I cooked this for fifteen minutes on my stone with a fairly thin layer of uncooked sauce then added some fresh mozzarella to cook down then topped it the last five minutes with sauce with one onion. I'm fairly happy especially for the little effort I put into this pizza, but I will be doing a few things different next time. First I'm going to use sourdough and add 20% white spelt flour. Then I'm going to let the dough ferment 2-3 day. The mozarella cooked fine, but I think it may have caused this soggy layer underneath that I had gotten away from.
Any tips on how to make a sicilian better/less soggy? By the way I'm not entirely sure what the hell a Sicilian pizza is supposed to look like since they don't even really eat what we call Sicilian in Sicily.