Ciao a tutti! I’m Fabrizio, and welcome to my kitchen here in Abruzzo!
Today, we’re diving deep into the history and heart of our region with a simple yet profound recipe: Pizza Scima.
First, a little geography lesson: this dish is a true specialty of Lanciano and the surrounding towns. It is not typical of the entire Abruzzo region! To give you an idea of how hyper-local it is, my own mother (Mamma Anna Maria) had never eaten it until I prepared it for her myself, even though Lanciano is only a 40-minute drive from Vasto, where I was born and currently live. It belongs specifically to that area where a Jewish community once thrived in the past.
Why is it called “Stupid” Pizza?
In Italian, scema literally means “silly” or “stupid,” which leads to the funny nickname “Stupid Pizza.” However, the name actually has a fascinating linguistic history.
It comes from the Italian word “Azzimo” (unleavened bread). In our local dialect, this became “Azzime,” which then evolved into “Scime,” and finally “Scima.”
So while we jokingly call it “stupid,” it simply means “unleavened.” We also call it scima/scema because it has no yeast and, for this reason, it is playfully considered “stupid” compared to traditional bread or pizza, which rise and grow.
It is technically a special kind of bread, but we call it a “pizza” because of its flat shape, even though it is not a pizza in the strict sense.
I often prepare this when I am invited to friends’ houses for dinner. Since almost no one makes it at home anymore in the Vasto area where I live and was born, it is always a surprising, original gift that is deeply appreciated, especially when I bring it still warm from the oven!
When you join us for a cooking experience, we prepare this exact recipe at the Agriturismo with our lovely cook, Zia (aunt) Miranda, and the owners, Pina, Berardino and Nonna (grandomether) Antonietta
It is a truly immersive experience. Before eating, Berardino takes us on a tour to show us the milling of their wheat and the cellar where we get the wine, all while we are surrounded by beautiful vineyards and olive groves. We use all those genuine ingredients harvested right on their land, freshly milled flour, exquisite extra virgin olive oil pressed from their olives, and local Trebbiano d’Abruzzo wine.
There, we cook it the traditional way: right under the coppo (a heavy, domed iron lid) set over a hot brick oven fueled by olive tree wood, which gives it a unique fragrance. But at home, I have to settle for my electric oven. As my grandmother used to say, “Bisogna fare di necessità virtù” (One must make a virtue of necessity).
Authentic Pizza Scima Recipe
This unleavened flatbread is wonderfully crunchy on the outside and friable inside, making it the perfect base for savory pairings.
Ingredients:
- 700 g (approx. 5 ½ cups) of Solina flour or ‘0’ flour (Note: For a rustic texture, I used a blend of two-thirds Solina and one-third ‘0’ flour, but either one works perfectly. Just ensure it’s a good, non-industrial quality flour)
- 400 ml (approx. 1 ⅔ cups) of high-quality white wine (Trebbiano d’Abruzzo is mandatory!)
- 300 ml (approx. 1 ¼ cups) of excellent Extra Virgin Olive Oil (EVOO)
- 1 teaspoon fine sea salt, plus extra for sprinkling
Instructions
1. Prepare the Dough: On a clean work surface or in a large mixing bowl, mound the flour and create a deep well in the center, like a volcano.
2. Add the Liquids: Pour the salt, about half of the wine, and half of the EVOO into the well.
3. Mix and Knead: Slowly begin to mix the liquids with the flour, bringing the ingredients together. Continue working the dough, gradually adding the remaining wine and oil until you form a soft, smooth, non-sticky dough. (The exact liquid amount can vary, so trust your feel!)
4. Roll the Dough: Using a rolling pin, roll the dough out into a large, round flatbread. The traditional thickness is about 1.5 cm (0.6 inches). However, for a crispier result in a home electric oven, I suggest rolling it thinner, to about 1 cm (0.4 inches).
5. Score the Surface: Using a knife, lightly score the surface of the dough to create a diamond pattern. This helps the pizza cook evenly and makes it easy to portion later.
6. Season and Bake: Drizzle a little more of your best EVOO and a sprinkle of coarse salt over the top. Bake in a preheated oven at 200°C (400°F) for about 30–45 minutes, or until it’s beautifully golden and crisp.
Fabrizio’s Pairing Suggestions
- The Authentic Way: while at the Agriturismo, we cook it thick and slow under the coppo. When baked thinner in a modern oven (like I did today, yielding about 80 small pieces from a larger batch!), it becomes incredibly crispy and addictive.
- The Perfect Match: while wonderful with cured meats and local cheeses, the ultimate pairing is with seasonal vegetables. Try it with fresh cherry tomatoes, or, as we enjoyed today, it is simply divine with slow-roasted bell peppers.
- A Note on Wine and Oil: these liquids are the flavor backbone. Use a high-quality Trebbiano d’Abruzzo and the freshest, most aromatic EVOO you can find. No substitutes!
Have you tried making Pizza Scima? We’d love to hear from you!
Share your photos and comments with us; it would be a joy to share them with Zia Miranda, Pina, Nonna Antonietta and Berardino.
Want to experience the rich culture and cuisine of Abruzzo and other Italian regions firsthand?
Click here to discover the calendar for our cultural and culinary tours!
Ciao for now and Buon Appetito (enjoy your meal)!
Fabrizio
Ready to travel to Abruzzo, Italy?
Get in touch today for more information about our tour. We are ready to help you choose the best options for your dream vacation!
And if you’re not quite ready to make an inquiry, sign up for our free email course to learn everything you need to know about planning a tour of Abruzzo.
