Blog Post

Scaccia Siciliana – Wood Fired Oven Recipe

This typical wood-fired oven recipe from Sicily is a super-easy kind of “wrap”, something an Italian grandma would bake quickly for the family with the residual heat in the pizza oven. Italians love this great tasting - crunchy on the outside, chewy on the inside - tomato and cheese dish and so will you.

You can bake Scaccia in any of our wood-fired and gas pizza ovens. (Click the links to see our portable oven models.) Making the unleavened dough is fast and easy, you will knead it for just 6-8 minutes, letting it rest for 30 minutes, and then you are ready to roll it out. While the dough rests you can cook the tomato sauce. It’s fine to use any extra sauce you didn’t need during your pizza baking, or one of your favorite tomato sauce recipes.

Serves 10-12

Ingredients

Dough
3 ½ cups durum wheat flour (semolina)
2 Tbsp extra virgin olive oil
1 ¼ cups water
1 tsp. kosher salt, or to taste

Sauce (or use your favorite tomato sauce)
2 cloves of garlic, minced
2 Tbsp extra virgin olive oil
1 (28-oz.) can of crushed tomatoes
1 bunch of fresh basil
Ground black pepper and salt to taste

12 oz. caciocavallo cheese (substitute with Pecorino) grated

Fire up your wood burning oven.

Note: it will take about 45 mins. prep to get the Scaccia ready for the oven and the oven should at that time be about 500°F.

Place flour in large bowl and make a well in the center. Add 2 Tbsp. oil, salt, and 1 ¼ cups water, and stir until a dough forms. Transfer dough to floured work surface and knead until smooth and elastic, about 8 minutes. Form the dough into a cylinder and cover in plastic wrap, letting it rest on the counter for 30 minutes.

Heat 2 Tbsp. oil in a 2-qt. saucepan over medium heat. Add garlic, lightly sauté and then add tomatoes and basil, season with salt and pepper, stirring occasionally for about 10 – 15 minutes. Remove from heat and set aside to cool.

Transfer dough to the floured work surface. Using a rolling pin, roll dough into a 1/16 inch thick rectangle. Arrange the dough so that the long sides are parallel to you. Spread 1 cup of the tomato sauce in a thin layer over dough, sprinkle with 1 ½ cups cheese.

Fold left third of dough toward center, spread top with ¼ cup tomato sauce, sprinkle with 5 tbsp. cheese.

Fold right third over center to meet left edge, and repeat with sauce, cheese, and season with pepper.

Fold in top half over bottom half, like closing a book, and transfer to a lightly floured pizza peel (to buy, click here). Alternatively use a baking sheet lined with parchment paper. If you are going to bake the Scaccia directly on the oven floor, sweep the floor clean of ashes.

Fold in top half over bottom half, like closing a book, and transfer to a lightly floured pizza peel (to buy, click here). Alternatively use a baking sheet lined with parchment paper. If you are going to bake the Scaccia directly on the oven floor, sweep the floor clean of ashes.

Check the temperature of the oven with an infrared thermometer (to buy, click here). It should be approx. 500°F.

Slide into wood fired oven and bake for about 60 minutes, or until dough is set and slightly charred. Let cool for 10 minutes before slicing and serving. Enjoy!

Buon appetito from Los Angeles Ovenworks!

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