This isn't an entry into the dough discussion, but it is a vivid memory of my early teenage years in Philadelphia, actually a nearby eighteenth century riverbank town called Manayunk ("Manny-unk"). Then, it was primarily inhabited by Sicilians. There were several, probably highly illegal, wood-fired beehive ovens built on the backs of the row-houses. These were used to bake the torpedo buns for Philadelphia-style cheesesteaks and hoagies served in places like Pat's in South Philadelphia. But, rectangular Sicilian pizzas were also baked in these ovens, not for sale, necessarily, more for the baker's family. I well remember driving down the communal laneway between these houses to visit one such bakery. The pizza was baked in a rectangular pan, was quite chewy, about an inch and a half thick, topped with homemade tomato sauce and fresh oregano. The pizza was first baked a bit, then the sauce went on, and it was baked a bit more. The oregano was sprinkled on after it came out of the oven. My recollection is that a square piece about six inches by six inches cost a quarter.