Ultimate Sicilian-Style Pepperoni Pizza with Spicy Tomato Sauce

Authentic Sicilian Pepperoni Pizza with Spicy Tomato Sauce Recipe

Transport your taste buds to the streets of New York with this mouthwatering homemade Sicilian-style pepperoni pizza. Inspired by the legendary Spicy Spring from Prince Street Pizza, this recipe brings the Big Apple’s best square slice right to your kitchen.

Imagine sinking your teeth into a thick, pillowy crust that’s crispy on the bottom and edges, topped with a blanket of gooey mozzarella, zesty tomato sauce, and crispy cups of spicy pepperoni. This showstopper pizza is perfect for feeding a crowd or indulging in a New York-style feast at home.

Mastering the Dough: The Foundation of Sicilian Pizza Excellence

The key to an unforgettable Sicilian pizza lies in its crust. Our dough recipe strikes the perfect balance between chewy and crispy, with just enough olive oil to create that coveted golden-brown bottom. Whether you’re using a food processor, stand mixer, or going old-school with the no-knead method, we’ve got you covered with step-by-step instructions for pizza perfection.

Crafting the Signature Spicy Tomato Sauce

No ordinary pizza sauce will do for this slice of heaven. Our homemade spicy tomato sauce combines garlic, oregano, and red pepper flakes with high-quality canned tomatoes for a flavor explosion that’ll have you coming back for more. Pro tip: Use a pastry cutter to achieve that perfect chunky sauce texture!

Topping it Off: The Art of Sicilian Pizza Assembly

Here’s where the magic happens. We’re layering sliced mozzarella under the sauce to protect the crust from sogginess. Then comes the star of the show – natural-casing pepperoni that curls into crispy, flavor-packed cups as it bakes. A generous sprinkle of Pecorino Romano cheese adds the perfect salty finish.

Ultimate Sicilian-Style Pepperoni Pizza with Spicy Tomato Sauce


For the Dough (see note):

  • 500g bread flour (17.5 ounces; about 3 1/2 cups)
  • 14g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
  • 6g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
  • 60g extra-virgin olive oil (2.1 ounces), divided
  • 325g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)

For the Sauce:

  • 20g extra-virgin olive oil (0.70 ounce; about 2 tablespoons)
  • 9 medium cloves garlic (45g), roughly chopped
  • 1 tablespoon dried oregano
  • 2 teaspoons red pepper flakes, or more to taste
  • One 28-ounce (800g) can whole peeled tomatoes
  • 1 teaspoon sugar
  • Kosher salt

To Assemble and Bake:

  • 1 pound (450g) sliced deli-style mozzarella cheese
  • 12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch-thick slices
  • 4 ounces (115g) ground Pecorino Romano cheese


  1. To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 20g olive oil, and water in the food processor bowl. Process until a dough forms around the blade, then continue for 30 seconds. Proceed to Step 4.
  2. To Make the Dough in a Stand Mixer: Whisk flour, salt, yeast, and 20g olive oil in the mixer bowl. Attach the dough hook, add water, and mix on medium speed until combined. Increase to medium-high and mix for 6 minutes until smooth and stretchy. The dough should stick to the bottom but pull away from the sides. Continue with Step 4.
  3. To Make the Dough Using the No-Knead Method: In a large bowl, whisk flour, salt, and yeast. Add 20g olive oil and water, stirring until no dry flour remains. Cover tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Proceed to Step 4.
  4. Coat a 13- by 18-inch rimmed baking sheet with the remaining 40g olive oil. Transfer dough to the sheet, turning to coat. Gently spread with your hands (it won’t fill the pan yet). Cover with plastic wrap and let rise for 2 to 3 hours until relaxed and slightly spread. Remove wrap and, using oiled hands, carefully stretch dough to fill the pan, preserving air bubbles. Let rest for 20 to 30 minutes while preparing the sauce.
  5. For the Sauce: Heat olive oil in a large saucepan over medium heat. Add garlic, oregano, and red pepper flakes, cooking until fragrant (about 1 minute). Add tomatoes and their juices, breaking them up with a pastry cutter or potato masher. Stir in sugar and simmer for 15 minutes. Season with salt to taste and let cool slightly.
  6. Preheat oven to 550°F (290°C) with the rack in the lower position, 30 minutes before baking.
  7. To Assemble and Bake: Layer mozzarella slices over the dough. Spread sauce on top (you may not need all of it). Distribute pepperoni evenly and sprinkle with half the Romano cheese. Bake for about 10 minutes until the pepperoni is crisp and the bottom is golden brown. If needed, tent with foil and continue baking until the bottom is crisp.
  8. Remove from oven, sprinkle with remaining Romano cheese, slice, and serve immediately for the ultimate Sicilian pizza experience!


For best results, use a precise scale to weigh all dough ingredients. If using a food processor, you can place the bowl directly on the scale, tare it, and add ingredients directly.

Nutrition Facts (per serving)
777 Calories
47g Fat
55g Carbs
34g Protein
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 777
% Daily Value*
Total Fat 47g 60%
Saturated Fat 19g 93%
Cholesterol 99mg 33%
Sodium 1929mg 84%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 34g
Vitamin C 16mg 79%
Calcium 485mg 37%
Iron 2mg 12%
Potassium 511mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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