Having lived the first 23 years of my life a few blocks from L&B, i've had more of their pizza than i can count. Although i am not the type to painstakingly replicate a particular pie, i do try to make pizza in the general style of what i like, and L&B has always been the Sicilian that i emulate when making pizza at home. Having enjoyed all the photos on this thread of all the wonderful pies, i thought i would share a few of my own.
My dough is a small variation on Jim Lahey's no-knead dough. Halfway through the 12-18 hour rise, i remove the dough from the container, and knead it a little. I find this small step makes the dough more resiliant and resistant to tearing when I am spreading it into the pan. And i use a lot of dough - about 50 ounces to the pan. It produces a more airy/crusty texture than L&B's tight and moist crust, but i actually prefer the crusty version better. For sauce, i use Pastene ground tomatoes, sometimes cooked with onions, or sometimes uncooked and pretty plain with only salt, olive oil and a little oregano. I use fresh mozzarella nearly all the time, sometimes making it myself.
While i am usually making Neapolitan or NY coal oven renditions at home, Sicilian pies in the L&B style is what i go back to when comfort food is what i need!