Pizza Scima ("scema") focaccia
The pizza scima looks like a low white-golden focaccia, with rhomboid reliefs on the surface and its basic recipe, which has many variations, contemplates only flour, water, salt and extra virgin olive oil which makes the pizza fragrant and crunchy, giving it that typical flavor that distinguishes it.
But how do you prepare pizza scima?
- 700 g of soft wheat flour (solina wheat)
- 40 cl of white wine (Trebbiano d’Abruzzo)
- 30 cl. extra virgin olive oil
- Salt to taste.
On a pastry board we pour a fountain the sifted flour and add the sale in succession, and little by little the extra virgin olive oil.
We begin to mix it all and during the dough, adjusting with the consistency, we combine the remaining and olive oil.
In this way we will have obtained a soft dough to roll, with the help of a rolling pin, on a circular wooden cutting board. The optimal thickness to reach is about 2 cm.
Then add a little oil and a pinch of salt on the surface and the pizza will be ready for cooking which, as tradition has it, takes place under the tile (a large concave iron lid that uses the heat of the fireplace) directly on the hearth floor , which must be very warm (it is necessary that the fire is lit well in advance) and thoroughly cleaned of the ash.
The pizza scima will be ready in about 40-45 minutes (30 minutes with the use of a common oven at 380'C), raising the tile we will be assaulted and intoxicated by a pleasant and intense fragrance, while at the first taste we will experience that lively crunchiness that characterizes the surface external of the pizza scima, balanced by a reassuring friability inside.