Scima or scema pizza, the original recipe from Abruzzo
Crunchy, crumbly and without yeast, the scima pizza from Abruzzo is a sort of focaccia perfect for accompanying cold cuts, cheeses and kebabs.
The scima (or scema) pizza is perhaps one of the recipes, together with the arrosticini, best known when it comes to Abruzzo cuisine. Similar to a focaccia without yeast, it is served as an accompaniment to cold cuts and cheesesas a substitute for bread and bread sticks.
It is said that he came already prepared in the Middle Ages, probably a legacy of a Jewish community settled in Abruzzo. Originally the dough was baked on a lid, known as tile, then covered with embers while today we tend to prefer cooking in the oven. As for all traditional preparations, even for the silly pizza there is not a single recipe, however the ingredients remain unchanged: flour, oil, white wine and salt. Also characteristic i cuts which cover the surface making portioning easier.
How to prepare the scima pizza with the recipe from Abruzzo
- To prepare the stupid pizza, simply combine all the ingredients in a bowl and knead. Then add the flour and salt mix quickly with your hands.
- Then pour slowly, stirring with a spoon, the vino and theolio.
- When the dough starts to come together, transfer it to the work surface and finish kneading it by hand.
- With the help of a rolling pin, roll it out until you reach one 1.5cm thick giving it as round a shape as possible.
- Transfer it to a pan lined with oven paper and with a knife sharp, engrave the surface to form a grill.
- Cook the pizza scima a 250°C for 30 minutes.
The scema pizza from Abruzzo has a consistency halfway between that of a focaccia and that of shortcrust pastry and is much appreciated due to the total absence of yeast and leavening. Why is it called “silly”? Just because it’s sooo easy to do that no cooking skills needed!
As mentioned at the beginning, you can accompany it with almost any recipe, but if you really want to take a trip to Abruzzo, then we suggest you try your hand at arrosticini. As an alternative to scima pizza, try our yeast-free focaccia: you won’t regret it!
You can store the pizza scima in a paper bag for 2-3 days. In this way it will remain crunchy and crumbly as if it were just made.
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