Sicilian-American sheet pizza comes from sfincione — Palermo’s spongy, oniony, bread-like pie — and then it went to school in New York bakeries. Taller than grandma, softer in the crumb, often sauce-forward, built to feed a table.
Give the dough a long proof in the pan so it gets those tall, glossy bubbles. Cook the sauce a little; this pie can take a deeper tomato. Oregano is not optional.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g bread flour
- 370 ml water
- 12 g salt
- 5 g instant yeast
- Olive oil
Premade dough
- 450–500 g store-bought pizza dough, proofed in a deep pan
Sauce and toppings
- Crushed tomatoes cooked 20 minutes with garlic and oregano
- Pecorino
- Mozzarella (optional)
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Low-Moisture MozzarellaCheck Amazon.comToppings
Locatelli Pecorino RomanoCheck Amazon.comHard Cheese
Check Amazon.com
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 270
- Protein
- 13 g
- Carbohydrates
- 32 g
- Fat
- 9 g
- Sodium
- 660 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Partanna extra-virgin olive oil, Locatelli Pecorino Romano, Low-moisture mozzarella.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Mix 500 g bread flour, 350 ml water, 12 g salt, 5 g yeast, and 20 g oil.
- 02Fold twice.
- 03Oil a deep pan, pour the dough in, proof until it fills the pan, 2–3 hours.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Sauce, mozzarella, a little more sauce.
- 02Oregano.
Cook
Oven
- 01Heat to 245°C (475°F).
- 02Bake 20–25 minutes until the crumb is set and the bottom is fried.
- 03Rest 10 minutes.
- 04Squares.
Gas pizza oven
- 01If the pan fits, medium flame, 10–14 minutes, turning.
- 02High flame will burn the top before the crumb sets.
- 03Rest.
- 04Squares.
Wood-fired oven
- 01Let the floor fall to about 300–330°C (575–625°F). 12–15 minutes, turning the pan.
- 02Rest 10 minutes.
- 03Squares, not triangles.
