Sicilian Sheet Pan Dough
Sicilian Sheet Pan Dough creates a thick, fluffy pizza base with a crisp golden underside and pleasantly chewy centre. This easy yeast dough is ideal for tomato sauce, mozzarella, vegetables, herbs, and other favourite pizza toppings.
Equipment
- Baking sheet
- Kitchen towel
- Mixing Bowl, Large
- oven
- plastic wrap
- Rolling Pin
Ingredients
- 500 g All-Purpose Flour
- 325 ml Warm Water
- 2 tablespoons Extra-Virgin Olive Oil
- 7 g Active Dry Yeast
- 1 teaspoon Granulated Sugar
- 1 teaspoon Kosher Salt
Instructions
For the Dough
- Pour the warm water into a large mixing bowl.
- Add the granulated sugar and stir until dissolved.
- Sprinkle the active dry yeast over the water.
- Let the mixture stand for 10 minutes until frothy.
- Add the olive oil and kosher salt to the activated yeast.
- Gradually add the all-purpose flour while stirring.
- Continue mixing until a rough dough forms.
- Transfer the dough to a lightly floured work surface.
- Knead for 7 minutes until the dough is smooth and elastic.
- Place the dough in a lightly greased mixing bowl.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1½ hours or until doubled in size.
For Shaping and Baking
- Preheat the oven to 425°F (220°C).
- Grease a baking sheet lightly with olive oil.
- Press down the risen dough gently to release excess air.
- Transfer the dough to the prepared baking sheet.
- Roll or stretch the dough evenly to fit the baking sheet.
- Cover the dough loosely and let it rest for 15 minutes.
- Bake the untopped pizza base for 15 minutes until lightly golden and beginning to crisp.
- Remove the baking sheet carefully from the oven.
- Add the desired sauce, cheese, vegetables, and other toppings.
- Return the pizza to the oven.
- Bake for another 7 minutes until the crust is golden and the cheese is melted and bubbling.
- Let the pizza rest briefly before slicing and serving.
Notes & Wine Advice
Serving Suggestions
Top the pizza base with tomato sauce, fresh mozzarella, sliced tomatoes, basil, and olive oil. Mushrooms, roasted peppers, olives, onions, artichokes, or grilled zucchini are also suitable. Serve the pizza with our Classic Italian Caprese Salad for a complete Italian-inspired meal.Recipe Notes
The water should feel warm but not hot because excessive heat can kill the yeast. A properly activated yeast mixture becomes foamy within 10 minutes. Greasing the baking sheet with olive oil prevents sticking and helps create the characteristic crisp underside.Variations
Replace 100 grams of all-purpose flour with fine semolina for a slightly firmer texture. Add dried oregano, garlic powder, or finely chopped rosemary to the dough. For a whole-wheat variation, replace up to half of the all-purpose flour with whole-wheat flour and add a little extra water when necessary.Storage and Freezing
Refrigerate risen dough in a lightly oiled, covered bowl for up to 24 hours. Allow it to return to room temperature before shaping. The dough can also be frozen after its first rise for up to three months. Thaw it overnight in the refrigerator before bringing it to room temperature.Wine Advice
A crisp Italian Pinot Grigio works well with mozzarella, tomato, and vegetable toppings. For pizzas topped with mushrooms, cured meat, or a rich tomato sauce, choose a light-bodied Sangiovese.Nutrition values
Calories: 515 kcal | Carbohydrates: 96 g | Protein: 13 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 490 mg | Sugar: 1 g