I don't know if it's fancy enough to require me to go into detail. The main things that were difficult were getting the cooking method and the proportions right.
For a 9 x 12 pie, I use two cups of flour and no oil in the dough. I think any good dough recipe will work. Mine is just flour and water containing activated yeast. I add a teaspoon of salt and a teaspoon of pepper to the flour. I oil the outside of the dough and let it rise in a 2-quart Pyrex dish until it comes over the top (edit: it will only come over the top if you use 4 cups, for a 12 x 18 pie; sorry). I punch it down and spread it in a very cheap, thin, seasoned pan that is well-oiled. My pan is 18" long, so I only use half of it. Works better than an expensive, heavy pan.
I get great results with all-purpose or bread flour. I know that sounds impossible, but it's true. I use a Cuisinart because I'm lazy.
I make sure I put lots of finger indentations in the dough while I'm stretching it. Tossing it actually works better than holding it down and pushing, even though the ultimate shape is rectangular. Once I have it close to the final size, I turn it so the indentations are on the bottom, and I pull it out to fit the 9 x 12 space. I leave the outer half-inch slightly higher than the rest of the dough. Let it poof up for a while, and don't let the top dry. Make sure it's oily.
I have a couple of sauces I like, but here's one for people who don't feel like driving to get gallon cans of commercial products. My only complaint about these tomatoes is that, as they come from the can, they don't give you a strong flavor.
8 ounces (weight) Cento GENUINE San Marzano tomatoes, puree omitted, crushed in a food processor
1 teaspoon McCormick (anything but Badia) dry oregano
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons white vinegar
2-4 teaspoons light olive oil
1 teaspoon cheap garlic powder
Seems like the better your cheese is, the less you need vinegar.
Apply sauce to within 1/2" of edge of pie. Same with cheese, only try to put more cheese toward the outside, because it will drift inward as it melts. Sprinkle with oregano. Salt, if desired.
Forgot: for this size pie, I use 12-14 ounces (weight) of Costco mozzarella. I know people will laugh, but I absolutely love this cheese. It tastes exactly like the cheese on the New York style pizzas I ate when I was young. I don't even bother shredding it. I get the pre-shredded stuff. Sometimes I cut it 50/50 with provolone.
I preheat my cheap electric oven to 550į, and I put a stone on the top rack. I give it plenty of time, so the stone is hot.
Bake the pie on the bottom rack, exposed to the heat. Give it around nine minutes. Rotate it about six minutes in, if uneven heating is a concern. At nine minutes, pry up one corner and check the crust. It should be just starting to brown.
Pop the pie out and put it on the stone. Give it a minute or so to crisp up. At two minutes, it will probably be too dark.
That's it. This is the kind of Sicilian I've had in Manhattan and in the better Miami pizzerias I used to frequent. It's not gourmet pizza. I don't know anything about that. I deliberately use cheap oil, garlic, and oregano, because that's what they use in the places I'm imitating.
It may not make everyone happy. I'm sure hardcore pizza nuts will find much about it they want to change, but this will give you a fantastic Sicilian pizza, one hour after you take the first step.
I have a couple of photos I can put up. This pie was left on the stone maybe thirty seconds too long. It was wonderful, but two minutes was a little too much. I don't like browned cheese, so this is about right for my tastes. I might be able to make the crust a little crunchier in a hotter oven, but I can't complain with what I'm getting now. Nothing in my area compares to this.
Forgot to add: the crust isn't as dark as it looks in the photos. It's slightly darker than I intended, because of the time error, but it looks much darker here.