The recipe I used was one by Pizzacrazy7 which was a lower hydration version of Jeff V's "A tale of two Sicilians".
Total time from mix to bake was 15 hours, 12 in the fridge and 3 on the counter.
My total dough weight was 853 grams, I used 400g in the 9x13 pan and 225g in each of the 8x8 pans.
I parbaked @ 500f for 7 minutes in the pan on my pizza stone, then out of oven and brushed with butter and garlic mixture. Then topped with either cheese or toppings and back in oven on middle shelf for 7 more minutes.