Nice job. I really like the looks of the bottom of the pizza. What kind of cheese or cheese blend did you use with the pizza, and what kind and amount of oil did you use in the pan itself? And what kind of pan are you using, what are its dimensions, and where did you get it? It looks to be seasoned.
There seems to be many different styles of Sicilian pizzas, from the sfincioni "peasant pizzas" that originated in Italy to many Americanized versions. After the holidays, I hope to try out a few, especially those for which I can calculate baker's percents so that I can scale the recipe to my 8" x 12" dark anodized "Sicilian style" pan from pizzatools.com/lloydpans.com.