I've been cooking out of the pizza bible for about a year now, mostly focusing on new york style, but decided to try Sicilian yesterday :)
I was pretty happy with how it came out, considering I only have an aluminum pan (will be investing in steel now that I've tried it out). It wasn't quite as fluffy/light as I would have liked - and I noticed that it didn't really rise in the pan pre-parbake as much as I would have thought, even though I let it sit on top of the pre-heating oven. I may have taken it out of the fridge too early, as it wasn't really 24 hours after putting it in. Or, I am thinking maybe the Poolish didn't mature enough. I left it for 12 hours, but due to timing had to use it then. It was def. more than doubled in size, maybe even tripled though.
Anyways, my friends loved it and I will continue to try and tweak it :)