Rosanna Pansino, YouTube baker and host of Baketopia, shares the ultimate Sicilian-style pizza with a signature, fluffy crust. For holidays, weekend gatherings or a New Years celebration, it’s a much-loved holiday tradition.
(1) 8-slice pizza
- 3 packets Fleischmann’s® RapidRise® Instant Yeast
- 2 teaspoons sugar
- 4-¾ cups all purpose flour, plus more for rolling
- 1 teaspoon salt
- 2-¼ cups warm water, 120°F–130°F
- 2 tablespoons corn oil
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 cup marinara sauce
- ½ teaspoon salt
- 1-½ cups shredded mozzarella cheese
- 2 tablespoons shredded parmesan cheese
- ¼ cup pepperoni slices
- ¼ cup mozzarella pearls
- Fresh basil, thinly sliced for garnish
For the Dough:
- In a large bowl, whisk together the yeast, sugar, flour and salt.
- In a small bowl, add the water and 2 tablespoons of corn oil. Heat until very warm, about 120°F–130°F.
- Add the wet ingredients into the dry ingredients and mix well with a spatula.
- On a lightly floured surface, knead the dough for about 5 minutes or until smooth. Dough should be soft but not too sticky.
- Cover with a clean cloth and let it rest for 5 minutes.
For the Pizza:
- Place an oven rack at the lowest setting and preheat the oven to 450°F. Lightly grease the baking sheet with corn oil.
- Roll out the dough roughly to the size of the baking sheet.
- Transfer the dough to the baking sheet and use your fingers to push the dough to the edges.
- In a small bowl, mix together the melted butter, garlic powder and salt.
- Cover the entire dough with the garlic butter using a pastry brush.
- Spread the marinara sauce on top using a spoon or a spatula.
- Sprinkle the mozzarella and parmesan cheese evenly on top.
- Top with the pepperoni slices and mozzarella pearls.
- Bake in the oven for 15–20 minutes or until the crust is golden brown.
- Thinly slice the fresh basil and garnish on top.
It isn’t just pizza that’s been passed down through Rosanna’s family—it’s the tradition of making it from scratch and finding joy in kneading dough by hand. Nothing like it!
For the best flavor, wait to slice the basil leaves until after the pizza comes out of the oven.