The Sicilian dough formulation that fits your 14.5" x 9.5" pan is this one, from the Lehmann dough calculating tool at http://www.pizzamaking.com/dough_calculator.html
|Bread Flour (100%):|
Olive Oil (5%):
|305.52 g | 10.78 oz | 0.67 lbs|
177.2 g | 6.25 oz | 0.39 lbs
2.05 g | 0.07 oz | 0 lbs | 0.68 tsp | 0.23 tbsp
7.64 g | 0.27 oz | 0.02 lbs | 1.37 tsp | 0.46 tbsp
15.28 g | 0.54 oz | 0.03 lbs | 3.39 tsp | 1.13 tbsp
507.68 g | 17.91 oz | 1.12 lbs | TF = 0.13
What struck me when I examined the above formulation is how close it is to a Papa John's original-crust dough formulation. If you lower the salt to around 1.5% (or even less), add about 4-5% sugar, and skip the final proof in the pan, you should end up with something quite close to a PJ pizza but rectangular and baked in a pan rather than on a screen. The thickness factor is also very close to what PJ uses based on my research. The window of usability of the dough should be around 1-3 days under cold fermentation.
PJ also uses a fresh-pack tomato sauce, but I am pretty sure it is Stanislaus rather than 6-in-1 because of the citric acid in their sauce. For the square inches of your pan, you would use around 11 ounces of low-moisture part-skim mozzarella cheese (diced, if you want to replicate PJ) and around 5.5 ounces of sauce. Their sauce is quite basic, including sunflower oil, sugar, oregano, possibly basil, salt, dehydrated garlic, and olive oil.
Now you can use your pan two ways if you wish--Sicilian and PJ.