Thick-Crust Sicilian-Style Pizza

yield: 6 TO 8 SERVINGS
prep time: 30MINUTES MINS
cook time: 35MINUTES MINS
resting time: 1DAY D
total time: 1HOUR HR 5MINUTES MINS


For the Dough:

  • cups 281.25 g all-purpose flour
  • 2 cups 336 g semolina flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon instant rapid rise yeast
  • 1⅔ cups 416.67 ml ice water
  • 3 tablespoons olive oil
  • teaspoons 2.25 teaspoons salt

For the Sauce: (Or use your favorite - the homemade pizza sauce recipe is *really* good)

  • 3 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ¼ teaspoon 0.25 teaspoon red pepper flakes
  • 28 ounce 793.79 g can crushed tomatoes
  • 2 teaspoons granulated sugar
  • ½ teaspoon 0.5 teaspoon salt

For the Pizza:

  • ¼ cup 54 ml olive oil
  • 2 ounces 56.7 g grated Parmesan cheese, 1 cup
  • 12 ounces 340.2 g mozzarella cheese, shredded (3 cups)


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


Herbed Garlic Butter Pizza Crust


  • 6 cloves 30 grams garlic, chopped
  • 1 stick 227 grams unsalted butter
  • 2 tablespoons 10 grams dried oregano
  • 1 teaspoon 5 grams flaky sea salt


  • Chop the garlic finely, then add it to the butter and oregano in a small saucepan over medium heat. Wait until the butter melts and the garlic is fragrant, then stir to combine the ingredients. Let the mixture cool until it reaches a spreadable consistency, then fold in the salt.
  • Using a pastry brush, roughly paint the garlic butter onto your pizza crust, garlic knots or bread dough.


If you use this garlicky treat on a pizza crust, brush it on after the bake to prevent the butter getting too hot and burning in your oven.