Pizza Scima: Abruzzo's Ancient Spiced Flatbread

Place a baking stone or heavy baking sheet on the middle rack and preheat the oven to 220°C (425°F) for at least 30 minutes.

Coarsely grind the black pepper with a mortar or set your pepper mill to its coarsest setting — visible flakes, not powder.

Combine the flour, salt, coarsely ground pepper, and anise seeds in a large bowl and mix briefly to distribute the spices.

Pour in the olive oil and work it in with your fingertips for about 1 minute until the mixture resembles coarse, clumpy crumbs and no dry flour remains.

Add the white wine and water. Mix with a fork, then knead lightly in the bowl for about 30 seconds until the dough just comes together. Do not overwork it — no gluten development is needed.

Cover the bowl and rest the dough at room temperature for 15 minutes so the flour fully hydrates and the oil distributes evenly.

On a lightly floured surface, roll the dough into a round or oval about 1 cm thick and roughly 28–30 cm across.

Prick the surface all over with a fork at 2 cm intervals — this is essential to prevent uneven puffing and blistering during baking.

Score a crosshatch or diamond pattern across the top with a sharp knife, cutting about 2 mm deep. This is visually traditional and helps the surface bake evenly.

Slide onto the preheated stone or sheet using a pizza peel or the back of a flat baking tray. Bake for 25–30 minutes until the surface is deep golden and crackled and the underside sounds hollow when tapped.

Transfer to a wire rack and rest for at least 10 minutes before cutting. The flatbread firms further as it cools — do not judge it hot from the oven.