Sicilian-Style Sheet Pan Pizza Crust

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A thick, soft and airy Sicilian-style pizza crust with a beautifully crisp, golden bottom. Unlike a thin New York-style crust, this dough is softer and wetter, and it rises directly in a generously oiled sheet pan. The result is a fluffy, focaccia-like interior with a crisp bottom. The crust is par-baked before toppings are added, making it easier to get a fully baked center without a soggy pizza.

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Prep Time 30

Cook Time 27

Rising Time 2 30

Total Time 3 27

Servings: 1 large crust

Course: Breads & Doughs, Pizza

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

Dough

4 1/2 cups bread flour (540 g / 1.2 lb; all-purpose flour can be used, but bread flour is preferred)
1 2/3 cups warm water (397 mL; about 100-110°F / 38-43°C)
2 tsp instant yeast (6 g)
2 tsp table salt (12 g)
1/4 cup oil (60 mL)

For the Pan

2-3 Tbsp oil (30-45 mL; enough to generously coat the bottom and sides)

For Finishing

favorite pizza sauce, cheese, vegetables, meat toppings, herbs, and seasonings (as desired)

Equipment

Stand mixer with dough hook, strongly recommended
large mixing bowl
Digital kitchen scale
18 x 13-inch / 46 x 33-cm rimmed half-sheet pan
Measuring cups and spoons
Pastry brush or clean hands for oiling the pan
Spatula
Pizza cutter or kitchen scissors
Wire cooling rack, optional
Instant-read thermometer, optional

Method

Mix the water and yeast. Add the warm water and yeast to the mixing bowl. Let sit about 5 minutes. The water should feel comfortably warm, not hot.
Add the remaining dough ingredients. Add the flour, salt, and oil. Mix until everything comes together into a very soft, shaggy dough.
Knead. Using a dough hook, knead on low to medium-low speed for 6-8 minutes. The dough should become smooth, elastic, very soft, and somewhat tacky. This dough is supposed to be softer and stickier than New York-style pizza dough, so do not keep adding flour to make it firm.
First rise. Lightly oil a large bowl. Place the dough inside, cover, and let rise for about 1-1 1/2 hours, or until doubled and very puffy.
Oil the pan generously. Pour 2-3 Tbsp (30-45 mL) oil into the half-sheet pan and coat the entire bottom, corners, and sides. The oil helps create the crisp, golden bottom.
Put the dough into the pan. Turn the risen dough into the oiled pan. Turn it once so both sides get lightly coated with oil.
Begin stretching. Oil your fingertips and gently press and stretch the dough toward the edges of the pan. It probably will not reach every corner immediately; that is normal.
If the dough fights you, stop. If it keeps shrinking back, let it rest for 10-15 minutes, then continue pressing. Repeat if necessary until the dough reaches the corners.
Second rise. Cover the pan loosely and let the dough rise for 45-60 minutes, until visibly puffy, airy, and thicker. Do not flatten it again after this rise.
Preheat. Toward the end of the second rise, preheat the oven to 450°F / 230°C. Position a rack in the lower third of the oven.
Prepare for the par-bake. Drizzle a very small amount of oil over the top of the risen dough and gently spread it with your fingertips. You may make a few very shallow dimples, but do not aggressively punch the air out.
Par-bake without toppings. Bake at 450°F / 230°C for 10-12 minutes. The surface should look dry and set, the edges should just begin turning golden, and the dough should no longer look raw. It should not be fully browned yet.
Remove from the oven. Carefully remove the pan. The crust is now strong enough to hold toppings without collapsing.
Add your favorite toppings. Add your preferred sauce, cheese, vegetables, meat, herbs, and seasonings. Even though this crust can handle more toppings than a thin pizza, avoid drowning it in sauce or very wet toppings.
Final bake. Return the pizza to the oven and bake another 10-15 minutes, until the toppings are fully cooked, cheese is melted and bubbling if using, the edges are deep golden brown, and the bottom is crisp and well browned.
Optional temperature check. If unsure whether the thick crust is fully baked, insert an instant-read thermometer into a thick area from the side. Aim for about 190°F / 88°C.
Rest. Let the finished pizza rest in the pan for about 5 minutes.
Remove from the pan. For the crispiest bottom, slide the pizza out of the pan onto a rack or cutting board rather than leaving it in the hot pan where steam can soften the bottom.
Cut and serve. Let cool another 5 minutes, then cut into about 12-16 squares. Kitchen scissors or a pizza wheel both work well.

Notes

Make Ahead

After the first rise, the covered dough can be refrigerated overnight. The next day, put the dough into the oiled pan, allow it to warm and relax, stretch it gradually, let it become very puffy, and continue with the par-bake.

Freezing the Par-Baked Crust

After the par-bake, cool the untopped crust completely, remove it from the pan, wrap tightly, and freeze for up to 3 months. Thaw at room temperature, add toppings, and complete the final bake at 450°F / 230°C.

Storage After Topping

Once topped and fully baked, refrigerate leftovers promptly and use within about 3-4 days.

Reheating

For the best texture, reheat in a 375-400°F / 190-205°C oven or toaster oven until hot and crisp. Individual slices also reheat well in a skillet. Avoid the microwave if keeping the bottom crisp is important.

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Sicilian-Style Sheet Pan Pizza Crust