Sicilian Tomato Pan Pizza
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Pin
Sicilian Tomato Pan Pizza
Country
Italy
Difficulty
Intermediate
Published
June 13, 2026
Timing
Prep
35 min
Cook
22 min
Rest
12 hr
Total
12 hr 57 min
Ingredients
Makes 1 pizza
12 servings, 1 square each
Dough
A higher-hydration dough for a thick, open crumb.
Bread flour
500 g
Water
390 ml
Fine sea salt
12 g
Instant yeast
3 g
Olive oil
35 ml
Toppings
Crushed tomatoes
300 g
Oregano
1 tsp
Pecorino
40 g
Olive oil
2 tbsp
Method
1 Proof the pan dough
Let the dough rise slowly in the pan.
Proof the pan dough
Let the dough rise slowly in the pan.
- 1.1
Mix and fold
Mix a sticky dough, then fold it a few times during the first hour.
- 1.2
Spread and proof
Move to an oiled pan and proof until airy and jiggly.
2 Sauce and bake
Keep the topping simple and tomato-forward.
Sauce and bake
Keep the topping simple and tomato-forward.
- 2.1
Add tomato
Dimple the dough, spoon crushed tomatoes over the top, and season with oregano.
- 2.2
Bake crisp
Bake until deeply golden, then finish with pecorino and olive oil.
Equipment
Rectangular metal pan
Cooling rack
Nutrition
Calories
410
kcal
Protein
12 g
Carbs
62 g
Fat
12 g
Estimated per 1 square. Recipe makes 12 servings.