2m
- Combine flour (100%), 72% water, 1.0% malt/honey, and 0.4% IDY.
- Mix 2 minutes on low.
- Add 2.2% fine sea salt and stream in 6.0% olive oil.
- Knead for 8 minutes until shiny and extensible.
Tuscan Schiacciata
Florentine olive oil flatbread with a shatteringly crisp crust and open honeycomb crumb
Traditional Tuscan Schiacciata all'Olio, famous for its golden, glistening olive oil crust and deep dimples. Bakes on stone into an ultra-crispy, blistered top and bottom shell that encases a light, open honeycomb crumb, making it exceptional for slicing open and sandwiching.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Tipo 00 / Bread Flour | 100% | ||
| Water | 72.0% | ||
| Extra Virgin Olive Oil | 6.0% | ||
| Fine Sea Salt | 2.2% | ||
| Diastatic Malt / Honey | 1.0% | ||
| IDY | 0.40% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Extra Virgin Olive Oil | 0.350 | ||
| Flaky Sea Salt (Maldon) | 0.050 | ||
| Fresh Rosemary Needles (Optional) | 0.020 | ||
| Finocchiona / Mortadella / Stracciatella (Sandwich Fillings) | 1.50 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature500°F
Bake Time15-18 min
SurfacePreheated Baking Stone or Steel
Bake in heavily olive-oiled sheet pan directly on preheated baking stone/steel at 500°F for 15 to 18 minutes until golden-brown blisters form across the ridges. Slice horizontally for sandwiches.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
2h
- Bulk ferment at room temperature for 2 hours, performing stretch-and-folds every 30 minutes.
- Transfer to refrigerator for 24-hour cold fermentation.
3h
- Coat a baking pan generously with 3 tablespoons extra virgin olive oil.
- Transfer cold dough and gently stretch toward edges.
- Let proof covered at room temperature for 3 hours until light and bubbly.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Pour 2 tablespoons olive oil over dough surface.
- Using the pads of all fingers, press down deeply until fingertips touch the pan bottom, leaving pronounced craters.
- Scatter flaky Maldon sea salt and fresh rosemary.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
18m
- Bake on preheated stone/steel at 500°F for 15 to 18 minutes until golden-brown and crispy.
- Brush with additional finishing olive oil immediately upon removal.
10m
- Cool on a wire rack for 10 minutes.
- Slice horizontally through the middle and fill with sliced mortadella, stracciatella, and pistachio cream or finocchiona and pecorino.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment24h
Final Proof3h
72% hydration mix with stretch-and-folds. 2 hours room bulk, 24 hours cold proof in fridge. Dimple into heavily oiled pan 3 hours before baking.