Authentic Sicilian Pizza mamma mia, how many times did we make this at home! I remember in Palermo, we had so little, but when the dough was rising on the table, it felt like the house was rich. My mamma would say, “Lucia, piano, don’t rush the dough! Good things need time.” We would laugh, sneak a taste of the sauce, and always there was the smell of tomatoes and oil in the air.
This authentic Sicilian pizza is not just food, it’s family, it’s hugs, it’s old stories and children underfoot. The crust is thick and golden, the middle soft, and when you bite oh, you taste my home. Make this pizza, tesoro, don’t worry if it’s not perfect. It never was in my mamma’s house. Just make it with love, and bring everyone close. That’s what matters. Now, and always.
Table of Contents
Why You’ll Love This Authentic Sicilian Pizza
When I talk about this authentic Sicilian pizza, I feel the old kitchen in Palermo all around me the sun on the tiles, the sound of my mamma’s slippers, the smell of dough rising slow and sweet. She never hurried, always saying, “Piano, Lucia, good things need time.” Some days the dough rose tall, some days a little flat, but it didn’t matter. What mattered was who came through the door my sisters, a neighbor, even someone just passing by, all drawn in by that smell.
We’d cut big, messy pieces and everyone got their share, whether the cheese melted right or the crust was a little too brown. The laughter, the noise, the feeling that for a moment everyone belonged that is why I love this pizza. Even here, far from Sicily, when I make it, my home is full again.
If you make this authentic Sicilian pizza, you’ll see. It’s more than food. It’s comfort, it’s memory, it’s love always enough to bring everyone close, always a taste of home.
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Authentic Sicilian Pizza The Best Homemade Recipe
- Total Time: 45 minutes
- Yield: 1 large sheet pan pizza 1x
- Diet: Vegetarian
Description
This authentic Sicilian pizza brings the heart of Palermo to your table. Thick, golden crust with a tender crumb, bubbling cheese, and memories of Nonna Lucia’s kitchen make this a recipe to cherish.
Ingredients
For the Dough
4 cups (512 g) all-purpose or bread flour
2 teaspoons (12 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) lukewarm water (mix 1/2 cup boiling water + 1 1/2 cups cold water)
Olive oil for coating
For the Pizza Assembly
Butter for greasing the pan
2 tablespoons olive oil
12 ounces grated cheese (whole milk mozzarella or a blend)
1 heaping cup tomato sauce
Optional Toppings
6–12 ounces sliced pepperoni
Crushed red pepper flakes
3 tablespoons olive oil (for veggie pizza)
8 ounces mushrooms, sliced
1 green bell pepper, diced
1/2 red onion, thinly sliced
1 cup pickled jalapeños
Hot honey (optional)
Instructions
1. In a large bowl, whisk flour, salt, and instant yeast. Add water and mix until a sticky dough forms.
2. Coat dough lightly with olive oil, cover, and refrigerate for at least 18 hours, up to 48 for more flavor.
3. Butter a 12×18″ sheet pan and add olive oil. Shape cold dough into a ball, place in pan, and turn to coat. Let rest uncovered at room temp for 3 hours.
4. Stretch dough to edges with oiled hands. If it resists, rest 30 more minutes, then stretch again.
5. Preheat oven to 500°F (260°C) with baking steel or stone. Dimple center of dough with oiled fingers.
6. Parbake for 10–11 minutes until golden. Let cool slightly.
7. Reduce oven to 475°F (245°C). Add sauce, cheese, and desired toppings. Bake 10–12 minutes until cheese bubbles and browns.
8. Let rest 5 minutes in pan. Slice and serve hot. Add flakes or hot honey if desired.
Notes
For best results, weigh your flour and water.
Use active dry yeast? Let it bloom in warm water for 15 minutes before mixing.
Dark metal pans give the best crust—crispy and evenly browned.
Sprinkle cheese between dough and pan for golden, crispy edges.
Let dough warm up before stretching for a softer, lighter crumb.
Avoid too much sauce or topping—it keeps the crust crisp.
Let the pizza rest a few minutes before slicing—it helps set the cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Traditional Pizza Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 290
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: authentic Sicilian pizza, Sicilian pizza recipe, best homemade pizza, Nonna Lucia
Ingredients Needed
Let’s get ready, tesoro. This is what you’ll need for real authentic Sicilian pizza, just like I learned from my mamma.
For the dough:
- 4 cups (512 g) all purpose or bread flour whatever you have on hand, but bread flour makes it a little chewier, if you ask me.
- 2 teaspoons (12 g) kosher salt not too much, just enough to make every bite sing.
- 2 teaspoons (8 g) instant yeast if you only have active dry yeast, just wake it up in the water first, eh.
- 2 cups (455 g) lukewarm water I do a little hot with a lot of cold, then test it with my finger, like mamma showed me.
- Olive oil, just a bit for coating enough to give the dough a little shine so it doesn’t stick.
For the pan and assembly:
- Butter for greasing the pan so your crust gets that lovely rich flavor and nothing sticks.
- 2 tablespoons olive oil drizzle some on the pan for that golden bottom.
- 12 ounces grated cheese (whole milk, low moisture mozzarella, or even a little cheddar if that’s all you’ve got).
- 1 heaping cup tomato sauce homemade is best, but use what you have. Don’t worry.
If you want pepperoni pizza:
- 6 ounces sliced pepperoni (or go up to 12 if you like it loaded).
- Crushed red pepper flakes, if you want a little fire.
If you want veggie pizza:
- 3 tablespoons olive oil (some for the mushrooms, some for the pan).
- 8 ounces mushrooms, sliced.
- 1 green bell pepper, diced.
- Half a red onion, sliced thin.
If you want pickled jalapeño & pepperoni:
- 6 ounces pepperoni, sliced.
- 1 cup pickled jalapeños.
- Maybe a little hot honey for serving, if you like a sweet kick.
In my house, toppings changed with the day sometimes just tomato and cheese, sometimes a little sausage, always what we had and never what we didn’t.
How to Make Authentic Sicilian Pizza
Part 1: Prepare the Dough
You start with the flour, salt, and yeast, all together in a big bowl. I use a wooden spoon always the same one, older than some of my grandkids. Pour in the warm water, and don’t rush let it all come together, sticky and rough, just like we did back in Palermo.
Now, a drizzle of olive oil over the dough give it a soft little massage, you want her to shine. Cover tight, and into the fridge she goes to rest. At least overnight, but if you forget about her for a day or two, it’s even better. This is the secret, cara: time and patience.
Part 2: Prepare the Pan & Second Rise
Grease your sheet pan well with butter don’t be shy. Add a good drizzle of olive oil too; if it pools, even better. That’s what gives the crust its golden edge.
Take the dough from the fridge. With oiled hands, fold the edges up and over to shape a soft, round ball. Place it in the pan and turn it gently so it’s coated all over.
Let it rest on the counter, uncovered, for 3 hours. Like us with an afternoon espresso, it needs time to relax.
When it’s ready, use oiled fingers to stretch and dimple the dough to reach all the corners. If it resists, let it rest 30 more minutes don’t fight the dough, just be patient.
Part 3: Parbake the Crust
Crank up your oven 500°F, as hot as summer on the island. If you have a baking stone or steel, use it if not, it’s fine.
Before you bake, press your oiled fingers into the center of the dough, making dimples (but leave the edges fluffy). This little trick keeps the middle from bubbling too much.
Bake for ten or eleven minutes, just till she sets and goes a soft golden. You can do this part ahead of time if you have a busy day coming.
Part 4: Assemble and Final Bake
Lower the oven to 475°F (245°C).
Spread the sauce enough to taste, but not too much. Then a generous layer of cheese, followed by your favorite toppings. In my kitchen, one corner gets pepperoni, another mushrooms, and always a plain side for the purists.
Bake for 10–12 minutes, until the cheese is bubbling and golden spots appear.
Let the pizza rest in the pan for 5 minutes it helps the crust set and slicing is easier.
Run a spatula around the edges, lift it out, and cut hearty slices. Serve hot, with red pepper flakes or a little honey if you like but always, always with love.
Serving & Storage Tips
When you put this authentic Sicilian pizza on the table, don’t be surprised if everyone gathers close right away. The smell, the golden crust, the way the cheese bubbles it brings family to the kitchen before you can even shout, “A tavola!” That’s the beauty of authentic Sicilian pizza, you see. I always cut it into big squares, so there’s enough for the hungry ones and the little ones, too. And a little salad on the side never hurts makes Nonna proud, eh?
If by some miracle you have any authentic Sicilian pizza left, let the slices cool down, then stack them between parchment and tuck them into the fridge. They’ll stay soft for a few days. When you’re ready, pop a slice in the oven or air fryer, and that crisp, golden bottom comes right back. I always tell my grandchildren, “Don’t use the microwave unless you’re in a rush, or you’ll make Nonna cry!”
And listen, sometimes a cold slice in the quiet of the night is the best kind of treat just don’t let Nonno catch you!
Helpful Notes
You know, when I make authentic Sicilian pizza, it’s never about doing everything perfect. Sometimes I weigh the flour, sometimes I just use my eyes like mamma did. If I see the yeast make those tiny bubbles, I know the dough will rise, just like always. My old dark pan she’s been with me for years gives the bottom of the pizza that lovely crunch. Sometimes, when I remember, I put a little cheese under the dough and it melts into the edges, and everyone wants the corner slice.
For me, authentic Sicilian pizza means not worrying about too much sauce or topping. Just enough, so when I pull it from the oven, the kitchen smells like Sicily. I let it rest while everyone gathers in close, waiting. That’s all that matters. For a moment, we’re together, happy, and home.
FAQs About Authentic Sicilian Pizza
What is the traditional pizza of Sicily?
Ah, the true heart of authentic Sicilian pizza is called sfincione. It’s a thick, spongy base topped with onions, anchovies, tomato, oregano, and sometimes a little breadcrumb and hard cheese. Every family does it a bit differently, but always with love and plenty for everyone.
How is authentic Sicilian pizza made?
For authentic Sicilian pizza, you use a dough with lots of water, press it into a pan with olive oil, and give it time to rise. First you bake the crust so it’s strong and golden, then you add your sauce, cheese, and whatever your heart wants on top before the final bake. That’s how you get the airy crumb and crisp bottom that makes it special.
What is the difference between Italian and Sicilian pizza?
Italian pizza is many things—some thin and round, like the famous Neapolitan, baked quick in a hot oven. But authentic Sicilian pizza is thick, square, and made to be shared, baked longer and slower, always with a tender inside and a crust that stands proud.
What is in authentic Italian pizza?
Every place in Italy has its own story. Neapolitan pizza is made with “00” flour, San Marzano tomatoes, mozzarella, and fresh basil. In Sicily, for authentic Sicilian pizza, we love onions, anchovies, a sprinkle of oregano, a little breadcrumb, and hard sheep’s cheese. Always, it’s about using what you have, and making it with care.
Conclusion
This authentic Sicilian pizza, she’s more than a recipe she’s a memory you can taste. Every time I make it, I see my mamma in Palermo, hear the soft laugh in the kitchen, and feel the sun on the table. You might like our guide to Authentic Italian Pizza Dough for the same loving approach to crust, or explore more in Traditional Pizza Recipes for family favorites.
When you bake this pizza, invite your people close. Warm slices, gentle crumbs, stories shared this is how we gather. If you make my authentic Sicilian pizza, please tag us on our Facebook page or share on Pinterest we’d love to see your kitchen, your family, your slice of Sicily
Now, go fill your home with good food and warm hearts. Mangia con amore and don’t forget to save a bite for yourself.
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