Christoph and Steffi's Food and Travel & Christoph and Steffi's Food and Travel
Thick square slices of Sicilian pizza showing an airy crumb and a deeply crisp base
AI-generated image · OpenAI image generation · AI-generated
Main SicilianItalian VeganNut-free pizzabreadpan-pizzamake-ahead

Sicilian-style pizza

A thick, airy rectangular pan pizza with a well-proofed bread-like crumb and a crisp oil-fried base.

Prep35 min
Cook28 min
Rest270 min
Oven230°C
Servings8
Cook mode

Adapted from King Arthur Baking's Sicilian-style formula and Pizza Today's distinction between long-proofed Sicilian and thinner Grandma pizza

Ingredients

Written for a 33 × 46 cm dish

Units
Temperature
Servings
8

Dough

  • 540 g strong bread flour
  • 395 ml lukewarm water
  • 12 g fine salt
  • 6 g instant yeast

For the pan

  • 35 g olive oil, for the bottom and sides of the pan

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Mix the flour, water, salt, and yeast until shaggy. Rest for 15 minutes, then knead for 6 to 8 minutes until the very soft dough is smooth and stretches without tearing. The dough weighs about 955 g.
  2. Cover and ferment at room temperature for 1 hour. For deeper flavour, refrigerate for 12 to 24 hours after that rise, then let the dough stand covered for 45 minutes before panning.
  3. Put all 35 g olive oil into a dark 33 x 46 cm metal pan and coat the bottom and sides. Transfer in the dough, turn it once in the oil, and press it partway toward the corners. Rest for 15 minutes whenever it resists, then continue until the pan is filled.
  4. Cover and give the dough a 1 1/2 to 2 hour pan proof, longer if it is still cool. It must be well-proofed: visibly thick, airy, softly wobbling, and marked by bubbles beneath the surface.
  5. Heat the home oven to 230°C with a rack in the lower third. Parbake the bare dough for 9 to 11 minutes, until set and only just beginning to colour.
  6. Use the topping selector below for exact quantities, assembly order, and before-bake and after-bake steps. Keep wet ingredients within the selected preset’s stated Sicilian capacity so the airy crumb stays open. Apply any before-bake ingredients gently without pressing out the proofed dough.
  7. Return the pan to the lower rack for 14 to 18 minutes, rotating once. Follow the selector for finishing ingredients. If the top needs more colour after the base is crisp, move it higher for the final 2 minutes.
  8. Rest for 5 minutes, loosen the edges, and move the pizza to a rack so steam cannot soften the oil-fried base. Cut only after another 5 minutes.

Notes

  • Baker’s percentages: strong bread flour 100%, water 73.5%, salt 2.2%, and instant yeast 1.1%. The exact dough weight is 955 g for one 33 x 46 cm pan.
  • This is deliberately thick and well-proofed, with a soft, bread-like crumb. It is not Grandma pizza, which uses less dough for the same large-pan footprint and receives a much shorter pan proof.
  • The oil is part of the cooking method, not merely a release coating. Contact between the dough, oil, dark metal, and low oven heat creates the crisp oil-fried base.
  • The topping selector supplies the complete topping load and timing. This page owns only the thick Sicilian dough, its pan proof, and the two-stage home-oven bake.
  • A home oven cannot reproduce a commercial deck oven’s floor heat. A dark metal pan on the lower rack, a full preheat, and prompt transfer to a rack are the practical substitutes.
  • Dense crumb means the pan proof ended too soon. A pale or soft bottom means the pan was too light, the rack too high, or the pizza remained in the pan after baking.
  • Refrigerate cooled slices in a sealed container for up to 3 days. Reheat at 220°C on a rack or directly on a preheated tray until the crumb is hot and the base is crisp again.

Sources consulted

Choose your topping

Make the dough with the recipe above, then open one option below. Each dropdown gives the topping quantities for one 30 cm thin pizza. Follow that pizza style's own size guidance when scaling.

Margherita Enough topping for one 30 cm thin pizza

Choose a fresh tomato and olive oil route or the simpler house tomato sauce route.

Ingredients

  • 20 ml olive oil , for the fresh tomato route and finishing
  • 1 small clove garlic , finely grated
  • 1 pinch each fine salt and black pepper
  • 140 g ripe tomato , thinly sliced, drained, and patted dry for route A
  • 110 g house tomato pizza sauce , use instead of fresh tomato for route B
  • 110 g fresh soft mozzarella , drained, torn, and patted dry
  • 8 leaves fresh basil
  • 10 ml, optional balsamic reduction

Sauce recipes

Before baking

  1. Route A: brush with garlic, 15 ml olive oil, salt, and pepper, then add dry tomato and mozzarella.
  2. Route B: spread the house tomato sauce, season with oregano and thyme if desired, then add mozzarella.

After baking

  1. Add basil, the remaining olive oil, and optional balsamic reduction.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Mixed mushroom Enough topping for one 30 cm thin pizza

A delicate yogurt-based pizza with mozzarella and several well-browned mushroom varieties.

Ingredients

  • 110 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 220 g mixed mushrooms , sliced, cooked dry, and cooled
  • 10 ml olive oil , for browning the mushrooms
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Brown the mushrooms in a wide hot pan until their released water has evaporated. Cool them.
  2. Spread the yogurt sauce, add mozzarella, then distribute the cooked mushrooms without piling them.

After baking

  1. Season lightly and serve this delicate pizza before spicy or strongly flavoured pizzas.

Best styles

Neapolitan, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy salami and mushroom Enough topping for one 30 cm thin pizza

The dependable crowd favourite with red sauce, mozzarella, spicy salami, and browned mushrooms.

Ingredients

  • 100 g house tomato pizza sauce
  • 110 g low-moisture mozzarella , shredded
  • 55 g spicy salami or pepperoni , thinly sliced and ready to eat
  • 100 g mushrooms , sliced, browned dry, and cooled

Sauce recipes

Before baking

  1. Spread the red sauce, add mozzarella, then distribute the salami and dry cooked mushrooms evenly.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Chicago tavern, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Black and Blue Enough topping for one 30 cm thin pizza

Blackberry sauce supports thin apple, blue cheese, walnuts, and a light layer of mozzarella.

Ingredients

  • 90 g blackberry pizza sauce
  • 80 g crisp apple , very thinly sliced and patted dry
  • 60 g blue cheese , crumbled
  • 25 g walnuts , roughly chopped
  • 55 g low-moisture mozzarella , lightly shredded

Sauce recipes

Before baking

  1. Spread the cooled blackberry sauce. Add apple in one layer, then blue cheese, walnuts, and a light scattering of mozzarella.

After baking

  1. Rest for 2 minutes so the fruit sauce settles.

Best styles

Neapolitan, New York, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Chimichurri steak Enough topping for one 30 cm thin pizza

Chimichurri and mozzarella bake on the dough, while rested medium rare skirt steak goes on afterward.

Ingredients

  • 50 ml house chimichurri , reserve 5 ml for finishing
  • 90 g low-moisture mozzarella , shredded
  • 35 g, optional onion , thinly sliced
  • 70 g, optional mushrooms , browned dry and cooled
  • 180 g skirt steak , kept separate from ready-to-eat ingredients
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Use separate utensils and a clean plate for raw steak. Grill it over high heat to medium rare, rest for 8 minutes, then slice thinly across the grain.
  2. Spread 45 ml chimichurri, add mozzarella, and add optional onion and cooled mushrooms. Do not put the steak on before baking.

After baking

  1. Add the rested sliced steak only after the pizza leaves the oven, then spoon over the reserved chimichurri.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Pesto chicken Enough topping for one 30 cm thin pizza

Basil pistachio pesto, mozzarella, and fully cooked chicken with two safe timing options.

Ingredients

  • 70 g basil pistachio pesto
  • 100 g low-moisture mozzarella , shredded
  • 130 g, optional fully cooked chicken , reached at least 74°C, then chilled promptly or kept hot

Sauce recipes

Before baking

  1. Spread pesto and add mozzarella.
  2. Cold fully cooked chicken may be distributed on top before baking. Do not use raw or partly cooked chicken.

After baking

  1. Alternatively, slice warm grilled chicken that has reached 74°C and add it after baking.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Big Dill Enough topping for one 30 cm thin pizza

Yogurt, dill, garlic, mozzarella, and full coverage of thin, well-drained pickle coins.

Ingredients

  • 120 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 130 g dill pickles , thin coins, drained and patted very dry
  • 30 g, optional feta , crumbled

Sauce recipes

Before baking

  1. Spread the yogurt sauce, add mozzarella, cover evenly with dry pickle coins, and add optional feta.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy Greek Enough topping for one 30 cm thin pizza

A bright mix of peppers, onion, green olives, garlic, tomato, and feta on red or yogurt sauce.

Ingredients

  • 75 g house tomato sauce or Greek-spiced yogurt sauce
  • 50 g low-moisture mozzarella , lightly shredded
  • 35 g bell pepper , thinly sliced and patted dry
  • 20 g pickled hot peppers , well drained
  • 20 g onion , thinly sliced
  • 25 g green olives , sliced and drained
  • 1 small clove garlic , finely grated
  • 35 g tomato , seeded, diced, drained, and patted dry
  • 45 g feta , crumbled
  • 10 ml, optional balsamic glaze

Sauce recipes

Before baking

  1. Spread the selected sauce. Add light mozzarella, dry vegetables, olives, garlic, tomato, and feta in an even layer.

After baking

  1. Finish with optional balsamic glaze.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Bee Sting Enough topping for one 30 cm thin pizza

Red sauce, good ham, mozzarella, optional hot peppers, and a hot honey finish.

Ingredients

  • 100 g house tomato pizza sauce
  • 90 g ready-to-eat cooked ham , full slices or torn pieces
  • 100 g low-moisture mozzarella , shredded
  • 25 g, optional pickled hot peppers , well drained
  • 20 g hot honey

Sauce recipes

Before baking

  1. Spread the tomato sauce, then add ham, mozzarella, and optional well-drained hot peppers.

After baking

  1. Drizzle with hot honey only after baking.

Best styles

Neapolitan, New York, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Golden Garden Enough topping for one 30 cm thin pizza

Garlic olive oil, soft-ripened cheese, thin cauliflower, dates, walnuts, and honey.

Ingredients

  • 35 ml garlic olive oil pizza base
  • 85 g Brie or Camembert , thinly sliced
  • 90 g cauliflower florets , sliced very thin, blanched 2 minutes, drained, cooled, and dried
  • 35 g pitted dates , thinly sliced
  • 25 g walnuts , roughly chopped
  • 50 g low-moisture mozzarella , lightly shredded
  • 20 g honey or hot honey

Sauce recipes

Before baking

  1. Brush on the garlic olive oil. Add Brie or Camembert, dry cauliflower, dates, walnuts, and a light scattering of mozzarella.

After baking

  1. Drizzle with honey or hot honey.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy Perogy Enough topping for one 30 cm thin pizza

A garlic dairy base with tender potato, two cheeses, onion, optional cooked meats, green onion, and sour cream.

Ingredients

  • 90 g plain garlic yogurt or crème fraîche base , mix thick yogurt or crème fraîche with grated garlic, salt, and pepper; no dill
  • 120 g waxy potato , cut into 2 mm slices, cooked just tender, drained, and dried
  • 60 g low-moisture mozzarella , shredded
  • 30 g cheddar , shredded
  • 25 g onion , thinly sliced
  • 30 g, optional cooked bacon , crisped, drained, and crumbled
  • 60 g, optional fully cooked ground beef , reached at least 71°C, drained, and cooled
  • 1 whole, optional cooked potato and cheese pierogi , sliced as a variation, not the core topping
  • 15 g green onion , thinly sliced
  • 30 g sour cream

Before baking

  1. Spread the plain garlic dairy base. Add dry potato slices, mozzarella, cheddar, and onion.
  2. Choose one rich addition: pre-cooked bacon, fully cooked ground beef, or the optional cooked pierogi variation. Never combine all three and never add raw meat.

After baking

  1. Finish with green onion and small spoonfuls of sour cream.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Inspiration source: Boston Pizza

Big Mac Pizza Enough topping for one 30 cm thin pizza

Beef, cheddar, tomato sauce, mozzarella, onion, and tomato finished with burger sauce and iceberg lettuce.

Ingredients

  • 70 g house tomato pizza sauce
  • 95 g fully cooked ground beef , seasoned, cooked to at least 71°C, and drained
  • 30 g cheddar , shredded
  • 55 g low-moisture mozzarella , shredded
  • 20 g onion , finely diced
  • 45 g tomato , seeded, diced, drained, and patted dry
  • 40 g house burger sauce
  • 35 g iceberg lettuce , finely shredded, washed, and dried

Sauce recipes

Before baking

  1. Spread tomato sauce. Add drained cooked beef, cheddar, mozzarella, onion, and dry tomato.

After baking

  1. Drizzle with burger sauce and add fresh shredded iceberg lettuce only after baking.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

House Hawaiian Enough topping for one 30 cm thin pizza

Barbecue and tomato sauce, excellent ham, pineapple, jalapeño, two cheeses, and optional cooked bacon.

Ingredients

  • 70 g barbecue tomato pizza sauce
  • 70 g high-quality ready-to-eat ham , cut into bite-size pieces
  • 60 g low-moisture mozzarella , lightly shredded
  • 70 g pineapple , small pieces, thoroughly drained and patted dry
  • 18 g jalapeño or candied jalapeño , sliced and well drained
  • 20 g cheddar , shredded
  • 30 g, optional cooked bacon or candied bacon , drained and crumbled

Sauce recipes

Before baking

  1. Spread the barbecue tomato sauce. Add ham, light mozzarella, very dry pineapple, jalapeño, cheddar, and optional pre-cooked bacon.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Hohenloher Blootz topping Enough topping for one 30 cm thin pizza

The house pizza adaptation with Schmand or Greek yogurt, onion, pre-cooked bacon, and a little mozzarella.

Ingredients

  • 120 g Schmand or thick Greek yogurt
  • 1 pinch each salt and black pepper
  • 65 g onion , very thinly sliced
  • 65 g pre-cooked bacon , thin pieces, drained and cooled
  • 55 g low-moisture mozzarella , lightly shredded

Before baking

  1. Season and spread the Schmand or yogurt, then add onion, pre-cooked bacon, and a little mozzarella.

After baking

  1. Serve hot. This is the shared house adaptation, not the egg-bound regional version.

Best styles

Hohenloher Blootz, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Good with

Sources consulted

The pan oil and assembly have been adapted for a crisp home-oven base without copying source prose.

From Christoph Mayer

Enjoyed this? Buy us a coffee ☕

Cooked this?

How was it?