Sicilian Italian · Dinner

Sicilian sheet-pan pizza

Name: Sicilian sheet-pan pizza
Prep time: 35 min
Cook time: 55 min
Total time: 4 h 30 min
Yield: 12 squares
Cuisine: Sicilian Italian
Ingredients: 3 1/3 cups durum rimacinata flour, 400 grams; 3/4 cup Italian 00 flour, 100 grams; 1 1/4 cups warm water, 300 grams, plus up to 2 tablespoons if needed; 2 teaspoons instant yeast, 6 grams; 1 teaspoon sugar, 5 grams; 2 teaspoons fine sea salt, 10 grams; 6 tablespoons extra-virgin olive oil, divided; 3 large yellow onions, thinly sliced; 8 oil-packed anchovy fillets, divided; 1 28-ounce can crushed tomatoes; 1 teaspoon dried Sicilian oregano; 8 ounces caciocavallo or aged provolone, cut in small cubes; 1/2 cup coarse fresh breadcrumbs; 1/2 teaspoon black pepper

Palermo-style sfincione: a tall, spongy sheet-pan crust layered with anchovy, caciocavallo, slow-cooked tomato and onion, oregano, and crisp breadcrumbs.

About 4 hr 30 minTotal

About 1 hr 30 minActive

$Cost

ModerateDifficulty

Makes 12 squares

Equipment

Large mixing bowl
A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing
Wide skillet or sauté pan
Bench scraper or flexible spatula

Ingredients

1× recipe · Makes 12 squares

3 1/3 cups durum rimacinata flour, 400 grams
3/4 cup Italian 00 flour, 100 grams
1 1/4 cups warm water, 300 grams, plus up to 2 tablespoons if needed
2 teaspoons instant yeast, 6 grams
1 teaspoon sugar, 5 grams
2 teaspoons fine sea salt, 10 grams
6 tablespoons extra-virgin olive oil, divided
3 large yellow onions, thinly sliced
8 oil-packed anchovy fillets, divided
1 28-ounce can crushed tomatoes
1 teaspoon dried Sicilian oregano
8 ounces caciocavallo or aged provolone, cut in small cubes
1/2 cup coarse fresh breadcrumbs
1/2 teaspoon black pepper

Instructions

Mix both flours, water, yeast, sugar, sea salt, and 2 tablespoons oil until a very soft, sticky dough forms, adding the extra water only if stiff. Beat or fold vigorously 5 minutes. Cover and rise until doubled, about 2 hours.
Meanwhile, cook onions with 2 tablespoons oil and 4 anchovies over medium-low until very soft, 20 minutes. Add tomatoes and pepper; simmer until thick and nearly dry, 15 minutes. Cool completely.
Coat a with 1 tablespoon oil. With oiled hands, ease dough to the edges at about 1/2-inch thickness without pressing out all the gas. Press remaining anchovies and caciocavallo into the dough, spread cooled onion-tomato sauce over them, and proof 45 to 60 minutes.
Heat oven to 425°F. Mix breadcrumbs, oregano, and remaining 1 tablespoon oil; scatter over the risen pizza. Bake on the lowest rack 18 minutes, rotate, then bake 8 to 12 minutes more until the bottom is crisp and the crumb cooked through.
Cool in the pan 10 minutes before cutting into squares. Serve warm or at room temperature so the sponge-like crumb and savory topping remain distinct.

Palermo, SicilyPalermitan and Sicilian baking traditions

From the table

About this recipe

Palermo’s sfincione is a thick, soft bread topped more like a seasoned loaf than a thin Neapolitan pizza. Its name is commonly connected to the Latin spongia, or sponge, matching the airy crumb; the Palermo and nearby Bagheria versions differ enough that neither should be flattened into one formula.

The American category called Sicilian pizza grew in its own direction, especially as square pan pizza, so it should not be treated as interchangeable with sfincione. Kwilt’s sheet-pan version looks back toward Palermo through very soft dough, deeply cooked onion and tomato, anchovy, caciocavallo, oregano, and breadcrumbs while remaining explicit about its household pan adaptation.

Sources

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