Well here is my first sicilian in the black buster 12x12 pan. I pretty much followed Mary Annes suggestions from the other thread and was very pleased with the result. The dough was the Lehman recipe with some extra olive oil, and the sauce was a Stanislaus Full Red as a base. It didn't get as thick as I hoped, but it tasted very good. It was very crispy. It fermented in the fridge for a day, then I put it in the pan and let it ferment for another day in the pan. After that I let it sit out for 1 hour at room temp, and then another hour on top of the stove while the oven heated. Perhaps I need to use more yeast to get a higher rise?