Foolproof PizzaItaliano

Catania-style scacciata: the recipe

Catania-style scacciata

Typical of Sicilian tradition, it's a savoury filling wrapped between two thin, soft and tasty sheets of dough.

Lard can be used in the dough instead of oil, and the key filling ingredient is tuma cheese; other options include purple cauliflower and anchovy fillets, or sausage.

It comes together easily and quickly.

At a glance

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 1 piece of 768 g, kitchen at 20 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

  1. Weigh the ingredients and knead (25 min)
    • Use water at 32 °C
  2. End of mixing, start of bulk rise (at room temperature) (1 h 30 min)
  3. Divide/shape, start proofing (at room temperature) (30 min)
    Shape the pieces and split each one in half: they are the two sheets of the scaccia, and they proof already divided.
  4. Ready to cook
    • Stretch the base and dimple it.
    • Fill it, cover with the other half and seal it well.
    Poke the center and brush with oil.

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

    • conventional oven, without steam
    • Overall temperature: 250 °C
    • Time: 25 minutes
    • On the lower part of the oven; brush with oil first
    • conventional oven, without steam
    • Overall temperature: 250 °C
    • Time: until done
    • Move to the top to finish the surface

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Format
Each piece is a whole scaccia: you split it in half, one half is the base and the other the lid. If you want three, set three pieces.

Want to change something?

Open the calculator