Crispy Sicilian Scaccia with Sausage and Caciocavallo Step-by-step instructions

Before you start

Before you begin, ensure your oven is fully preheated to 450°F (232°C) with the baking stone inside for at least 45 minutes. Have all your ingredients measured and ready to go.

The dough should be at room temperature, as cold dough will snap back and resist being rolled to the necessary thinness. Clear a large, clean workspace and have a rolling pin and a sharp serrated knife ready for the assembly and final slicing steps.

Instructions

Rolling and Saucing

1. 1Prepare the dough and base
   Roll the pizza dough out on a lightly floured surface until it is paper-thin and forms a large rectangle. Spread an even layer of tomato sauce across the surface, leaving a small border at the edges.
   Look for The dough should be thin enough to see light through when stretched.
   Tip Dust your surface with a little semolina flour to prevent the dough from sticking while rolling.

The dough should be rolled into a large, thin rectangle that is uniform in thickness. It should be supple enough to handle without tearing. The tomato sauce must be spread in a very thin, even layer; too much sauce will make the dough soggy and prevent the layers from adhering correctly during the folding process. Check that your work surface is sufficiently floured so the dough does not stick.

Filling and Folding

2. 2Add filling and fold
   Distribute the sausage meat and shredded caciocavallo cheese over the sauce. Fold the dough over itself five times, creating a compact, multi-layered brick shape. Ensure the edges are tucked securely to keep the filling inside during the bake.
   Look for The dough should be folded tightly to create distinct layers.
   Tip Press down gently on the folds to ensure the layers adhere to each other.

As you fold the dough five times, ensure each fold is pressed down firmly to create a compact, uniform brick. The sausage and cheese should be distributed evenly across the surface before folding. The final shape should feel substantial and well-constructed. If any filling is spilling out the sides, tuck the edges in securely to ensure the Scaccia holds its shape throughout the high-heat baking process.

Baking and Slicing

3. 3Bake and serve
   Place the Scaccia onto a preheated baking stone in an oven set to 450°F (232°C). Bake until the crust is golden brown and the cheese is blistering. Ensure the sausage reaches an internal temperature of 160°F (71°C). Let rest for 5 minutes before slicing.
   Look for The crust should be crisp and deep golden brown with sizzling cheese.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a serrated knife to cut through the layers without squashing the delicate structure.

The Scaccia is ready when the crust has puffed, turned a deep golden brown, and is crisp to the touch. The aroma of roasted sausage and melted cheese will be prevalent in the kitchen.

After removing it from the oven, let it rest for five minutes. This allows the internal layers to stabilize, ensuring that the beautiful, spiraled lasagne-like cross-section is revealed perfectly when sliced with your serrated knife.

Common mistakes

A common mistake is rolling the dough too thickly, which prevents the inner layers from cooking properly and results in a doughy texture. Another error is failing to seal the edges of the folds, which leads to the filling leaking out onto the baking stone.

Finally, rushing the resting period after the bake can cause the internal steam to make the crust soggy; always give it five minutes to settle before cutting into the layers.

How to tell it’s done

The Scaccia is done when the exterior crust is deep golden brown and feels firm to the touch. The cheese should be bubbling and slightly charred in places.

Most importantly, the internal temperature of the sausage must reach 160°F (71°C) to be considered safe to eat. Always use a digital thermometer to check the center of the thickest part of the folded brick to ensure the meat is cooked through perfectly.

• Ground meat: 160°F (71°C) in the thickest part