The "skimpy" sauce, I suspect, is to keep from weighting down the dough; to keep it light, which is why I par-bake the dough before dressing it at all.
Like most pizza, you have some flexibility in how you make it. Try making a few, have fun and dial in what you are looking for. I really like my sicilian pies with a very light crust and a deep brown crunchy bottom crust that "frys" in a little bit of excess olive oil. I don't dress the crust until after I par-bake to keep it very light.
I also only partially stretch out the dough, it will fill in teh tray just fine on it's own. I do cover the entire tray immediately and am also interested in finding out why some folks only partially cover it at first.