Danny, increasing the sugar will encourage browning, but it's not the way to achieve an SG pie. In the video they throw around the phrase '15 minute bake time,' and, it could be 15 minutes, but from the earth shattering number of slices they sell, I don't think they could make enough pies if every pie took 15 minutes. I'd go with 12-15 minutes. The biggest problem with SG is that they've got all the ovens tucked away in the back. Not only can you not clock a pie, but you can't see what temp the oven is set at either. With a crust of that thickness and the insulating qualities of a pan, you need a very hot oven to finish in 15 minutes. Let me guess, without sugar, you're pies were taking in excess of 20 minutes to brown, right? In order to change that, you've got to either ramp up the temp of your oven further with some kind of mod and/or get a more conductive thicker stone. With the right stone at the right temp, you won't overcook your toppings and you'll get plenty of browning without ramping up the sugar.
Besides the right oven setup, the right pan is critical. I've spent many hours researching the best pan for Sicilian, and, to be honest, nothing really stands out. The pans they use look a lot like aluminum, but I have no idea how they keep aluminum pans from buckling after using them at high temps. I know Dom Demarco (DiFara) uses cast iron for his Sicilian, and, I'm not sure cast iron is ideal (takes forever to warm up) and, even if it was, good luck finding it. I guess, if I had to pick a pan, I'd say heavyweight aluminum, because the aluminum would give you a quick heat transfer and the heavier weight might resist warping. Maybe. No matter how heavyweight you go, though, it will warp eventually, you so have to watch it like a hawk and make sure that it's sitting level on the stone. You also can watch the bottom of the pizza for warping- the parts of the pan that are touching will brown faster.
Do you have a link to the Correllconcepts recipe?