Hotsawce, I've said this elsewhere, but, for someone reading this thread, I think it bears repeating. Although I think the pizzatools pans work well in other environments, I'm not sure they're the best choice for Sicilian.
I guess if someone didn't plan on baking Sicilian on a stone, then I think these would be an okay option, but for stone baking, I have my reservations- and I think most people are in agreement that you really want to do Sicilian on a stone.
When pizzatools calls their pans 'Heavy Duty' it's relative. Most pan thicknesses are specified by gauge. .063" (pizzatools pans) puts it at little thicker than 14 gauge. This is thicker than your typical standard 18 gauge aluminum sheet pan, but it's thinner than 13 gauge pans on the market. All aluminum sheet pans will eventually warp, regardless of their thickness. When it does, you want as much metal as possible between the stone and the dough- the more metal, the further the heat will travel laterally, the more even the bake. I did a little looking around for a gauge thicker than 13. I found a 12 gauge full sheet pan, but, unfortunately, it won't fit in a home oven. If someone made a 10 gauge (or thicker) aluminum half sheet pan, it would be a no brainer. Unfortunately, they don't. Given the choice between a 14 gauge pan and a 13 gauge one, though, you definitely want the 13 (especially if it's less than half the price).
Color is integral for absorbing radiative (glowing) heat. A stone doesn't really glow- you're pulling heat from it by way of conduction (contact), not radiation, so the color of the bottom of the pan will be relatively meaningless in a stone baking environment.
In other words, you're paying top dollar for a dark coating that isn't impacting baking and a pan that's thinner than others on the market.
This is one pan that I'd recommend:http://www.katom.com/054-5314.html
As far as the safety of uncoated aluminum is concerned, there is no hard evidence whatsoever connecting aluminum baking pans with health issues. Even if you do subscribe to what the tin foil hat folks are claiming, seasoning the pan will make it just as 'safe' as the pizzatools/pstk version.
This one here is anodized (non reactive aluminum):http://www.amazon.com/gp/product/B001337420/?tag=pizzamaking-20
It's 14 gauge as opposed to 13, but... the 2 inch sides and half inch lip may give it a little more structural strength and it might warp less.
Btw, even before you spend 20ish dollars on a pan, I'd find a local restaurant supplier and grab a lightweight pan in the 10 dollar range. Heat it up until it warps, let it cool, sprinkle it with an even coating of sugar and see how it bakes on the stone- any hot spots will brown/burn.
Lastly, the larger the pan the more tendency it will have to warp. If you were willing to work with two smaller pans, you might get better results. Even dirt cheap pans, if they're small enough, probably won't warp.