Scrocchia
Named for the unmistakable crunch it makes with each bite (scrocchiare means “to crunch”) this wafer-thin, cracker-like pizza is impossibly crispy, shatteringly thin, and deeply addictive. Sold at neighborhood bakeries, pizza-by-the-slice spots, and even some wood-fired pizzerias, scrocchia is typically brushed lightly with olive oil or tomato, then baked until blistered and golden. It’s the perfect snack to munch on the go, ideally while navigating Roman cobblestones, leaving a trail of crumbs in your wake.
8 ingredients
Prep: 30 mins
Cook: 25 mins
Scrocchia
Ingredients (8)
Ingredients (8)
For the dough
For the topping
Instructions
Make the dough: Whisk together the flour (2 ½ cups) and yeast (¾ tsp) in a large bowl.
Pour in the water (⅘ cup) and mix with your fingertips or a spoon until no dry bits remain.
Cover the bowl with plastic wrap and set aside to allow the flour to *autolyse (see page 241)* for 30 minutes.
Uncover the bowl, sprinkle over the salt (1 ½ tsp), then pinch it into the dough until fully incorporated.
Pour over the oil (2 ⅕ Tbsp) and work it into the dough until fully incorporated.
Turn the dough out onto a work surface and knead it just until it is smooth and elastic, 5 to 7 minutes.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap, then set aside to rise at room temperature until the dough has doubled in volume, about 2 hours.
Place a baking steel or stone on the lowest rack of the oven and preheat the oven to 450 °F.
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