A traditional Italian scaccia recipe, with Buffalo mozzarella cheese. Scaccia is sort of a cross between a lasagna and a pizza.
After spotting this recipe in the latest edition of Saveur, I just couldn’t wait to try it. And once I tried it, I had to make it again within the same week (yes, it was that good!). The only way I can describe this dish, is that it is like a crispy pizza on the outside and layers of lasagna-like pasta in the inside.
It was absolutely delicious and will be placed into regular rotation. It’s a perfect meal with a glass of your favourite red!
This dough is really easy to work with but you’ll need a big area to roll it out. I have a large kitchen island that worked well. If you don’t, the kitchen table would be a good option. When rolled to the specified thickness (or thin-ness), it will be about 3 feet by 2 feet.
This pie is not necessarily a thing of beauty right out of the oven, but it’s a sure to win admirers once tried.
Scaccia Ragusana with Buffalo Mozzarella
- 3 1/2 cups all-purpose or bread flour, or 3 cups flour and 1/2 cup semolina
- 1 1/4 cups water
- 2 Tbsp. olive oil
- 1 tsp. kosher salt plus more to taste (*use less if using regular table/sea salt)
- 2 Tbsp. olive oil
- 3 cloves garlic minced
- 28 oz crushed tomatoes
- Handful of fresh basil leaves roughly chopped
- Freshly ground black pepper to taste
- 5 oz. Pecorino Romano or Parmesan cheese grated
- 1 ball buffalo mozzarella mozzarella di bufala
- (*Note, you can also prepare this dough in a stand mixer with a dough hook).
- Place flour and salt in a large bowl, stir and make a well in the centre. Add 2 Tbsp. olive oil and 1 1/4 cups water and stir until a rough dough forms. Transfer the dough to a floured work surface and knead until smooth and elastic, about 6 to 8 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rest for 30 minutes.
- Meanwhile, heat 2 Tbsp. olive oil in a 2-qt. saucepan over medium heat. Add garlic and cook, stirring often, about 1 minute. Add tomatoes and basil, season with salt and pepper (to taste), and cook, stirring occasionally, about 10 minutes. Remove pan from heat, and set aside to let cool.
- Heat oven to 500° F. Transfer dough to a floured work surface, and using a rolling pin, roll dough into a 1/16″-thick rectangle. Dimensions aren’t important, just a huge rectangle of thin dough (*Mine was about 3 feet x 2 feet so suggest a large surface for rolling).
- Shaping: Arrange the dough so that the long sides are parallel to you. Spread 1 cup tomato sauce over dough in a thin layer and sprinkle with 1 1/4 cups grated cheese. Fold left third of dough toward centre, spread top with 1/4 cup sauce, and sprinkle with 4 Tbsp. of the grated cheese and half the buffalo mozzarella. season with salt and pepper. Fold the right third over the centre to meet the left edge. Repeat with sauce, grated cheese, and spread the remainder of the buffalo mozzarella in the centre. Fold in top and bottom so they meet in centre. Spread top with remaining sauce and grated cheese. Season with a bit of salt and pepper. Fold top half over bottom half, like closing a book, and transfer to a baking sheet lined with parchment paper. (Not the easiest thing to move. I use two spatulas underneath to move it to the baking sheet).
- Bake for 10 minutes. Reduce oven temperature to 400° F. and continue baking until dough is set and slightly charred, about another 45–55 minutes more. *If you feel your pie is getting too charred, lay a piece of aluminum foil loosely over the top to prevent further browning. Let cool for 10 minutes before slicing and serving.