Sicilian Cheese Pizza from Sbarro features a thick, airy crust topped with a generous layer of tangy tomato sauce and melted mozzarella cheese, delivering a hearty, golden-baked slice with a crispy bottom and soft, chewy interior.
Equipments
- Stand mixer
- Dough hook attachment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Rolling pin
- Sheet pan (rectangular, rimmed baking sheet)
- Parchment paper (optional)
- Oven
- Ladle or large spoon (for sauce spreading)
- Box grater (for cheese, if using a block)
- Pizza cutter or large knife
- Wire cooling rack (optional)
Ingredients
- 4 cups (500g) bread flour
- 1 1/2 cups (360ml) warm water
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 3 tablespoons olive oil (plus more for greasing)
- 1 1/2 cups (360ml) tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon black pepper
- 1 1/2 to 2 cups (170–225g) whole milk low-moisture mozzarella cheese (shredded)
- 1/4 cup (25g) Parmesan cheese (grated)
Using bread flour is essential for achieving the Sicilian pizza's sturdy yet airy crust, as its high gluten content provides the necessary structure. Warm water should be around 105degF to 110degF to properly activate the active dry yeast without killing it. Incorporating olive oil not only adds flavor but also helps create the desired crispy bottom and soft interior of the dough. For the cheese layer, shredded whole milk low-moisture mozzarella ensures even melting and a gooey texture, while grated Parmesan adds a savory depth. Your attempt at a Sicilian Cheese Pizza from Sbarro copycat menu will benefit greatly from these ingredient details to replicate its signature taste and texture.
Instructions
- Combine warm water, sugar, and yeast in a stand mixer bowl; let sit until foamy (~5 min).
- Add bread flour, salt, and olive oil to the bowl.
- Using the dough hook, mix on low until dough forms, then knead on medium speed for 7–10 minutes (dough should be smooth, elastic, and slightly tacky).
- Remove dough, form into a ball, and place in an oiled mixing bowl; cover and let rise in a warm place until doubled (~1–1.5 hours).
- Generously oil the rimmed sheet pan.
- Turn risen dough onto a floured surface; gently press into a rectangle.
- Transfer dough to sheet pan; use fingers to stretch and press dough into the corners and edges.
- Cover pan; let dough rise again until puffy (~45 min).
- Preheat oven to 475°F (245°C).
- In a bowl, combine tomato sauce, oregano, garlic powder, onion powder, crushed red pepper, and black pepper.
- Spread sauce evenly over risen dough using a ladle or large spoon, leaving a border.
- Sprinkle shredded mozzarella evenly over sauce, then add grated Parmesan.
- Drizzle a little olive oil over the top.
- Bake for 20–25 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly browned.
- Remove from oven; transfer (using parchment or spatula) to wire rack to cool slightly.
- Cut with a pizza cutter or large knife into squares.
- Serve warm.
Substitution
The Sicilian Cheese Pizza from Sbarro copycat menu calls for bread flour to achieve its signature thick, airy crust, but you can substitute all-purpose flour if bread flour isn't available, though the texture may be slightly less chewy. If you don't have a stand mixer with a dough hook, kneading the dough by hand in a large bowl works just as well, although it requires more effort and time. When measuring warm water, ensure it's between 100degF and 110degF to activate the yeast properly, helping your dough rise perfectly. You can swap whole milk low-moisture mozzarella with part-skim or fresh mozzarella, but keep in mind fresh mozzarella releases more moisture and may result in a softer topping. Your oven's temperature and baking time can vary, so watch for a golden-brown crust with a crispy bottom to know when your pizza is ready.
Tips
Make sure your water is warm but not hot to properly activate the yeast; temperatures over 120degF (49degC) can kill it. Knead the dough until smooth and elastic to develop gluten, which creates the pizza's chewy texture. When spreading the dough in the pan, avoid pressing too hard to keep the airy crumb; pat and gently stretch instead. Your Sicilian cheese pizza will bake best on a generously oiled sheet pan, which helps achieve the signature crispy bottom crust.
Nutritions
Your Sicilian Cheese Pizza from Sbarro offers a rich source of carbohydrates from 4 cups of bread flour, providing sustained energy. The 1 1/2 to 2 cups of whole milk low-moisture mozzarella cheese contribute high-quality protein and calcium essential for bone health. Tomato sauce enriched with herbs like oregano adds antioxidants and vitamins, while 3 tablespoons of olive oil deliver heart-healthy fats. Each hearty slice combines these nutrients, supporting balanced energy and satiety.
Storage
Store Sicilian Cheese Pizza in an airtight container or wrap it tightly with aluminum foil or plastic wrap to maintain freshness and prevent drying. Refrigerate leftover pizza within two hours of baking to keep the crust crisp and cheese flavorful. For longer storage, freeze slices individually wrapped in plastic wrap and foil, then reheat in a preheated oven at 375degF (190degC) until warmed through to restore texture and taste for your enjoyment.
Variation or Alternatives
You can substitute bread flour with all-purpose flour for a lighter crust, though it may be less chewy. Swap whole milk mozzarella with fresh mozzarella slices for a creamier texture, but reduce moisture by patting dry to avoid sogginess. Add fresh basil leaves on top after baking for aromatic flavor. Using a cast iron skillet instead of a sheet pan can help achieve an even crispier crust by retaining heat more effectively.
Allergies
Your Sicilian Cheese Pizza contains common allergens such as wheat from the bread flour and dairy from both the mozzarella and Parmesan cheeses. Individuals with gluten intolerance or milk allergies should avoid this pizza or seek suitable alternatives. Cross-contamination with other allergens is also possible during preparation, so it is important to confirm ingredient sourcing if you have severe allergies.
Why this recipe?
Sbarro's Sicilian Cheese Pizza menu is renowned for its thick, airy crust that delivers a satisfying crunch and pillowy softness in every bite. Generously topped with rich mozzarella and a robust tomato sauce, this pizza offers a perfect balance of creamy cheese and tangy flavors. You will appreciate the authentic New York-style taste that brings both comfort and indulgence, making it a favorite among pizza lovers. Trying to make the copycat recipe allows you to recreate this iconic dish at home, saving money while experimenting with fresh ingredients to match your exact flavor preferences.