Pizza Scima

With

Silvia Colloca

Jump to recipe

Ingredients

500g type ‘00’ Mulino Caputo flour
1 tsp bicarb soda
50 ml extra virgin olive oil
100 ml white wine
200 ml San Pellegrino sparkling water
2 tbsp salt flakes
Serve with chunks of pecorino, D’orsogna salami

Method

Preheat your oven to 220°C (200°C fan-forced). Grease a 30cm round baking tin, 2cm deep.
Place the flour in a large bowl, mix in the bicarb soda, and make a well in the centre. Add the olive oil, wine, salt and water and mix with a wooden spoon to encourage the dough to come together. tip onto a floured bench and knead for a few minutes until smooth, then flatten it out with rolling pin to a thickness of about 2 cm. Place the dough onto the baking tray and flatten it to cover the tray. Score it with a serrated knife to create a criss-cross pattern. Using a brush, paint the surface with extra-virgin olive oil, season with salt, then bake for 30–35 minutes, or until golden.
Serve warm of at room temperature with pecorino and salami.

Silvia Colloca

Silvia Colloca is a Roman-born cook, opera singer and cookbook author who has spent the last decade documenting the regional cooking of Italy from her home in Sydney. She fronts Silvia’s Masterclass, working through the country one mother-recipe at a time. Her style is patient: fresh pasta by hand, long-rise focaccia, sauces built slow.