PIZZA SCIMA - white wine unleavened flatbread

Pizza scima is a traditional white wine unleavened flatbread, from Abruzzo. Just 4 main ingredients, no yeast, no kneading and absolutely delicious!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a fan oven to 210ºC.

Step 2

Sieve the flour into a large bowl, mix in the sea salt and make a well. Add in the middle the olive oil and the white wine, and slowly stir the liquid in the well with a spatula or dough whisk letting it to slowly incorporate the flour.

Step 3

Keep mixing and folding the ingredients with the spatula until you have a rough dough. There still will be some loose flour.

Step 4

Flip the dough onto a working surface and work the remaining flour into the dough with your hands. You should end up with a smooth homogeneous ball of dough.

Step 5

Line a 28cm steel pizza pan with parchment paper and ojace the ball of dough in the middle

Step 6

Stretch and flatten the dough with your hands over the parchment paper, leaving about 1 ½ cm from the edge of the pan free of dough.

Step 7

With a large knife, score the surface of the dough in the traditional diamond pattern. This will make the finished flatbread more attractive, and it will easily tear where it's scored, making diamond shaped pieces

Step 8

Paint the surface with the extra virgin olive oil

Step 9

Sprinkle the coarse sea salt over the surface.

Step 10

Bake in a fan oven for about 25-30 minutes at 210ºC on the middle shelf, then 2-3 minutes under the grille until golden. Keep an eye on it as it can quickly turn from golden to burnt while under the grille.

Step 11

Let it cool down for 10 minutes on a wire rack and serve right away.