How to Make Sicilian-Style Sheet Pan Pizza Dough for Grandma-Style & Detroit-Style Pizza

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber while bread flour improves texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often cheaper.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

Mix 4 cups of bread flour, 2 teaspoons of fine sea salt, 1 teaspoon of sugar, and 1 teaspoon of instant yeast in a large bowl.

Use a dough whisk or a wooden spoon to mix the dry ingredients until well incorporated.

Add 1 and 2/3 cups of warm tap water and 2 tablespoons of olive oil to the dry ingredients.

Mix until as much flour as possible is incorporated into the dough.

Knead the dough for about 5 minutes until it forms a smooth ball that doesn't stick to your hands.

Place 1 tablespoon of olive oil in a bowl with a tight-fitting lid and coat the bowl with the oil.

Put the dough ball in the bowl, turning it to coat it in the oil, and cover it with the lid.

Let the dough rise for about 1 to 2 hours until it doubles in size.

After rising, prepare a dark-colored rimmed baking sheet with 2 tablespoons of olive oil, spreading it out with your hands.

Place the dough in the baking sheet and spread it out evenly to the edges of the pan.

If the dough shrinks back while spreading, cover it with plastic wrap or a kitchen towel and let it rest for 15-20 minutes.

After resting, spread the dough evenly in the pan, ensuring it reaches the corners.

Poke the dough with your fingertips to prevent big bubbles from forming during baking.

Preheat the oven to 500°F (260°C) with a rack in the center.

Prepare toppings: use New York-style pizza sauce, Colby cheese, sliced cured meat (finocchiona), and sliced spring garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens