Pizza Scima: the recipe

Pizza and Italian regions: the Abruzzese Scima pizza

Rivers of words, books and recipe books have been written on the goodness of pizza, on the innumerable variations and on the origins of each single recipe; yet the amazement never ends when you learn about a pizza prepared according to ancient traditions. Despite the time and cultural change, pizza fascinates palates from all over the world. Today we are talking about Pizza Scima, a specialty that comes from Abruzzo.

The origins of Pizza Scima

To date, Pizza Scima can represent a greedy snack to be enjoyed with friends, a dish to enrich an aperitif, but also a substitute for bread in case you don't have yeast at home. The Pizza Scima was in fact born from the ingenuity of the Abruzzo peasants who were able to invent new dishes even without many ingredients. To understand where the name "Scima" comes from, sometimes replaced with "Scema", it is necessary to refer to the origin of this delicious preparation: it is believed that the birthplace of pizza is to be found in the town of Lanciano around the 1600s, and that the term Scima derives from the dialect pronunciation of "acime", which means "azimo", which shows how the Jewish communities influenced the culture of the time.

The ingredients of the pizza scima

The Scima pizza is characterized by very few ingredients, and by the cooking method that was used at the time to bring it to the table. A sort of plate / lid covered with incandescent embers was prepared under the "coppo", capable of turning a simple base into a tasty and crunchy focaccia to share with family members. The ingredients of Pizza Scima, in fact, are very few, only 4: Flour, Extra Virgin Olive Oil, Dry White Wine and Salt.

Abruzzo produces numerous types of extra virgin olive oil, thanks to the presence of olive groves both inland and near the sea; the result is a variety of precious fruity and slightly spicy oils, highly appreciated all over the world. As for the production of wines, Abruzzo is known for its Passerina, Trebbiano and Pecorino, perfect for the preparation of Pizza Scima.

How to prepare pizza scima

To obtain a delicious and crunchy Pizza Scima, you need:

  • 450 gr. of Farina 00
  • 200 ml. of Dry White Wine
  • 100 ml. of EVO oil

Salt up to taste plus a little coarse salt to garnish the surface

The procedure is really easy, it will be enough to mix all the ingredients and knead by hand - or with the use of a planetary mixer - until the preparation reaches an elastic consistency, not sticky and without lumps. You will then have to roll out the dough on a floured pastry board and work the dough with a rolling pin until you get a round disk about one and a half centimeters thick.

The disc is then moved to a previously greased pan or lined with a sheet of baking paper. Now is the time to make small cuts to create a rhombus composition; this gives the typical appearance to Pizza Scima and also allows you to easily break it with your hands once it is cooked. Tradition has it that pizza is shared with diners, dividing it by hand. Cooking must be done at 250 degrees, for at least 10-12 minutes, with the pan positioned in the lower part of the oven; after this time, place it higher and cook for another 10 minutes at a temperature of 180 degrees.

Use domestic Spice ovens to bake and enjoy your favorite pizza

Fortunately, today to obtain a crunchy and tasty Pizza Scima it is no longer necessary to have embers and "coppo"; With the round electric Spice Caliente, Diavola and Diavola Pro ovens, this delicacy can be baked in just a few minutes. Thanks to technological innovation, these pizza ovens are easy for anyone to use, of the right size for standard pizzas and also perfect for taking to the campsite or on vacation; and the pizzas are as good as in the restaurant! It remains only to imagine how easy and pleasant it will be to amaze friends with a Pizza Scima and the company of a fine wine, cold cuts and typical Abruzzo cheeses.

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