Sbarro's Sicilian Pepperoni Pizza features a thick, golden crust topped with zesty tomato sauce, melted mozzarella cheese, and generous slices of spicy pepperoni, delivering a hearty and flavorful Italian classic with a crispy, cheesy finish.
Equipments
- Stand mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Dough scraper
- Rolling pin
- Baking sheet or Sicilian pizza pan
- Pizza cutter
- Cheese grater
- Sauce ladle
- Oven
Ingredients
- 4 cups bread flour
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons sugar
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 1/2 cups pizza sauce
- 2 cups shredded mozzarella cheese
- 30–40 slices pepperoni
- Cornmeal (for dusting)
- Olive oil (for greasing pan)
Use bread flour for a chewier texture that holds up well under the rich toppings of this pizza. Warm water helps activate the active dry yeast, ensuring a good rise for the thick, golden crust. Olive oil not only adds flavor but also improves the dough's texture and helps prevent sticking. Generous slices of spicy pepperoni provide a hearty, zesty bite that complements the melted mozzarella cheese perfectly. Your Sicilian Pepperoni Pizza from the Sbarro copycat menu promises a crispy, cheesy finish with a robust tomato sauce base.
Instructions
- Instructions:
- In a mixing bowl, combine warm water, sugar, and yeast; let sit until foamy (5–10 minutes).
- Add bread flour, salt, and olive oil to the yeast mixture.
- Use a stand mixer with the dough hook to mix and knead the dough until smooth and elastic (about 8–10 minutes).
- Transfer dough to an oiled bowl, cover, and let rise until doubled in size (60–90 minutes).
- Preheat oven to 475°F (245°C).
- Grease a Sicilian pizza pan or baking sheet with olive oil and dust lightly with cornmeal.
- Transfer risen dough onto the prepared pan and press/stretch evenly to edges, forming a thick crust.
- Cover pan loosely with plastic wrap and let dough rise again for 30–45 minutes.
- Spread pizza sauce evenly over the dough using a sauce ladle.
- Sprinkle shredded mozzarella cheese over the sauce.
- Arrange pepperoni slices evenly across the cheese layer.
- Bake pizza in preheated oven for 18–22 minutes or until crust is golden and cheese is bubbly.
- Remove from oven; let cool a few minutes.
- Slice with a pizza cutter and serve.
Substitution
Sbarro's Sicilian Pepperoni Pizza copycat recipe replicates the thick crust, tangy tomato sauce, melted mozzarella, and spicy pepperoni slices for an authentic Italian taste at home. If bread flour is unavailable, all-purpose flour can be used, but expect a slightly less chewy crust. Your pizza sauce can be substituted with marinara or any high-quality tomato sauce to suit your preference. Using a Sicilian pizza pan helps achieve the signature thick and crispy base, but a standard baking sheet dusted with cornmeal works as a practical alternative. If pepperoni slices are hard to find, try spicy salami or chorizo for a similar flavorful kick.
Tips
Ensure your yeast is active by checking for foam after mixing with warm water and sugar; this step is crucial for proper dough rise. When kneading with a stand mixer, monitor the dough's texture--it should become smooth and elastic, which usually takes 8-10 minutes. Use cornmeal on the greased pan to prevent sticking and to add a slight crunch to the crust. Let your dough rise twice: once after mixing and once after shaping on the pan, to achieve the fluffy, thick Sicilian crust you're aiming for.
Nutritions
Sbarro's Sicilian Pepperoni Pizza offers a substantial source of carbohydrates from its bread flour crust and provides protein and calcium through the melted mozzarella cheese. The spicy pepperoni contributes additional protein and fats, including saturated fats that you should be mindful of in your diet. With a generous portion size, this pizza can be calorie-dense, so portion control is important for managing your daily intake. Your meal also includes lycopene from the tomato sauce, which is a beneficial antioxidant.
Storage
Store leftover Sicilian pepperoni pizza in an airtight container or tightly wrapped in aluminum foil to maintain crispness and prevent moisture buildup. Refrigerate your pizza promptly, ideally within two hours of baking, to ensure food safety and preserve flavor. When reheating, use an oven or toaster oven set to 375degF (190degC) for 10 minutes to restore the crispy crust and melted cheese texture.
Variation or Alternatives
You can easily customize your Sicilian Pepperoni Pizza by substituting part of the bread flour with whole wheat flour for a nuttier flavor and added nutrition. Swap pepperoni with sliced spicy sausage or a mix of mushrooms and bell peppers to vary the protein and add more veggies. Try brushing the crust with garlic-infused olive oil before baking to enhance aroma and crispiness. Experimenting with different cheese blends like provolone or fontina alongside mozzarella can give your pizza a richer, creamier texture.
Allergies
Sbarro's Sicilian Pepperoni Pizza contains several common allergens, including wheat in the bread flour and dairy in the shredded mozzarella cheese. The pepperoni may also contain preservatives or spices that could trigger sensitivities for some individuals. Your allergy considerations should include gluten, dairy, and any specific reactions to processed meats before enjoying this pizza.
Why this recipe?
Sbarro's Sicilian Pepperoni Pizza is loved for its thick, airy crust paired with rich tomato sauce and generous layers of spicy pepperoni that deliver a perfect balance of flavor and texture. The combination of melted mozzarella cheese and crispy edges creates a satisfying taste experience that stands out among other pizza styles. Making a copycat version at home allows you to customize ingredients, control freshness, and enjoy authentic Sicilian flavors tailored to your preference. Your effort in recreating this iconic dish brings restaurant-quality indulgence with the comfort of homemade cooking.