So I went ahead and made the attempt to put together a Sicilian. After reading Norma's thread I learned a lot. I used the formula in the first picture. The only pan I had was a 12x17 with 1 inch high sides.
I preheate oven to 500 for about 45 min and placed pan on bottom rack. Total cook time was about 17 min. Unfortunately the bottom was burnt. I was only able to save a few pieces. Due to the overlooking the crust was on the dryer side. The top definitely cooked a little slower than the bottom.
Next time I will monitor the bottom more close. I also used 75% all trumps and 25% KABF, next time I may do a 50/50 blend for a better crumb. Also I plan on getting a smaller pan with higher sides for allowing topping to go all the way to the edge.
My friend who worked at a popular pizzeria told me they used to take the Sicilian out of the pan and place directly on the stone when it was about 80% cooked to help crisp the crust.
I also added the sauce cheese and toppings on the pie before baking, I know some people have different methods. The dough tempered on top of the stove for about 1.5 hours.