San Martino's Silly Pizza

Place the flour on the work surface Forming a well, that is, a mound with a central depression. It creates a space large enough to contain liquids and ingredients without spilling; this arrangement facilitates the gradual incorporation of flour and keeps the work surface tidy.

Pour the extra virgin olive oil, milk and yeast into the well savory pies, salt and, if desired, pecorino grated. Also add a deciliter of water: proceed carefully at first, as absorption can vary depending on the flour.

Knead with your hands, gradually incorporating the flour into the main ingredients. Work until you obtain a smooth, consistent dough, free of dry areas or lumps. The dough should be firm and easily shaped, not runny or overly sticky.

Gather the dough and shape it into a smooth ball. Firm the surface with short, firm movements to even out the dough and prepare it for rolling out. When there are no visible cracks and it holds its shape, move on to the next step.

Place the ball on the work surface and spread it with the rolling pin, applying even pressure. Shape the dough into a circle, maintaining a uniform thickness: the disc should be large and compact, without tears or irregular edges.

Score the surface with a pointed knife, making numerous radial cuts to create several wedges. Make visible incisions, but don't completely separate the portions: the pizza should remain a single disc, ready for baking.

Bake at 200°C (392°F) for about 40 minutes. Check the surface at the end of cooking: it should appear dry and golden, while the structure should be firm. If the color is still pale, continue baking a little longer, making sure it doesn't darken too much.

Serve the Pizza Scema di San Martino on the evening of November 11th, accompanied with bell peppers fried, bell peppers pickled, fried eggs, Italian sausage Roast beef, cheese, and cured meats. The firm texture of the pizza supports the side dishes and enhances its rustic character.