I baked the pizzas for dinner. They turned out great. I've never had a Sicilian before, but I liked the look of it so I tried it. I couldn't find my camera to take pictures, but it turned out very similar in look to a number of Sicilians on the site. The crust was very similar to focaccia bread, and was nice and crispy around the edges with baked cheese. My only knock was the rather strong olive oil taste. Not sure if this was from the 5% dough content, or the 1.5T in the pan (which seemed to want to collect around the edges when I went to lay it into the pan).
I was a little concerned when laying these out in the pans, since the dough was so wet. I did leave them in the fridge for an hour before topping as Jeff suggested, by which point the dough became much easier to stretch to the corners.
All in all a great experience. Thanks all for the help and advice!