The Sicilian dough and pizza went well today. The dough ball was only left to warm-up for about an half of an hour, because last week it wanted to become too big when trying to put it into the steel pan. The colder approach to opening the dough went better, but not perfect. That dough was placed into the steel pan easily and was left at room temperature for 2 hrs. for the second rise. The pizza was dressed with a blend of two mozzarellas, white cheddar, then the tomato sauce was added in strips, and the whole pie was sprinkled with Romano cheese and some Sicilian oregano. I had seasoned the steel pan more today with corn oil. The pan was also oiled with corn oil. The final Sicilian pizza was light and had a nice crisp on the bottom. There wasnít any trouble with getting the pie out of the pan today. The only problems with this baked was where the strips of tomato sauce were added the crumb seemed to want to be not have as much oven spring and near the middle of the pizza it didnít want to brown as much. Any ideas how to avoid the last two things I mentioned?