Might as well set try the ball rolling here.
The dough formula: 70% hydration, .25 IDY, 2% salt, 5% olive oil. Overnight cold rise (12.5 hours), then 3.5 more on the counter. It was pressed out and then placed in the pan, topped and baked with no pan rise @ 550 on the low rack for 11 minutes.
It seems plausibly convenient to use processed mozz slices for a pizza like this. That's what I thought, too. Don't do it. That stuff burns like crazy even when it's covered in tomato sauce. I actually had to amputate some sections of a few slices that were covered with a horrible jet-black skin, which operation of course took off the top off the crust along with it.
The taste was excellent, though, with the boiled mozz providing a rich and creamy complement to the tomato. I didn't have any pecorino on hand and so the pie wasn't fully topped, but there's definitely going to be a next time here and when the time comes, I'll use some. I may also make the next one more traditionally Sicilian by using anchovies.