Pizza secca or dry pizza is a Sicilian specialty from Catania city (Western Siciliy), known elsewhere as “Schiacciatina”. Sold already cut into squares in bakeries and rotisseries, it is also perfect to be enjoyed cold, as a snack, aperitif or savory snack. Prepared with very few, quality ingredients.
For this recipe I used a very high quality Apulian flour with ancient grains. A flour with no added additives, glisophate and mycotoxins free . The type of roller technology, used for grinding, makes it possible not to heat the grain and maintain all the nutritional characteristics.
Dry Pizza: Ingredients for about 12/15 pieces
500 g flour with ancient grains
15 g sea salt
15 g coconut sugar (or other unrefined organic sugar)
15 g organic instant yeast for savory products (aluminum free)
300 ml warm water
3 tbsp EVO
1 heaped spoonful dried rosemary
3 tbsp Parmigiano Reggiano, grated
Dry Pizza: Method
- Mix the flour with the salt, sugar and instant yeast.
- Add the water and two tablespoons of oil, a little at a time, mix until the ingredients are mixed. Once the dough has been worked, spread a thin sheet on a baking tray lined with parchment paper.
- Sprinkle the surface of the dough with rosemary and Parmigiano.
- Bake at 180 ° in a preheated oven for 30 minutes.