This is my third attempt of trying to make a Sicilian like the ones I grew up with in NJ. It's close. Really close.
I finally got the cheese right. I happened upon a low-moisture, whole milk mozzarella being sold at $2.99/lb at the local Treasure Island, so I tried it. I think the brand was Stella. I mixed it with part skim Grande mozzarella I came across at Whole Foods. I never go there, but there was one near the el station I happened to be near and my girlfriend wanted to grab something. Glad I went it!
I did a roughly 60 whole/40 part-skim mix. I went a little overboard with the amount on the cheese but it finally tasted "right." I'm very excited that I was able to find local options to buy cheese that worked.
I found the crust to be a little more crunchier than bready, but it was still good. I used KA Sir Lancelot High Gluten flour. It was the last of my first bulk flour buy, so I'm going to order Trumps (from this site) and see how it goes.
I got Tony's book about a year-and-a-half ago and it was one of the best purchases I've ever made. Whenever I talk about the book to friends and co-workers, I get slightly embarrassed as I know I'm coming across as a total fanboy. "Tony says this," and "Tony says that." I'm sure we have all felt like that from time to time.
I've enjoyed making pizzas since I got the book, but this was the first time where I felt that I'm really getting close to making the pizzas of my memories. Thanks Tony!