Sheet Pan Pizza – A Wiley Favorite!

I have lived with my husband since 1996, and we have pretty much always had a weekly pizza night. For over 20 years, pizza night meant a night out at our favorite local pizza joint. Arturo’s in NY (this was also the site of our very first date!), Inky’s in Toledo, Pizzeria Serio in Chicago, and then Tony Tutto’s and Sandrino here in Marin.

None of these joints, though, carry Sicilian pizza. Sicilian pizza was always a special treat growing up on Long Island, and I hadn’t had it in forever, so when I saw a recipe for it on Serious Eats a few years ago, I knew I had to give it a try. And, OMG. It’s outrageously good. It’s outrageously easy. It’s our Friday night go-to and we love it beyond belief.

Yield: 4

Sheet Pan Pizza

Sheet Pan Pizza

This recipe was adapted from J. Kenji Lopez-Alt's amazing Sicilian pizza recipe from Serious Eats. I make it every week and have it down to a science and tweaked to our family's preferences. If you do not have a stand mixer or a scale, definitely use his version!

Prep Time 30 minutes
Cook Time 17 minutes
Additional Time 2 hours
Total Time 2 hours 47 minutes


  • 350 grams bread flour
  • 150 grams all-purpose flour
  • 10 grams kosher salt
  • 5 grams active dry yeast
  • 2 Tablespoons extra virgin olive oil
  • 347 grams room temperature water
  • 1/3 cup extra virgin olive oil
  • Toppings of your choice: sauce, cheese, veggies, pine nuts (my favorite), anchovies, salami, pepperoni, bacon


  1. Put the bowl of your stand mixer on your scale, set it to grams and tare it (make the weight of the scale zero).
  2. Add the two flours, salt, yeast and 2 Tablespoons of olive oil.
  3. Put the bowl back on the mixer and mix on low for just a few seconds to combine.
  4. Set the bowl back on the scale, tare it, and add the water (I like to drizzle it around the outside of the bowl to better facilitate mixing).
  5. Put the bowl back on the mixer and mix at medium speed for six minutes.
  6. While it's mixing, pour the 1/3 cup of olive oil into an 18x13 sheet pan and use a pastry brush (or your hands) to spread it all over, including up the rims. This will seem like a lot of oil, but trust me! Keep the brush and oily measuring cup handy (you will need them again momentarily).
  7. Once the dough is done mixing, dump/scrape it onto the sheet pan. Grab that pastry brush and brush the top of the dough with oil (using what's left clinging to the cup as well as excess oil on the pan itself). Make sure the dough is totally covered in the oil, and then cover the pan with plastic wrap.
  8. Let the dough proof for two hours. I do this in my oven using the proof setting, but it also works fine to just set the tray on your counter.
  9. Once the dough has proofed (it will be way bigger!), push it out to fill the pan. Top it however you like! I always make sure the sauce goes all the way out to the sides. With sheet pan pizza, I think it's nuts to not have every inch covered in sauce and toppings - you don't need a border like you do on a round pizza.
  10. Preheat the oven to 550 degrees.
  11. Cook the pizza for 17 minutes total, rotating it halfway through.
  12. We almost immediately remove it from the pan using two metal spatulas and cool it for five minutes on a cooling rack. We then transfer to a large cutting board to facilitate cutting.
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