I decided to do an experiment with a larger boardwalk style dough ball for a Sicilian pizza. A bigger steel pan was used to parbaked the crust and sauce. Butter Flavored Crisco was used to grease the steel pan. The dough ball was opened cold with oil. The cold dough ball opened very easily with oil. The dough was then proofed in the pan. After the proof I used my fingers to make an edge. Pizza sauce when then applied and the crust was parbaked. After the crust cooled down November's MAE method was used for olive oil, garlic and herb infused oil. Some of the oil was brushed on the sauce. Slices of Cooper sharp American cheese were then laid on the sauce. A little grated cheddar then was applied. Fresh oregano, rosemary and basil (from my garden) were cut up and applied on top. The Sicilian pizza was then baked for a short while on the stone. In my taste testers and my opinion the Sicilian pizza was very good with a nice crispy crunch on the bottom crust. I did have another larger boardwalk style dough ball that was going to be used to make another Sicilian pizza. The dough ball was parbaked with sauce. The second Sicilian crust looked better than the first but there are no photos of that. I used my fingers to dimple the dough in the middle for that Sicilian. It got too late last evening to finish the Sicilian. It was given to my helper because her husband loves Sicilian pizzas. I told my helper the crust could be frozen and she could defrost the crust and then apply whatever kind of ingredients she wants for the second bake. I am not sure if I will, but might offer this style of pizza at market. At least the crusts could be parbaked and then quickly be made into Sicilian pizzas. The Detroit style steel pan worked well for the Sicilian. The one photo of the bottom crust looks darker than it actually was. A customer asked me if the Sicilian pizza was a tomato pie.