My first attempt at a Sicilian. I followed Tony's recipe exactly using All-Trumps flour and did a cold ferment for 2 days. I let it rise in the pan for about 2 1/2 hours before par baking in an Allied Metal Sicilian pan using a pizza steel on the top rack and a pizza stone on the lower rack. I highly recommend the pan, which gave it a crisp almost fried bottom. The pizza also did not stick at all. I topped it with Tony's Calabrese sausage, Margherita brand pepperoni, Marzetti green olives, and whole milk Mozzarella from Wisconsin. Baked it with sauce on top to give it a more concentrated flavor. Very pleased with the results! The crust had a nice even crumb and great flavor. Thanks Tony for a very detailed book with clear directions. I will definitely be making more of these!