Not sure if there is such a thing as a thin sicilian
Either way I'll leave a couple square slices for Santa.
This was a straightforward, direct dough, comprised of AP flour, 65% hydration, 2% EVOO, 1.8% salt, .5% compressed yeast. Lightly kneaded until cohesive yet shaggy, then left for 30 minutes before I slapped and folded the dough on the counter 5 times, at 5 minute intervals. RT bulk rise for 3 hours, then balled and put into the fridge.
After 20 hrs the dough looked good so I removed a 450 gm d.ball and let it come to room temp, before saucing it (sweet sauce- Mutti tomatoes, sugar, salt, oregano, marjoram, smoked paprika and black pepper), cheesing it (whole milk mozzarella), topping with fresh italian fennel sausage made this am and thin slices of green bell pepper... It's been a while since I've made this style pie, and I had an irresistible craving for a sausage & pepper topped sicilianish pie, so I was very happy about how it came out - pics taken with cell phone: