Pizza Scima

Interactive experience

Products and recipes

As seen in Episode Three on Silvia's Italian Masterclass on Network Ten

Ingredients

• 500g type ‘00’ flour
• 1 tsp bicarb soda
• 50 ml extra virgin olive oil
• 100 ml white wine
• 200 ml sparkling water
• 2 tbsp salt flakes
• Serve with chunks of pecorino, salami, and cheese

Method

1. Preheat your oven to 220°C (200°C fan-forced). Grease a 30cm round baking tin, 2cm deep.
2. Place the flour in a large bowl and make a well in the centre. Add the olive oil, and wine. Mix in the bicarb soda, salt, and water and mix with a wooden spoon to encourage the dough to come together.
3. 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.
4. 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.
5. Serve warm of at room temperature with pecorino and salami, and selection of cheese.