ABRUZZO PIZZA SCIMA without yeast, with wine dough traditional recipe, unleavened dough without yeast and rising, crispy and tasty, perfect to fill.
The ABRUZZO PIZZA SCIMA without yeast is the perfect recipe when you realize ten minutes before dinner that… you have no bread. It happens to everyone, don’t worry. It’s a traditional Abruzzo recipe, an unleavened dough, without rising, made only with flour, oil, and wine, and it’s this mix that makes it crispy on the outside and soft on the inside, with that rustic aroma that reminds you of the old-time kitchen.
I prepare it when I want something simple but tasty: it kneads quickly, rolls out, and is scored with the classic diamond grill typical of pizza scima, and in the oven, it becomes a golden delight, perfect to fill or accompany any dish.
This yeast-free pizza scima is a super practical idea for an appetizer, for a quick dinner, or when you want to bring something traditional but fast to the table. The wine dough makes it truly unmistakable, and the quick cooking allows you to prepare it at the last minute. The beauty is that it stays crispy, even if you decide to serve it with cheeses, cold cuts, or a simple bruschetta. Plus, it’s a recipe that always pleases, it cuts beautifully, and doesn’t require any waiting: knead, roll out, bake, and go.
If you want to give an extra touch to your abruzzo pizza scima, you can add aromatic herbs directly into the dough, use a nice fragrant extra virgin olive oil, or brush it with a little oil before baking for an even more golden result. It’s a versatile, economical base, perfect also for those who don’t like or can’t use yeast. One of those “dinner saver” recipes that’s worth keeping in your repertoire!
Follow me in the kitchen today for abruzzo pizza scima.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1-2
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups flour (the one you usually use)
- 5 oz white wine
- 3.4 oz extra virgin olive oil
- 1 tsp salt
Steps
In a bowl, mix the flour with the salt.
Add the oil and the white wine little by little, kneading until you get a homogeneous and soft dough.
On an oiled tray, roll out the dough to a thickness of about 0.4-0.6 inches. Draw horizontal and vertical stripes.
Brush with a little oil and add coarse salt.
Bake in a preheated oven at 390-430°F for 20-25 minutes until golden.
You can also cook it on a griddle or non-stick pan over medium heat, turning it once, until evenly golden.
Bon appétit
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ABRUZZO PIZZA SCIMA without yeast
Useful tips
– Use dry white wine: it gives aroma but does not alter the taste.
– Cut the surface into diamonds: it’s the signature of pizza scima and helps with even cooking.
– The more oil you use, the more crumbly the pizza will be: adjust according to your taste.
– For a more rustic version, try half all-purpose flour and half type 1.
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FAQ ABRUZZO PIZZA SCIMA without yeast
Can it be made in advance?
Yes, it remains good even the next day. Just heat it for a few minutes.
Can I substitute the wine?
You can use water, but you will lose some of the traditional fragrance of abruzzo pizza scima.
Is it really yeast-free?
Yes, it’s a 100% traditional unleavened recipe: no yeast, no waiting.
What can it be served with?
Perfect with cheeses, cold cuts, grilled vegetables, or as a base for bruschetta.
