This month, I somehow managed to come up with absolutely perfect Sicilian pizza. Of course, I mean "perfect" by my tastes. It was exactly what I want Sicilian to be.
I made it in a cheap stainless cookie-sheet-type pan from Gordon Food Service. I was unhappy, because I wanted a smaller pan. This one is 12 x 18. I ordered some square 12" cold-rolled Sicilian pans from Zesco.
Tonight I did a double trial. I made a pie on a new pan, and I put faux San Marzano (Nina brand "San Marzano REGION") tomatoes on half the pie, to see how they stacked up against Stanislaus Saporito. To my surprise, the pan was no good, but the tomatoes weren't bad.
My method is to bake on the lowest rack of my oven, at 550 degrees. With the thin GFS pan, I get a perfect Sicilian pizza in around 10 minutes. The heavy steel pan refused to cook the bottom of the crust. After almost 20 minutes, I had to put the pan on the stove and heat it to get some browning. If this pan won't brown on the bottom rack, there is no hope for it.
The tomatoes were a shock, because when I first tried them, they tasted like the can they came in. In the finished pizza, they were harmless, which is more than I can say for virtually all of the grocery-store tomatoes I've tried. They had almost no flavor, but there was nothing offensive about them, so the pizza was okay. I would never buy them again, unless I couldn't find Stanislaus sauce, but they gave me a pie considerably better than any Sicilian I've had here in Miami in the last twenty-five or thirty years.
I'm going to have to get a couple of cheap 9" square steel pans that are very thin. That seems to be the best answer for single-person Sicilian pies.