Thanks, Norma. Now I'll know where to find that. I've been doing an 80% hydration with 2.5% oil, .5% sugar. Salt is the same as yours. I've been using a 12-15 hour poolish, then an overnight fermentation in my 64* house. I stretch and fold every ten minutes for and hour or so after bringing the dough together. They've browned well, but are just a little doughy in the middle. I've considered par baking, but haven't tried it.
My daughter is having some friends for a sleepover on Friday so I have some guinea pigs. I'm going to try my formula one more time. I'll make one for the 16" cutter, and two 10" x 15" rectangular for two shallow dark cookie sheets I have. I love the look of the crumb and golden brown bottom in your pictures. My wife and daughter love the Sicilian style. I like the crunch of the bottom, the flavor, and the texture, but I like to eat a lot of pizza as I'm a big fella, and all that dough slows me down. lol.
I think this thinner version could be a happy medium for us. When my formula doesn't work, I'll give yours a go for the next try.
I like its simplicity, and your results are beautiful. Do you use brick cheese? Or is that the cheddar/mozzarella mix I've seen you post about? We have some good brick here in WI where I live.