I have had Tony's Pizza Bible Book from the beginning and everything I make comes out perfect. The Sicilian is my favorite and cracker thin number two. The sicilian dough is light and fluffy with a great crispy bottom. I always use Tony's starter in all my dough. I cannot say enough about the Allied Metal pans for all Chicago style 13" round along with the 12''x12'' and 12''x18'' for Sicilian. Standard home oven at 450 and 48 hour rise in fridge. Thanks again Tony for a fantastic book. I also added a few photos of the 12''x12'' sicilian from yesterday. I like my cheese on top 60/40 Provolone & Mozzarella sliced at home with Margherita brand pepperoni sliced at home and sweet Italian sausage.