Christian Petroni Makes the Most Beautiful Sicilian Pizzas I’ve Seen — This Is His Unexpected Trick

Pizza is a way of life in the Tri-State area. While pizzerias are a stone’s throw away from every home, I’m devoted to recreating my favorites in my kitchen. And if you’re anything like my friends and me, you know how well celebrity chef Christian Petroni encapsulates all that is good about this culture. While Petroni is known for his television appearances and recipe demos on social media, I know him as an arguable expert in Sicilian pies — aka the one pizza I have yet to nail at home. 

The former pro-baker in me knows that without the right gear, it can be hard to execute anything in the oven, which is why I set out to find the pans he uses. So, like any self-respecting person would do, I reached out to Petroni to get to the bottom of this. After corresponding with his representative who corresponded with him (he’s a busy guy), I came to the surprising conclusion that I already had what I needed: a durable sheet pan. 

Nordic Ware 2-Piece Half Sheet Pan Set  

Christian Petroni’s signature gooey, golden brown, and delicious garlic butter Sicilian pizza doesn’t just appear out of nowhere. Equal parts of technique and leg work from these pans come together to create the perfect result. But it’s not as complicated as I thought, and I don’t need any special pan. “Key to this is not to overthink it,” Petroni said. “I actually use a regular, standard sheet pan.” 

Most standard sheet pans are aluminum, and my favorite (which is also our overall best-tested favorite) is the Nordic Ware sheet pan. I already knew these pans heat evenly and bake at the right rates, so I’m surprised I didn’t apply it to the idea of Sicilian pizza. If you’re not sure of the difference, Sicilian pies are traditionally thick, fluffy, and almost focaccia-like. You want the bottom to be fully baked and golden brown, but you also need to cook the dough through. Everything that I know about Nordic Ware pans pretty much aligns with that. 

Petroni was kind enough to share his technique, which makes all the difference. “What I like to do is put my dough in a well-oiled pan (use good olive oil, please!) and stretch it. I par-bake just the shell with a bit of sauce on it so that when we’re ready to make the pizzas, I’ve got something ready to go,” he says. “Add a little more oil to the bottom of the pan, layer sliced mozzarella first, then sauce, then parmesan and any other toppings. Bake it until it gets ooey gooey and crispy around the edges.”

Lodge Cast Iron Casserole Pan 

He then shared an extra nugget of information that helps set the bottom of the pizza, which is the most important part of the process: He puts it on the stove at a very low heat. This isn’t always recommended with aluminum pans because it can warp them, however. If you’re concerned about this, Petroni also recommends a cast iron pan, like this deeper Lodge option or this shallower Lodge option, or placing the pizza onto a flat griddle if you have one. “Anyone can make the top look pretty; the key is getting that bottom set,” Petroni says, so ensuring it’s crusty enough is crucial. I don’t think I’ll have major issues getting the bottom crusty just in the oven, though, especially if I’m using enough olive oil. 

Lodge Cast Iron Baking Pan

There’s no better time to pick up a pan for yourself since we’re heading into fall, where comfort cooking reigns supreme. Shop this Nordic Ware sheet pan set now, and make the perfect pies at home with me. 

Shop More Sicilian Pizza-Making Essentials: 

Ultra Cuisine Stainless Steel Cooling Rack 

Homi Styles Stainless Steel Spatula  

All-Clad Stainless Steel Ladle