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Roman crunchy stuffed pizza: the recipe

Roman crunchy stuffed pizza

Roman scrocchiarella pizza, a wafer-thin, crunchy sheet rolled out with a rolling pin until it's almost see-through.

This version is stuffed: two sheets with the filling in between, sealed at the edges before baking.

At a glance

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Ingredients

Quantities for 2 pieces of 480 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 (20 min)
    • Use water at 32 °C
  2. End of mixing, start of bulk rise (at room temperature) (5 hours)
  3. Divide/shape: weigh and form the pieces (5 min)
  4. Start of proofing (at room temperature) (30 min)
  5. Ready to cook
    • Roll out both sheets with a rolling pin, using semolina to help. Spread the filling on one sheet, leaving a couple of centimetres free around the edge, cover with the second sheet and press firmly to seal the edges.
    • Let it rest half an hour before baking.

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: 18 minutes
    • On the oven floor; the time varies a lot depending on the topping

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

Preparation notes

Format
The amounts are meant for two thin sheets with the filling in between; if you prefer, you can still adjust the number of pieces and the weight in Format like for the other recipes.

Want to change something?

Open the calculator