From what I have seen since being a member of this forum, not much has been done with Sicilian style pizzas. One of our members recently posted a recipe for Sicilian pizza that he found somewhere on the Internet (see http://www.pizzamaking.com/forum/index.php/topic,1021.msg9105.html#msg9105
), but if you are interested in one that Tom Lehmann of the American Institute of Baking recommends for professional pizza operators, I have posted below the list of ingredients and baker's percents. Unfortunately, the recipe doesn't give actual weights to be able to calculate the amount of dough you will need to make a particular size Sicilian pizza. But all is not lost. Some fairly standard pizza sizes and related dough ball weights are generally well known and can be used. They are as follows: 9'' (10 oz.), 10" (11 oz.), 12" (15-16 oz.), 14" (22 oz.), 15" (25 oz.), and 10" x 14" (22 oz.). If you decide you like Tom Lehmann's recipe and can decide on a size you'd like to make, let me know and I think I may be able to come up with a list of ingredients and amounts for you to try out. Generally, you should try to use a dark, anodized, well-seasoned pan to make a Sicilian pizza. Here is the information on Tom Lehmann's recipe (I can decipher the instructions if you need help):
Flour: 100% (11.5% protein, typical bread flour)
Olive oil: 5.0%
Yeast (as compressed) 2.0%
Water: 58.0% (+/-)
Targeted finished dough temperature: 75 to 80F. Scale, ball, box, oil the dough balls, cross stack in the cooler for 2 hours, down stack and nest dough boxes, use after 18 hours. Remove from cooler and allow to warm at room temperature for 60 to 90 minutes, press dough into oiled pans, allow to rise for about 40 minutes, or to give desired crust thickness. Bake at 525F. This also makes a pretty decent focaccia too.
As an alternative to the Lehmann recipe, you might also want to take a look at another Sicilian dough recipe, by Big Dave Ostrander, a colleague of Tom Lehmann's. Big Dave's recipe differs from Lehmann's recipe in a few ingredient particulars but the main difference is in the preparation techniques. The Big Dave Sicilian dough recipe is at http://www.pmq.com/cgi-bin/tt/index.cgi/read/1635
. Don't worry about the PZ-44. That's a dough conditioner that you shouldn't need. If that recipe interests you, I can help you work out the particulars for your case if you don't have experience with using baker's percents.
A third possibility is this one: http://www.correllconcepts.com/Encyclopizza/05_Dough-making/10_dough_recipe.htm
. You might want to consider the test pizza in the right-most column, although you will need to either weigh some of the ingredients or convert from weights to volume.
EDIT (2/1/2013): For an alternative Correll link, see http://web.archive.org/web/20040606221443/http://correllconcepts.com/Encyclopizza/05_Dough-making/_05_dough-making.htm