https://www.seriouseats.com/spicy-spring-sicilian-pizza-recipe
I’ve had a few duds making all of Kenji’s pizza recipes. But I’m batting 100% now for the Sicilian Pizza, at least. Maybe this will help you avoid a 6-hour flop. Literally – floppy Sicilian pizza sucks.
[Ugh. I wrote all this before I uploaded the pictures and saw that they aren’t very pretty. Just know that the end result looks kinda like [THIS](https://preview.redd.it/kb2s2iientia1.jpg?width=4160&format=pjpg&auto=webp&v=enabled&s=6e2e64f33d9bdef28c0d4caf2138ca2a7ac731a3) in better light]
1. Unless you use the no-knead method for an 18+ hour pre-rise, it’s very hard to get what seems like too little dough to stretch the whole half-sheet pan and often get tears and holes in it trying to make it work. And when those holes and rips get oil in them they’re nearly impossible to fix.
[Use an oiled cylindrical glass or wine bottle to flatten the dough across the pan](https://imgur.com/fTEmpkW). If it’s too elastic, let it rest for 10 minutes and try again. [Then dimple it with fingers for texture](https://imgur.com/0FcH09z).
2. DO NOT use too much sauce or wet sauce. Your pizza will be soggy. Cook it down in a skillet until an almost paste consistency. [This is a half recipe of the sauce showing the consistency and I still have a little leftover](https://imgur.com/53jx9B6).
3. Whole milk, low moisture Kraft/Polly-O mozzarella cheese is co-branded as Walmart’s Great Value brand. [It should be available at all Walmarts in 1-lb blocks](https://www.walmart.com/ip/Great-Value-Whole-Milk-Mozzarella-Cheese-16-oz/10316633). This cuts into thin slabs pretty easily when cold. I use about 1.25lbs for a half sheet pan. Do not use “part skim” mozzarella (for ANY pizza – WHOLE MILK motz and optional provolone).
4: REMEMBER: [Cheese first, and then kinda light on the concentrated sauce](https://imgur.com/fAja8hq). This went really wrong for me using sauce first then cheese on top of that – out of habit for round pizzas.
5. You can use any toppings that don’t exude too much moisture. Fresh tomatoes, pineapple (you sickos!), and mushrooms are way too wet – ditch those ideas. If you need to use fresh peppers, saute them first. Onions are fine used raw in moderation. [If you use sausage, keep it chunky and cook it al dente (still a little pink)](https://imgur.com/QBO3rTn). It will cook the rest of the way in the oven without drying out. [Giardiniera is a great addition](https://imgur.com/msbwWId), just drain it well for a half an hour (there’s also a little pepperoni under there).
And heaven forbid, don’t neglect your edges and corners; don’t “centerload” your pizza (that’s a first degree pizza felony and a waste of crust 😉
[EDIT: For this next part you really need to use a restaurant/foodservice quality half-sheet pan to avoid warpage. Cheap stuff may warp.]
6. When your oven is [almost] preheated, using an oven mit, run the raw pizza pan slowly across a med-high stove burner back and forth for about 3 minutes. This gives the crust a head start to ensure crispiness underneath wihtout overcooking the toppings in the oven. And most importantly – gives the CENTER of the pizza an even bigger head start. Not doing this can lead to a big, cold, wet spot in the center of your pizza (nobody likes that wet spot). You will actually see the center of the pizza rise doing this, and possibly the oil bubble in the corners. This is a GOOD THING and your pizza won’t need to overcook on top. Immediately slide the pizza into the oven closing the door quickly.
7. I bake mine for 17 minutes on the second to bottom rack position @ 525F (gas). No convection. Ovens vary greatly. but I never have to tent my toppings to prevent overcooking due mostly to all of the above tips.
8. [Rack it](https://imgur.com/ATTJbRo). Immediately cut around the edges to separate any toppings and cheese from the rim of the pan. [Slide it onto a rack to cool for 8-10 minutes](https://imgur.com/T5M85DK). Don’t be afraid to use some wide putty/tape knives from the toolbox to get it out of the pan. Not racking it while it cools a little will trap steam under the pizza and it will lose its crispiness which you just worked so hard to create.
9. [Cut your pizza with some attention to what/how you’re going to store any leftover pizza most efficiently](https://imgur.com/kG9F1OS). Yes, it’s just me tonight – Dad’s night home alone when he can make spicy stuff without anybody bitching and moaning. Perfect!
Enjoy your pizza!
[I also did one of these posts for Kenji’s Cast Iron Pan Pizza](https://www.reddit.com/r/seriouseats/comments/11mg4m0/tips_for_the_best_cast_iron_pan_pizza_in_comments)
by SpicyBeefChowFun