Copycat Sbarro Sicilian Square Pizza Recipe – Thick, Cheesy, and Crisp-Edged

If you grew up grabbing a slice at the mall, you probably remember that tall, airy, square slice with melted cheese and a rich tomato sauce. This copycat Sbarro Sicilian pizza brings that same vibe home with simple pantry ingredients. The dough is light and fluffy inside, yet crisp on the bottom.

The sauce is bold, a little sweet, and perfectly seasoned. It’s a crowd-pleaser and easier to pull off than you might think.

Why This Recipe Works

• High-hydration dough creates that signature airy interior and pillowy bite while keeping the crust sturdy enough to hold toppings.
• Olive oil in the pan gives the bottom a golden, fried-like crisp, just like the slice-shop version.
• Slow-rise flavor from an easy overnight or same-day rise develops better taste and texture with minimal effort.
• Simple, cooked-down sauce mirrors that classic Sbarro tang with a hint of sweetness and garlic.
• Low-moisture mozzarella melts evenly and stays stringy without making the crust soggy.

Ingredients

• For the dough:
  • 3 1/4 cups (415 g) bread flour (or strong all-purpose)
  • 1 1/4 cups (300 ml) warm water, about 105–110°F
  • 2 1/4 tsp (7 g) instant yeast
  • 2 tsp sugar
  • 2 tsp fine sea salt
  • 2 tbsp olive oil (plus more for the pan)
• For the sauce:
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2–1 tsp sugar, to taste
  • Salt and black pepper, to taste
• For topping:
  • 12–14 oz low-moisture mozzarella, shredded
  • 3–4 tbsp grated Parmesan or Pecorino Romano
  • Optional: sliced pepperoni, cooked sausage, or sautéed peppers and onions
  • Olive oil, for drizzling
• Equipment: 13×18-inch sheet pan or 12×17 jelly roll pan, stand mixer (optional), parchment (optional)

How to Make It

1. Make the dough. In a bowl, whisk warm water, yeast, and sugar. Let sit 5 minutes until foamy.Add flour, salt, and olive oil. Mix until shaggy. Knead by hand 8–10 minutes (or 5–6 minutes in a mixer) until smooth and slightly tacky.
2. First rise. Shape into a ball, lightly oil, and place in a bowl. Cover and let rise at room temp until doubled, about 60–90 minutes. For deeper flavor, refrigerate 8–24 hours after a 30-minute rest, then bring to room temp before shaping.
3. Prepare the pan. Generously oil the sheet pan (2–3 tbsp). You want a thin, even sheen for that crisp bottom.
4. Pan the dough. Place dough in the center of the pan and gently press it outward.If it fights back, rest 10 minutes and continue. Aim for an even thickness with a slight lip at the edges.
5. Second rise. Cover loosely and let the dough puff for 30–45 minutes. It should look airy and slightly domed.
6. Make the sauce. Warm olive oil in a saucepan over medium heat.Add garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, tomato paste, oregano, basil, onion powder, sugar, salt, and pepper. Simmer 12–15 minutes, stirring occasionally, until thickened and bright. Adjust seasoning and set aside to cool slightly.
7. Par-bake the crust. Preheat oven to 475°F (245°C). Dock the dough lightly with a fork to prevent big bubbles. Bake the plain dough for 6–8 minutes until just set and lightly blonde on top.
8. Sauce and cheese. Spread a thin, even layer of sauce (about 1 cup to start; add more if you like). Sprinkle with Parmesan, then add an even layer of shredded mozzarella. Keep toppings balanced so the center doesn’t sink.
9. Bake until golden. Return to the oven and bake 12–16 minutes, until cheese is melted and browned in spots and the edges are deep golden. Rotate the pan once for even color.
10. Finish and rest. Drizzle a little olive oil over the top.Let the pizza rest 5–7 minutes so the cheese sets. Slide a spatula under the crust corners to check for crispness, then transfer to a board.
11. Slice square. Cut into generous squares. Serve with extra sauce on the side if you like.

Storage Instructions

• Refrigerate: Cool completely, then store slices in an airtight container for up to 4 days.
• Reheat: Bake at 400°F (205°C) on a sheet pan or directly on a rack for 8–10 minutes.Air fryer works great at 375°F for 4–6 minutes.
• Freeze: Wrap slices tightly in foil or plastic, then place in a freezer bag for up to 2 months. Reheat from frozen at 400°F for 12–15 minutes.
• Keep it crisp: Avoid the microwave if you want a crunchy bottom.

Why This is Good for You

• Homemade control: You choose the oil, salt, and toppings, keeping additives and excess sugar in check.
• Better fats: Olive oil adds heart-friendly monounsaturated fat and that classic pizzeria flavor.
• Protein and calcium: Cheese and optional lean meats make it satisfying and filling.
• Option for whole grains: Swap in part whole-wheat flour for extra fiber without losing the Sicilian texture.

What Not to Do

• Don’t skip the oil in the pan. It’s key for the crisp, golden bottom and the signature flavor.
• Don’t overload with sauce. Too much will soak the crust. Start light; you can always add a little more.
• Don’t rush the rise. Under-proofed dough bakes dense. Give it time to puff.
• Don’t use fresh mozzarella. It releases too much moisture. Stick with low-moisture mozzarella for the classic slice-shop melt.
• Don’t bake too low. High heat is essential for color, lift, and crisp edges.

Variations You Can Try

• Garlic butter crust: Brush the edges with melted butter and garlic powder before the final bake.
• Pepperoni cup-and-char: Use thick-cut pepperoni so the edges curl and crisp.
• Veggie deluxe: Add sautéed mushrooms, onions, and peppers. Keep toppings dry to avoid sogginess.
• Spicy arrabbiata: Add red pepper flakes to the sauce and a drizzle of hot honey on top.
• Four-cheese: Mix mozzarella with provolone, fontina, and a sprinkle of Romano.
• Whole-wheat blend: Use 25–30% whole-wheat flour and add 1–2 teaspoons extra water if needed.

FAQ

Can I make the dough without a stand mixer?

Yes.

Mix with a spoon until shaggy, then knead by hand on a lightly oiled surface for 8–10 minutes until smooth. A slightly tacky dough is ideal.

What if my dough keeps shrinking back when I stretch it?

Let it rest. Cover for 10–15 minutes to relax the gluten, then continue stretching.

Repeat as needed until it reaches the pan edges.

Do I have to par-bake the crust?

It helps. Par-baking keeps the crust sturdy and prevents soggy bottoms under the sauce and cheese. It’s a small step with big payoff.

Can I use pizza sauce from a jar?

You can, but adjust for taste.

Simmer it 5–10 minutes to thicken and add a pinch of sugar, oregano, and garlic to mimic that pizzeria profile.

How do I know it’s done?

Look for deep golden edges, bubbling cheese with some brown spots, and a crisp underside. If the bottom is pale, bake a few more minutes.

What if I don’t have a large sheet pan?

Use two smaller pans or a rectangular casserole dish. Keep the dough thickness around 3/4 to 1 inch before baking for the right rise.

Can I make it same day?

Absolutely.

Do a warm-room rise for 60–90 minutes, then a 30–45 minute pan rise. The overnight option just adds extra flavor.

Final Thoughts

This copycat Sbarro Sicilian square pizza nails the thick, airy crumb and crisp, olive-oil kissed bottom that makes those mall slices so nostalgic. With a short list of ingredients and a couple of smart steps, you’ll get big pizzeria energy right from your oven.

Keep the sauce balanced, don’t skimp on the pan oil, and let the dough rise. Slice it thick, share generously, and enjoy that classic square slice at home.