Some time ago I saw a Food Network show (maybe a Tyler Florence "Ultimate" show in which he travels the world to examine top techniques for a given food type?). Anyway, I was surprised when he visited the hills above Naples and, rather than showing us someone making what we call Neapolitan pizza, this woman was making pizza with a bready dough in a large rectangular pan, with tomatoes and basil (cannot recall if there was cheese). Anyway, that sounds like what these boards call Sicilian.
I'd like to take a crack at this type tonight. Would anyone caution me on any points if my intention is to use my regular pizza dough (except that I added a touch of honey and some olive oil) in a quarter or half sheet pan made of, I assume, aluminum? If anyone can point me to a reliable basic recipe, approach to oven temp, pan treatments, etc., I'd really be grateful.