My preference for pies is NY style and thanks to the pros here I have a "go to" recipe that I make 2-3 times a week. Every now and then change is good so for the last few months I've been experimenting with thick crust Sicilian style doughs. First attempts came up with uncooked and certainly not fried crust with almost burnt toppings. Cooking temps have been all over the board from 450-550, stone on top, bottom rack no stone, etc, etc. Best solution yet has been to par cook the crust in the oven for 5 minutes and that gets me Oh so close with perfect fried crust however the toppings don't stay on the slice. One bite and everything comes off in your lap. I'm getting real close now, tonight we used the Americas Test Kitchen recipe with a 48 hour cold ferment. Crust didn't stick to pan and was perfect fried golden brown, very good. I'm thinking of putting the sauce on the crust before par baking. Make sense?