Sicilian pizza
Sicilian pizza is a medium Italian‑American recipe that serves 4. 420 calories per serving. Recipe by DannyDoughBallz on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $6.72 total, $1.68 per serving
Ingredients
- 4 cups Bread Flour (high‑protein flour for chewiness)
- 1.5 cups Water (lukewarm (about 105°F))
- 2 tsp Active Dry Yeast (proofed in warm water)
- 2 tbsp Olive Oil (extra‑virgin, plus extra for pan)
- 1 tsp Sugar (helps activate yeast)
- 2 tsp Salt (kosher or sea salt)
- 1 cup Canned Crushed Tomatoes (San Marzano if possible)
- 2 cloves Garlic (minced)
- 1 tsp Dried Oregano (optional)
- 12 oz Fresh Mozzarella (sliced or torn)
- ¼ cup Parmesan Cheese (freshly grated)
- ½ cup Fresh Basil Leaves (torn for garnish)
Instructions
Activate Yeast
In a small bowl combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5‑7 minutes until frothy.
Time: PT7M
Temperature: 105°F
Mix Dry Ingredients
In a large mixing bowl whisk together bread flour and salt.
Time: PT3M
Form Dough
Make a well in the flour, pour in the yeast mixture, olive oil, and stir with a rubber spatula until a shaggy dough forms.
Time: PT5M
Knead Dough
Knead the dough in the bowl or on a lightly floured surface for 8‑10 minutes until smooth and elastic. If using a stand mixer, knead on low speed for 6‑7 minutes.
Time: PT10M
First Rise
Shape the dough into a ball, coat lightly with olive oil, place back in the bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
Time: PT1H
Prepare Sauce
While the dough rises, heat a small saucepan over medium heat, add a drizzle of olive oil, sauté minced garlic for 30 seconds, then add crushed tomatoes, oregano, and a pinch of salt. Simmer for 10 minutes, then let cool.
Time: PT12M
Temperature: medium heat
Pre‑heat Oven and Pan
Place a pizza stone or an empty baking pan on the middle rack and pre‑heat the oven to 475°F (245°C). Also lightly oil the 9×13 in baking pan with olive oil.
Time: PT15M
Temperature: 475°F
Shape Dough in Pan
Punch down the risen dough, turn it onto the oiled baking pan, and stretch it gently to the edges, creating a slightly thicker rim around the perimeter.
Time: PT5M
Add Toppings
Spread the cooled tomato sauce evenly over the dough, leaving a small border. Distribute sliced mozzarella over the sauce, then sprinkle grated Parmesan on top.
Time: PT5M
Bake Pizza
Slide the pan onto the pre‑heated stone (or keep on the pan) and bake for 18‑20 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
Time: PT20M
Temperature: 475°F
Finish and Serve
Remove pizza from oven, drizzle with a little extra‑virgin olive oil, scatter torn basil leaves, let rest 5 minutes, then cut into squares and serve.
Time: PT5M
Nutrition Facts
- Calories
- 420
- Protein
- 18 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (use 1 cup per cup of bread flour)
- Instead of Active Dry Yeast: Instant yeast (use 1½ tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, blended
- Instead of Fresh Mozzarella: Low‑moisture mozzarella
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Large Mixing Bowl
- Stand Mixer with Dough Hook (optional) (optional)
- 9×13 in (23×33 cm) Baking Pan
- Plastic Wrap
- Pizza Stone or Baking Sheet (for pre‑heat) (optional)
- Sharp Knife or Pizza Cutter
- Measuring Cups and Spoons
- Small Saucepan
- Rubber Spatula
- Oven Mitts
Critical Steps — Do Not Skip
- Activate Yeast
- Knead Dough
- First Rise
- Pre‑heat Oven and Pan
- Shape Dough in Pan
- Bake Pizza
Chef Tips from the Video
- For extra flavor, add a pinch of red‑pepper flakes to the sauce.
- Use a combination of low‑moisture mozzarella and fresh mozzarella for a perfect melt and stretch.
Troubleshooting
Dough does not rise
Check that the yeast is fresh and that the water temperature was warm, not hot. Place the dough in a warmer spot or add a pinch more sugar to feed the yeast.
Soggy bottom crust
Make sure the pan is well‑oiled and pre‑heated. Use a pizza stone or bake on the lowest oven rack for extra bottom heat.
Cheese burns before crust is done
Cover the pizza loosely with foil halfway through baking to protect the cheese while the crust finishes cooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven to retain crispness.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- The dough can be prepared a day ahead and refrigerated after the first rise; bring to room temperature before shaping.
- Sauce can be made up to 3 days in advance and stored in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of Sicilian Grandma Pizza in Italian‑American cuisine?
Sicilian Grandma Pizza, also called "Grandma pie," originated in New York City’s Italian immigrant neighborhoods in the early 20th century. It was a home‑cooked alternative to the thin‑crust Neapolitan style, baked in a rectangular pan, and became a staple of family gatherings and neighborhood pizzerias.
What are the traditional regional variations of Sicilian Grandma Pizza in New York‑style pizza culture?
In New York, some families use a thicker, focaccia‑like dough, while others keep it lighter with higher hydration. Toppings can range from simple tomato‑cheese to added anchovies, herbs, or a sprinkle of grated pecorino, reflecting each household’s heritage.
How is authentic Sicilian Grandma Pizza traditionally served in New York City?
It is typically cut into square pieces and served hot, often drizzled with extra‑virgin olive oil and fresh basil. Many New York pizzerias serve it as a lunchtime staple, paired with a cold soda or a simple salad.
What occasions or celebrations is Sicilian Grandma Pizza traditionally associated with in Italian‑American culture?
Grandma pizza is a common dish for family gatherings, weekend lunches, and community festivals. Its easy, pan‑baked format makes it ideal for feeding large groups at birthdays, church picnics, and neighborhood block parties.
What other Italian‑American dishes pair well with Sicilian Grandma Pizza from the YouTube channel DannyDoughBallz?
DannyDoughBallz often pairs this pizza with classic sides like garlic knots, Caesar salad, or a simple arugula‑olive‑oil dressing. A chilled glass of Chianti or a craft lager also complements the hearty crust and tomato sauce.
What makes Sicilian Grandma Pizza special or unique in Italian‑American cuisine?
Its thick, airy crumb combined with a crispy, caramelized bottom sets it apart from thin‑crust New York slices. The pan‑baked method creates a focaccia‑like texture that holds generous toppings without becoming soggy.
What are the most common mistakes to avoid when making Sicilian Grandma Pizza at home?
Common errors include using low‑protein flour (resulting in a dense crust), under‑oiling the pan (causing sticking), and over‑loading toppings (making the crust soggy). Also, not pre‑heating the oven and pan sufficiently leads to a pale, floppy bottom.
Why does this Sicilian Grandma Pizza recipe use a high‑hydration dough instead of a traditional pizza dough?
A higher hydration (about 70 %) yields a light, airy crumb that mimics the focaccia‑like texture of authentic Grandma pies. It also helps develop gluten, giving the crust its characteristic chew and lift during the long rise.
Can I make Sicilian Grandma Pizza ahead of time and how should I store it?
Yes. Prepare the dough a day ahead, let it rise, then refrigerate covered. Shape, top, and bake when ready. Leftovers store in the refrigerator for up to three days or freeze for two months; reheat in a hot oven to restore crispness.
What texture and appearance should I look for when making Sicilian Grandma Pizza?
The crust should be golden‑brown with a slightly caramelized bottom, airy inside, and a crisp edge. The cheese should be melted, lightly browned, and the sauce should be bright red with a slight sheen from olive oil.
How do I know when Sicilian Grandma Pizza is done cooking?
The pizza is done when the crust reaches a deep golden color, the cheese is bubbling and lightly browned, and a tap on the bottom of the crust sounds hollow. If using a pizza stone, the bottom should be crisp and not soggy.
What does the YouTube channel DannyDoughBallz specialize in?
DannyDoughBallz focuses on approachable, step‑by‑step home baking and pizza tutorials, emphasizing classic American‑style pies, dough science, and practical tips for home cooks of all skill levels.
What is the cooking philosophy and style of the YouTube channel DannyDoughBallz?
DannyDoughBallz values clear, visual instruction, using everyday kitchen tools, and demystifying techniques like dough fermentation and high‑heat baking, so viewers can confidently recreate restaurant‑quality pizza at home.
Last updated: August 28, 2026
