Pizza scima basically is an unleavened bread. It literally means “silly pizza”, as it lacks yeast, but there is nothing silly about it.
The end result is a flaky, pastry like bread. It is best eaten on the day it is made and is perfect with an antipasto platter, with salami, cheese and olives. I honestly also can just eat it on it's own.
At the moment it is hard to even find yeast in the shops, so this is perfect for days when you have no yeast.
Two tablespoons of flaked salt makes it quite salty, so if you want to add less, do so.
Instead of crackers with your next antipasto platter, why not try this bread.
600g type 00 flour
100ml extra virgin olive oil
4 tablespoons white wine
Tip of a teaspoon of bicarbonate of soda
1-2 tablespoons salt flakes
150-200ml sparkling water
Preheat your oven to 220C/200C fan forced.
Place the flour on a board or in a large bowl and make a well in the centre. Add the olive oil, wine, bicarbonate of soda and salt and mix with a wooden spoon to encourage the dough to come together. Add the sparkling water, a little at a time, to form a soft dough. Start by adding 150ml, then see if you need to add the rest.
Knead the dough on a floured surface for a few minutes, then flatten it out with a rolling pin to a thickness of about 1cm. Put the dough on an oiled baking tray and score it with a serrated knife to create a criss-cross pattern.
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