Making this Sicilian Style pizza was my first "authentic" home-made Sicilian Style pizza. The efficacy of the words favorite and best are become practically meaningless for me in regards to The Pizza Bible recipes, because the recipes are all outstanding.
I purchased the following goodies from Pennsylvania Macaroni to better follow the recipe: Ezzo Pepperoni, Margherita Pepperoni, Grande Whole Milk Mozzarella, Corto Extra Virgin Olive Oil, 7/11 and 6 in 1 Ground Tomatoes. The quality of ingredients make an immense difference in the taste of the pizza. The Ezzo pepperoni was much better than Kroger Private Label pepperoni. The Corto was comparable to California Olive Ranch, but more affordable. It was my first time using 7/11 Ground Tomatoes and I am impressed with the quality, quantity and price. Overall the costs are little bit more than mainstream grocery store brands, but the overall quality is profoundly better.
Folding the dough using the rustic square technique was a little tricky for me at first, but eventually I got it down. I pressed the dough to the rim of the pan instead of pulling it for fear it would tear. Planning is required for this pizza because it takes around 3 hours from being pulled from refrigeration to being par-baked. The good thing is that once the pizza is par-baked you can wrap it up and it will keep well for around 10 hours. I have noticed that the longer the par-baked crust sits the more character and taste it has.