Thick Sicilian Pizza Dough (Easy Recipe)

This thick Sicilian-style pizza uses a soft, high-hydration dough baked in a well-oiled 9 × 13-inch pan. Mix flour, water, salt, instant yeast, and olive oil, then let the dough rise until puffy. Stretch it gently, add a moderate amount of toppings, and bake at 450°F until the base is browned and the center is set.

If you avoid wheat or gluten, this dough is not suitable as written: it contains wheat flour. Check labels on yeast and toppings, too, and prevent cross-contact if you are cooking for someone with an allergy. The recipe uses olive oil; choose another oil only if it suits your needs and can handle the oven temperature.

The method is designed for a standard home oven and a common 9 × 13-inch pan. The dough will feel wetter and softer than many hand-shaped pizza doughs. That is expected. Give it time to rise, use oil to help it move, and stretch it in stages rather than forcing it into the corners.

Choose and Prepare the Pan

A 9 × 13-inch pan gives this dough room to rise into a thick, rectangular pizza. Use bare, anodized, or manufacturer-rated oven-safe aluminum or steel. These options conduct heat well, but the pan maker’s temperature limit always takes priority over a general recipe temperature.

Oil the pan before adding the dough so the base releases and fries gently against the metal. Use 1 to 2 tablespoons of olive oil or refined high-heat oil. Spread it across the base and corners, but avoid leaving a deep pool of oil that could smoke.

Do not put a cold pan into a very hot oven or plunge a hot pan into cold water. A sudden temperature change can distort metal or harm a coating. Do not assume a pan’s safe temperature from its thickness or appearance; check its instructions.

Mix, Proof, Top, and Bake the Dough

This recipe makes enough dough for one thick pizza in a 9 × 13-inch pan. Its water level is 72 percent of the flour weight, a measure called hydration. That high hydration helps create a soft, airy crumb, but it also makes the dough sticky and easier to handle with oiled hands than with extra flour.

Ingredients

Baker’s percentage compares each ingredient’s weight with the flour weight. For example, 360 g water divided by 500 g flour gives 72 percent. A kitchen scale makes these amounts more reliable than volume measures, especially for flour.

1. Mix and rest

Add the flour, water, yeast, and salt to a large bowl. Mix until no dry flour remains. The dough will look rough and sticky. Work in the 15 g of olive oil, cover the bowl, and let the dough rest for 15 minutes.

A rest gives the flour time to absorb water. Afterward, wet or lightly oil your hands and fold the dough over itself several times. To fold, lift one edge, stretch it gently, and bring it over the middle. Turn the bowl and repeat around the dough. The goal is to gather it into a smoother mass, not to knead it until firm.

2. Let the dough rise

Cover the bowl and leave it at room temperature until the dough looks puffy, usually about 1½ to 2½ hours. Room temperature and yeast activity affect the timing, so use the dough’s appearance as well as the clock. If the room is cool, it may take longer.

“Proof” means letting yeast make gas that expands the dough. For this recipe, look for visible puffiness and a softer, aerated feel. The dough does not need to double by a precise amount before you move it to the pan.

3. Stretch it in stages

Spread 1 to 2 tablespoons of oil across the pan. Transfer the dough into it, turning it once so the surface gets lightly coated. Gently stretch it toward the corners. If it pulls back, stop and let it rest for 15 to 30 minutes, then stretch again. Resting helps the dough relax.

This gradual approach is easier than pulling hard on the dough. If a corner remains short after the second stretch, give it another brief rest. Avoid adding lots of flour to control stickiness; oil on your hands and in the pan is a better fit for this wet dough.

4. Preheat, top, and bake

Set a rack in the lower third of the oven. Preheat to 450°F (232°C) for at least 30 minutes, and check that your pan is rated for this heat. Add sauce and toppings without weighing down the dough. A heavy layer can make the center harder to cook through.

Bake for about 20 to 25 minutes. The exact time varies with your oven, pan, and toppings. If your oven browns unevenly, rotate the pan once during baking. Look for a browned underside and a center that is cooked through, not wet or gummy.

A thick pizza can brown on top before its center is ready, especially when it carries many toppings. Keep the toppings moderate and confirm the center is set before removing the pan. If it needs more time, bake in short increments rather than relying only on the clock.

Release, Clean, and Maintain the Bakeware

Let the pizza sit in the pan for 5 minutes after baking. This brief rest helps the structure settle before you move it. Loosen the edges with a non-metal utensil if the pan is coated, then transfer the pizza to a cutting board. Let the pan cool before washing it.

Use warm water and a soft sponge to clean the pan. Avoid metal utensils, abrasive scouring pads, and aerosol cooking spray on nonstick bakeware, as these can damage the coating or leave residue. Follow the maker’s care instructions if they differ from these general steps.

For bare steel, dry the pan promptly after washing. Do not cool a hot pan under cold water. Once the pizza is out, allow the pan to reach a safe temperature before cleaning or storing it.

Rest, Slice, and Serve Sicilian Pizza

Resting the pizza for 5 minutes before release is usually enough to make it easier to handle. After you transfer it to a board, slice it with a suitable knife and serve. If the center seems underdone when you cut the first piece, return the pan to the oven and bake for a few more minutes.

The finished base should be browned, with a cooked center and a thick, airy interior. If you want to add more toppings next time, keep the dough method the same and increase the topping load gradually. That makes it easier to judge how your oven and pan handle the thicker layer.

Frequently Asked Questions

These quick answers cover the main questions about mixing, proofing, pan choice, and baking this thick pizza dough. Use the recipe’s visual cues along with the times, since room temperature, pan material, and oven calibration can change how quickly the dough rises and bakes.

Can I use all-purpose flour instead of bread flour?
Yes. The recipe works with either bread flour or all-purpose flour.

How wet should Sicilian pizza dough feel?
It should feel soft, sticky, and wetter than a firm hand-shaped dough. Use oiled hands rather than adding lots of flour.

Can I measure the ingredients by volume?
A scale is more reliable, especially for flour. Volume measures can vary with how flour is scooped and packed.

How long should the dough rise?
Let it rise at room temperature until puffy, about 1½ to 2½ hours. The exact time depends on room temperature and yeast activity.

What should I do if the dough will not stretch to the corners?
Cover it and rest it for 15 to 30 minutes. Then try again gently.

Can I use a nonstick pan?
Only use one if its stated oven limit is above 450°F (232°C). Follow the maker’s instructions and use non-metal tools.

Do I need to preheat the pan?
No. Oil the pan and add the dough before baking. Preheat the oven, not the pan.

Why is the center gummy?
The pizza may need more baking time, or the toppings may be too heavy. Check that the center is set and bake in short increments if needed.

How long does this pizza bake?
Start checking around 20 minutes. It often takes 20 to 25 minutes, but the pan, toppings, and oven can change the timing.

How should I clean the pan after baking?
Let it cool, then wash with warm water and a soft sponge. Dry bare steel promptly and follow any care instructions for coated pans.

For a reliable thick Sicilian-style base, weigh the dough ingredients, let the dough rise until puffy, and stretch it in stages. Bake in a fully preheated oven, then check the base and center before serving.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)