I haven’t tried it yet.
I grew up eating Tony’s Pizza, then Mother’s Pizza and Frank Vetere’s, then Little Caesar’s, then occasionally Pizza Hut, then Panago, and now Byron Pizza, and none of them have been serving Sicilian pizza!
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We had regular Neapolitan-style pizza in Palermo, not Sicilian, so I’m extra curious to see if anyone here makes it, and how it’s different about it compared to other pizzas.
So many delicious dishes in our future! 
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I didn’t really let the dough rise long enough, and I didn’t have pepperoni on hand. Here is my first attempt. Kenji’s dough, baked at 450⁰ convection on.
One dining companion avoiding excess salt, so bacon placed on half the small pizza.
The Mozzarella is under the tomato sauce.
Kenji mentioned baking it in the bottom rack on the oven so it gets more radiant heat. I followed that tip.
I baked the pizza until the dough reached 203 degrees F.
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The other kind of Sicilian pizza (sfincione)
has a focaccia-like spongy base.
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Not exclusively Sicilian, but I really enjoy reading recipes with accompanying commentary from Rachel Roddy, an Englishwoman with a Sicilian partner, who mainly lives in Rome and regularly visits Sicily. She has a number of Sicilian recipes within her writings. She has written several cookbooks on Italian cuisine.
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I’ve only had Neapolitan style pizza in Sicily, although I’ve made Sicilian style at home. Go figure.
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What is that pasta shape?
They look like farfalline (tiny farfalle - bowtie pasta).
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Correct! Perfetto , @medgirl
Farfalline. 8 minutes to cook, @ernie_in_berkeley
Little butterflies
Long history
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Sigh. They look interesting. Now I have to make more room on the pasta shelf, er, shelves, in the pantry.
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The bigger bow ties sometimes don’t cook evenly. I like these little ones.
We mostly eat little pasta and short pasta.
The De Cecco farfale I get cook evenly, but take a few more minutes than what’s on the package instructions.
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I think any recent meals or dishes at Sicilian restaurants, or pastry shops, or trip reports, belong in the thread, too, for inspiration.
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These are Tomasini Rolls, made by an up and coming chef in Modica, me. With the help of our host and his mom. Rolling the dough over chunks of ricotta, onions, and fresh sausage.
Dont think Ive done it exactly this way, but here’s one example
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How cool! I’d not heard of them nor seen them anywhere in Palermo, but maybe it’s not a Palermo thing?
I think its a specialty of Modica, south east Sicily. In Sicily you feel the difference in cuisines when you move east to west. Modica at night…
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Oh, man! So beautiful 
We just scratched the surface last year with Palermo and a day drip just east of it to meet up with friends, but we fell in love with Sicily almost immediately. The food was absolutely fantastic wherever we ate, and the architecture and landscape were stunning.
Our OG plan was to check out Sardinia this summer, but we may end up in Sicily again to explore the southeast!
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Well, darn it. I couldn’t find any decent looking eggplant for the potluck today, so the caponata is postponed 
Hoping to make it for a dinner party before we leave town.
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