Sicilian Style Pizza


  • My pizza dough, or  about 2 lbs of dough
  • 2 tbsp olive oil
  • 1 tbsp dried oregano, pinched with your fingers
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 15 oz can of tomato sauce
  • 3 cups mozzarella cheese, shredded
  • Pepperoni slices to cover, leaving 1 inch gaps
  • Fresh Italian sausage, casings removed (optional)
  • Sardines, flaked (optional)
  • 1/2 cup red onion (diced), optional
  • Black olives, sliced, optional
  • Grated parmesan cheese, optional
  • Your favorite pizza ingredients, optional

My kids are still, believe it or not, in the basic pizza eating style. They like either cheese, cheese and sausage, or cheese and pepperoni. I will focus on a 50/50 cheese and sausage/cheese and pepperoni, but as the man that I am, I recommend the red onion, sardines, and olives. You know what you like, so go for it. Just stick with the dough and process, and you should be good to go.

Begin by making the dough. Let it rise. It takes a few hours, so take that into consideration, or make the dough the night before, let it get to a good warmth and let the yeast do its thing.  Take in the smells. Nothing better than a kitchen that smells like yeasty dough!

Preheat your oven to 425 degrees, fahrenheit.

So you have the dough. Lightly flour it, very lightly. Take a large sheet tray, or at least 18×13, if not larger. Add the olive oil to the the sheet tray, and make sure the base is coated. Take your risen dough and place into the center of the tray. Begin massaging the dough, attempting to stretch the dough, without tearing it, to the edges of the sheet tray. Do your best.

Once you think you’ve done your best without tearing, shower it with the salt, pepper, and oregano. Cover the sheet tray and let it rise another hour, or so.

Once the dough rises a bit more, add the sauce, and gently spread all over the dough, lightly, not too heavy.

Add the mozzarella cheese, coating the sauce, then add your favorite ingredients. I was down for simple pepperoni, and sausage.

Place in a preheated oven for  about 35 minutes. What you are looking for is golden, crispy edges, a nice melted and golden cheese  crust in the center, and well, something better than Rocky Rococo’s.

Once cooked, take the sheet pan out of the oven and let it rest for about ten minutes for slicing into it.

Cut into long rectangular shapes and enjoy.