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Sicilian Pizza

I made a Sicilian pizza for a department party. Sicilian is a treat in the Northeast and little known elsewhere. It has a thicker crust but isn't a deep dish pizza. I made a recipe of pizza dough and let it rise overnight in the refrigerator. The next day, I warmed it up and coated the pan with olive oil, the secret to the crunchy crust. I stretched the dough into the pan, a process that takes several rounds of stretching.
I wasn't paying attention and made the first round with sauce on the bottom, not the traditional sauce on the top. After baking for a few minutes in the oven, I added a second layer of cheese and sauce on top to protect everything from the heat.
Here it is, plentiful and tasty. It didn't last very long.
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