The Scima Pizza or Scema is a specialty of the culinary tradition of Abruzzo, particularly linked to the celebrations of San Martino on November 11th. This baked product is distinguished by the absence of yeast, from which it derives its name: in dialect, “scima” means “unleavened”, that is non-leavened.
Scima Pizza was prepared for San Martino mainly to celebrate the peasant tradition and the beginning of the new wine season. San Martino, which falls on November 11th, is a festival linked to the harvest and winemaking, an important moment for rural communities who celebrated the completion of work in the fields and the start of a new agricultural phase.
In the past, it was common to prepare simple and rustic dishes to accompany the newly fermented wine . Scima Pizza perfectly represented this spirit of simplicity and sharing. Being unleavened bread, it was quickly prepared without the need for long rising times, making it perfect for convivial lunches and dinners during San Martino.
Moreover, the tradition of San Martino also marks the beginning of winter festivities and socialization around food and wine. Scima Pizza was prepared in abundance and shared among friends and family as a symbol of this community, hospitality, and good wishes for the upcoming winter.
Scima Pizza has ancient roots, with influences from Roman baking and Jewish tradition. Starting from the 17th century, Jewish communities settled in Abruzzo, bringing with them the use of unleavened bread, which influenced the creation of this recipe.
The pizza has a flat shape, reminiscent of a low and crunchy focaccia, and before baking, it is scored with cuts to facilitate breaking into portions by hand (a sign of conviviality).
Recipe sourced from the “Gourmet recipes” site
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1 pizza with a 10-inch diameter
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, San Martino
Ingredients for Scima or Scema Pizza:
- 4 cups all-purpose flour
- 5 tbsp extra virgin olive oil
- 5 tbsp still water
- 7 tbsp dry white wine (e.g., Trebbiano d'Abruzzo)
- 1 tsp fine salt
Tools for Scima or Scema Pizza:
- 1 Bowl
- 1 Oven
- 1 Knife
- 1 Brush
Steps for preparing Scima or Scema Pizza, an Abruzzo specialty without yeast:
In a large bowl, place the sifted flour and salt and mix well with a spoon; then gradually add the extra virgin olive oil, dry white wine, and room temperature water, and mix the ingredients well first with a spoon and then by hand to form a homogeneous mixture.
Let the dough rest in the bowl covered with a cloth at room temperature.
After the resting time, oil a baking tray and spread the mixture to a thickness of 0.6 inches.
Score the surface of the pizza with a sharp knife to form diamonds, then brush with more extra virgin olive oil.
Bake in a preheated oven at 392°F for about 25 minutes until golden brown.
Let your preparation cool or warm slightly before serving.
You can store your Scima pizza for 2-3 days in a paper bag or a clean cloth at room temperature, or it lasts for 4-5 days in the refrigerator inside an airtight container. When you consume it, warm it for 5 minutes in the oven or air fryer.
You can also freeze it and let it defrost at room temperature, then reheat it in the oven before serving.
Tips:
Scima Pizza, due to its delicate taste and crunchy texture, pairs well with:
cold cuts and cheeses
skewers
grilled or oil-preserved vegetables
legumes and bean or lentil soups
flavored oil
new wine or Trebbiano d’Abruzzo.
