I thought I would make the Sicilian pizza dough in the book today, so I have made the dough in The Pizza Bible. Looking around the internet, I have seen "Sicilian pizza pans" from 12" square to 17" square, so obviously one man's Sicilian pizza will take more or less dough than another.
I have a few small stainless steel roasting pans that are 10 1/2" x 15 x 1 3/4", or about 157.5 sq. in. I have scads of 1/2 sheet pans (12 x 17 x 3/4") The dough in the book calls for 990 gm of dough (35 oz.). Does anyone have any suggestion for how much dough I would need for either of these size pans? Conversely, what size pan is recommended for the 990 gm of dough? (Tony, if you read this, what size pan did you intend this recipe to use?) Also, since I have not made one before, how high should the sides of the pan be?