We're heading out of town for a couple of days and my son is holding the fort. We are leaving some nourishment behind including a Sicilian Pie (less the two slices we just sequestered for sampling and quality control purposes
70% hydration, 0.7% IDY, 2% salt, 4% olive oil. 0.13 thickness factor. Stretch and folds, then overnight in the fridge. Into the pan, dimpled and stretched it out a few times, let it rise and then parbaked @450 for 14 minutes.
Tomato Sauce, mozzarella, pepperoni - dusted with oregano and pecorino when it came out. Baked at 450 for 13 minutes.
Really good all around - my only issue was the toppings slid off my slice when I was about 1/2 done with my sample slice. I am guessing I should have let it set more.