Lisa, I have had really good luck making a Pittsburgh style Sicilian in my own oven. The good news is that to make a pie like this you do not need modified oven for high heat. The first step is to try to find a nice thick well seasoned pan. Cast iron, or something porous that can soak up lots of grease and flavor is the best, but anything old black and ugly will do. I went as far as searching yard sales for a used pan. If you have to use a new pan coat it in oil and throw it in the oven a few times. I also have a friend that swears by glass, but I can't see it retaining any flavor.
Order a case of 6 in 1 tomatoes from Escalon, or call around to foodservice providers in your area. Trust me it is worth the shipping, and you will want to cook all kinds of stuff with these tomatoes. You will not get an authentic Pittsburgh flavor without these high end tomatoes, I have tried everything. Stanislaus is really good too, but I do taste the citric acid. I have a case of each right now, and I like Escalon a little better. Stanislaus does have more of a "fresh" taste, though. Season the sauce however you like, but do not cook it. The tomatoes will be thick enough right out of the can to just add some oregano, garlic, salt, pepper flakes, fennel, a little sugar(or not), and go right on the pizza. It is best to mix in the spices the day before use, and the sauce will keep for a long time in the fridge.
I have found that many different dough recipes will work great for a Pittsburgh style pie. It is really more about the preparation of the dough and the pie than the exact recipe. Look at the Patsy's thread for mixing techniques. Try the Lehmann, or Old Faithful, or any standard NY style recipe with oil and sugar, they should get you close. Oil the pan with a THIN layer of whatever oil you like, crisco works great. You can even get away with no oil on the pan if your pan is really well seasoned like the ones in the pizzerias. Try a small sprinkle of salt on the oil (you can leave this out if you want). Stretch the dough all the way up the edges of the pan and fold it over the sides a little so that it will stay. Especially if there is oil in the pan, the dough has a natural tendency to want to slip back away from the edges. Wait a few minutes and the dough will stop trying to shrink back, at this point you can cut off the excess dough, or just fold it into the pan. Coat the top of the dough with a THIN layer of light olive oil, and let the dough rise in the pan for a while. How long you let it rise depends on how much yeast is in your dough, dough temp, room temp etc. If you skip this step your dough will be too dense. You will have to experiment to find out how long to wait. I like to see it puff up nicely, but not double.
Put the sauce on top of the dough/oil coating after the dough has had a chance to rise, and cook without cheese for about 10 min in a 450 degree oven. The cooking time will vary depending on how thick your dough is. At this point you can top the pizza with cheese and whatever else you like, and put it back in the oven. I usually give it another 10 min. Again, it really depends on how thick you like your dough. I prefer under an inch.
The typical Pittsburgh style cheese blend is whole milk mozzarella and provolone. I would suggest about 25-30% provolone. Most places in Pittsburgh use Grande, but you will have to buy this from a local Pizzeria (or mail order from Rose at Pennsylvania Macaroni). If you have Sorrento, Maggio, Great Lakes, Bel Gioioso, or Calabro in your grocery store just use one of those. Grande will melt the best, and probably taste the most authentic for what you want.
Good Luck Lisa, I hope some of this will help you on your quest!