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Thick-Crust Sicilian-Style Pizza

An amazing thick crust pizza topped with a hearty tomato sauce and lots of Parmesan and mozzarella cheese.
Course Main Course
Cuisine American, Italian
Prep 30 minutes
Cook 35 minutes
Resting time 1 day
Total 1 hour 5 minutes
Servings 6 to 8 servings
Calories 848 kcal
Author Michelle


For the Dough:

  • cups all-purpose flour
  • 2 cups semolina flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon instant rapid rise yeast
  • 1⅔ cups ice water
  • 3 tablespoons olive oil
  • teaspoons salt

For the Sauce:

  • 3 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 28 ounce can crushed tomatoes
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt

For the Pizza:

  • ¼ cup olive oil
  • 2 ounces grated Parmesan cheese 1 cup
  • 12 ounces mozzarella cheese shredded (3 cups)


  1. Make the Dough: Using a stand mixer fitted with a dough hook, mix the all-purpose flour, semolina flour, sugar and yeast on low speed until combined. With the machine running, slowly add the water and oil until a dough forms and no dry flour remains, 1 to 2 minutes. Cover with plastic wrap and let dough rest for 10 minutes.
  2. Add the salt to the dough and mix on medium speed until the dough forms a satiny, sticky ball that clears the sides of the bowl, 6 to 8 minutes. Remove the dough from the bowl and knead briefly on a lightly floured counter until smooth, about 1 minute. Shape the dough into a tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours.
  3. Make the Sauce: Heat the oil and garlic in a medium saucepan over medium-low heat, stirring occasionally, until the garlic is fragrant and just beginning to brown, about 2 minutes. Add the tomato paste, oregano and red pepper flakes and cook until fragrant, about 30 seconds. Add the crushed tomatoes, sugar and salt and cook, stirring occasionally, until the sauce measures 2 cups, 25 to 30 minutes. Transfer to a bowl, allow to cool, and refrigerate until needed.
  4. Make the Pizza: Place a baking stone on the upper-middle rack and preheat oven to 500 degrees F. Spray a rimmed baking sheet with non-stick cooking spray, then coat the bottom of the pan with the olive oil.
  5. Remove the dough from the refrigerator and transfer to a lightly floured surface. Lightly flour the top of the dough and gently press into a 12x9-inch rectangle. Using a rolling pin, roll the dough into an 18x13-inch rectangle. Transfer the dough to the prepared baking sheet, fitting the dough into the corners. Spray the top of the dough with non-stick cooking spray and lay a sheet of plastic wrap over the dough. Place a second baking sheet on the dough and let it stand for 1 hour.
  6. Remove the top baking sheet and plastic wrap. Gently stretch and light dough to fill the pan. Spread the sauce in an even layer over the surface of the dough, leaving a ½-inch border. Sprinkle the Parmesan evenly over the entire surface of the dough, then repeat with the mozzarella cheese.
  7. Place the pan on the baking stone, reduce the oven temperature to 450 degrees F and bake until the cheese is bubbly and browned, 20 to 25 minutes, rotating the pan halfway through baking. Remove the pan from the oven and cool on a wire rack for 5 minutes. Run a knife around the rim of the pan to loosen the pizza. Transfer to a cutting board, cut into squares and serve.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Thick-Crust Sicilian-Style Pizza
Amount Per Serving
Calories 848 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 12g75%
Cholesterol 53mg18%
Sodium 1769mg77%
Potassium 649mg19%
Carbohydrates 91g30%
Fiber 6g25%
Sugar 8g9%
Protein 31g62%
Vitamin A 815IU16%
Vitamin C 13.2mg16%
Calcium 463mg46%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.