One thing I thought of tonight for your future Sicilian experiments is that you may want to try two different dough formulas on each side of the pan. What I mean is, cut your dough formula in half and create a standard or generic dough on one side of the pan (what is referred to in experimental biology as a control) and your experimental dough on the other side. I personally found this method to be useful when creating the Buratto clone. I found that using this method saved me quite a bit of flour and gave me a chance to compare two or three different recipes side by side, all the while knowing my workflow, equipment, oven temp and any operator errors will equally effect my final products and not differ the outcome for the recipes. Anywho, just a thought.