: 275mgIron: 21mg
Keyword Authentic Pizza, Pizza, Pizza on the grill, Sicilian Pizza, Smoked Pizza, Smoker
Tried this recipe?Let us know how it was!