Homemade Thick Crust Sicilian Pizza
This is the best thick crust Sicilian pizza dough recipe made by hand with healthy homemade toppings. It's authentic, mouthwatering, traditionally baked, and perfect for special occasions or family movie nights.
Servings: 12 Servings
Calories: 400kcal
Equipment
- 11- x 17-inch rimmed baking sheet About that size
Ingredients
Authentic Sicilian-Style Pizza Dough
- 1 package active dry yeast, rehydrated according to package instructions (see notes) 7 to 9 grams
- ½ teaspoon sugar to feed the yeast
- 3 teaspoons fine salt 17 grams
- 2 tablespoons dried oregano 6 grams
- 2 teaspoons garlic powder 6.5 grams
- 2 teaspoons onion powder 4.6 grams
- 7 ½ cups unbleached bread or all-purpose flour 1 kilo/35.5 ounces plus more to sprinkle the work surface
- 2 ¼ cups water at room temperature, or as required 560 ml
- 4 tablespoons olive oil divided
Pizza sauce & toppings
- 4 tablespoons olive oil divided, plus 1 teaspoon
- 2 large yellow onions thinly sliced about 24 ounces/675 grams
- 1 jar diced or crushed tomatoes 18.3 ounces/520 grams
- 2 ½ teaspoons fine salt
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper or more as desired
- ½ cup fine grated Parmesan cheese (optional) 45 grams
Instructions
Make Pizza Dough
- Whisk together salt, dried oregano, garlic powder, onion powder, and flour in a large bowl.3 teaspoons fine salt, 2 tablespoons dried oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 7 ½ cups unbleached bread or all-purpose flour
- Then stir in the rehydrated yeast.1 package active dry yeast, rehydrated according to package instructions (see notes), ½ teaspoon sugar to feed the yeast
- Gradually add water. Mix the flour and water by hand until the dough comes together.2 ¼ cups water at room temperature, or as required
- At first, you only get chunks of flour, which is normal. But the flour eventually absorbs all the water, and as you keep kneading, you will form a rough ball (this happens quickly).
- At this point, add one tablespoon of olive oil as you form the dough into a smoother ball. It will give flavor and soften the crust.
- Remove the ball of dough from the bowl and place it on a well-floured flat surface.
- Continue kneading it for about 2 minutes or until the dough becomes smooth and elastic. (During the kneading process, sprinkle the work surface with more flour if the dough feels too sticky, and gently knead it in).
- Place dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise for about 90 minutes at room temperature.
- After the initial rising time, take out the baking sheet and coat it with two tablespoons of olive oil (it adds extra flavor to the bottom of the pizza).
- Place the risen dough in the center of the sheet. Gently stretch and push it first into a large oval.
- Then continue to shape it into a rectangular form, evenly covering almost the whole length of the baking sheet, and the dough stops resisting.
- Cover with a clean kitchen towel and let it rise for another 30 minutes at room temperature. If the dough has stretched back a little, gently reshape it into its final form.
- Optional: gently make small dents into the risen dough with the knuckles of your fist to create extra air pockets.
- Note: if you have the time, a 90 minutes second rise instead of 30 will give you an even lighter crust.
- Continue to pre-bake the pizza crust.
Prebake the pizza dough
- During the last 15 minutes of the pizza dough's rising time, preheat the oven to 450°F/230°C.
- Bake the pizza dough on the lowest oven rack for 10 to 12 minutes. It should look mostly pale but firm, with a few light golden brown spots. Remove the crust from the oven.
Make the pizza sauce and toppings
- While the pizza crust is pre-baking in the oven, make the pizza sauce and toppings.
- Cover the bottom of a wide skillet, large enough to hold the onions, liberally with 3 tablespoons olive oil, and heat over medium-high heat.
- Add the onions and cook, frequently stirring, for about 10 to 12 minutes, or until soft and browned.2 large yellow onions thinly sliced
- Stir in the tomatoes—season with salt and ½ teaspoon of dried oregano, and ½ teaspoon of crushed red pepper. Cook and stir for 4 to 5 minutes. Crush the tomatoes with a wooden spoon while stirring.
- Remove the pan from heat. Let it slightly cool and reserve.
Make the Sicilian-style pizza (assemble and bake)
- Distribute the reserved onions and tomatoes on top of the pre-baked pizza crust.
- Sift out any watery liquid—you should have none or very little.
- Top off with ½ teaspoon dried oregano and ½ teaspoon crushed red peppers.
- Brush some olive oil over the corners and sides of the pizza crust.
- Sprinkle the parmesan cheese evenly over the pizza sauce and top it off with 1 teaspoon of olive oil.½ cup fine grated Parmesan cheese (optional)
- Place the pizza back in the oven on the lowest oven rack for another 15 minutes or until the crust is firm at the bottom, crisp at the edges, and the top has bits of charred onions.
- Take it out of the oven and let it sit for a few minutes before serving.
- Cut into squares and serve.
Notes
Helpful Tips:
- Nutrition information is for Authentic Sicilian Dough with Toppings.
- Good quality crushed or diced tomatoes: Best to pick pure sweet tomatoes straight out of the jar or can with no additions (I love the Jovial brand.) They will be seasoned, adding tons of flavor. You can, of course, opt for a pre-made red pasta sauce, but I encourage you to try this version first.
- Let the dough rise properly: For a thick and airy crust, it's important to let it rise properly and at room temperature to develop the gluten strands that give it its structure.
- Always sufficiently oil the pizza pan to achieve that classic Sicilian-style crispy crust.
- Why do I have to pre-bake the pizza crust: it allows the crust to crisp up, especially the bottom, and prevents a sogginess.
- Baking the pizza: Bake this thick pizza close to the oven floor, where the crust will get the most radiant heat from the base. It will help crisp up the bottom and create a beautiful crunchy golden-brown pizza crust.
- Let the pizza sauce slightly cool before topping it on your thick-crust pizza dough.
- Other toppings: Traditionally, it is a meatless sauce made from tomatoes, lots of onions, and herbs sans the anchovies. If you are going for the New York Style Sicilian pizza, sprinkle on top mozzarella (if you don't mind some dairy) during the last 15 minutes of baking time or, as suggested, grated Parmesan cheese.
- How to rehydrate active dry yeast: see step-by-step instructions with pictures in this post or use the same process as this Fig Cake. Here are the instructions:
- Use 7 to 9 grams of active dry yeast and place the content of the package in a small bowl.
- Add a bit of sugar—about ½ teaspoon. It feeds the yeast and helps you determine if it is still active. A pinch of sugar will make the yeast bubble, proving it hasn't expired.
- Stir in ¼ cup lukewarm water! You need warm water between about 110°F-115°F. It will stay inactive if too cold, and the yeast will die if too hot.
- You can use an instant-read thermometer. I usually test the warmth of the water with my wrist. It should feel very warm but not hot.
- Then let it rest for about 5 to 10 minutes (best to cover it with a clean kitchen towel). If active, the yeast should dissolve in the water and bubble. If not, the yeast is dead, or your water is too hot or cold.
Nutrition
Calories: 400kcal | Carbohydrates: 64g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 1147mg | Potassium: 149mg | Fiber: 3g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 4mg