I have been very busy lately making Sicilian style pizzas. I have a couple of questions concerning you dough and bake. You mention a stone and also show a pan in the picture. Are you putting the dough in a pan and then baking the pan on top of your stone, or are you baking the dough on top of the stone with no pan? Also, regarding your dough, I'm not too familair with Pendleton power flour but it appears to be a very high gluten flour. I have made Sicilian pies with all types of flour and have finally settled on All purpose flour as my favorite for this style. High gluten makes the final pizza too tough and chewy, I prefer the softer feel you get from ap flour. Have you experimented with different flours, or are you a high gluten fan? I like to let my doughs cold ferment for about three days when making almost any pizza including my Sicilians. The long fermentation gives the yeast time to break down the stratches into simple sugars which in turn aid in the browning of the final pizza. I never have any issue with browning when using my long fermented doughs. My typical bake would be to start the pizza (in a pan) at 500 degrees, and then reduce the heat to 475 halfway through the bake. Never need any higher temps then these to get good browning on my finished pie. Let me know your thoughts on these subjects.