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Crunchy pizza

crunchy pizza

Simple to prepare, pizza scrocchiarella is a typical Roman recipe. Here's how to prepare it also in a quick version.

Crunchy, as is easy to guess from the name, and delicious, scrocchiarella pizza is a pride of Lazio cuisine but in particular of the capital. Unlike classic pizza, this recipe has no toppings except for a few grains of salt. It also differs from traditional pizza due to its incredible crunchiness .

Excellent for accompanying sauces, cured meats and cheeses , it is also sold and enjoyed as street food. The preparation is very simple but requires a minimum of waiting due to the maturation of the dough in the refrigerator. However, we will also give you some tips for making a quick scrocchiarella pizza, with just 2 hours of leavening.

crunchy pizza
crunchy pizza

How to prepare the scrocchiarella pizza recipe

  1. Dissolve the yeast in the water and add the flour, mixing with a spoon. As soon as the dough has taken on a little consistency, add the salt and oil.
  2. Finish kneading by hand , directly in the bowl, bringing the dough from the outside towards the inside, going all the way around the container. Cover with cling film and leave to rest in the fridge for 12 hours.
  3. Then divide the dough into two parts , roll them up to form a loaf and leave to rise for 4 hours at room temperature.
  4. Roll out each loaf on a sheet of baking paper the size of the baking tray. To do this easily, oil your hands a little and try not to create holes.
  5. Then season with oil and grains of salt (also rosemary needles if desired) and cook at 220°C for 15 minutes. You can enjoy it both hot and once cooled.

The pizza variant crunches quickly

To prepare a quick scrocchiarella pizza, use 8 grams of yeast and add 1 teaspoon of sugar to help leavening. After the first dough, let it rise for 2 hours covered with cling film in a warm place, then divide the dough into two parts and roll it out as per the recipe. Cooking times remain unchanged.

Rome is also famous for another variation of the classic pizza . We are talking about the Roman pinsa : absolutely worth trying!


The scrocchiarella pizza can be kept in a paper bag for 2-3 days , as crunchy as freshly baked.

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