Paderno makes a variety of pan sizes. Mine is 11-9/16 x 15-7/8, essentially 12x16. It is 1-1/8" high so I do wish it was deeper. These pans are commonly available at Amazon.com, lionsdeal.com, and many other places. I seasoned it with shortening several times before using it.
My technique is to make a nice fairly high hydration sicilian dough (65-67%) using bread flour, ADY, salt, and some olive oil. After mixing and kneading (Bosch Universal Plus), I give a rise overnight in the fridge. The next day, I put 1/4 cup of peanut oil in the pan, punch down the dough, place it in the pan, and stretch it to about 2/3 of the pan, let it rise for an hour or so, then stretch it again to fit the pan. It then gets one last rise, then is topped and baked in a 475 degree oven, bottom rack.
This one is topped as follows:
Spread a pinch or two of kosher salt on the dough, sprinkle pre cooked (I steam it) broccoli that has been rough chopped into small pieces, drizzle garlic oil (or garlic butter... however you prefer to get your garlic flavor, I use minced garlic in olive oil & butter), then top with a 50/50 blend of mozzarella & vermont white cheddar, then bake for approx 12 mins.
I have other ways that I top this pizza but the crust always turns out like this. It's crispy & browned on the bottom and soft on top. Great juxtaposition of textures. This pizza is actually based upon a style of sicilian pizza from Wyoming, PA sold as Victory Pig pizza. I grew up eating this style a lot and have found that it's really hard to find anything even close anywhere else..... so I taught myself to make my own.