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Pizza rianata trapanese

original recipe, fragrant and simple

by Ada Parisi
5 min read
Pizza rianata trapanese

Pizza rianata trapanese, or pizza 'origanata', in its original recipe. Since it's literally sprinkled with dried oregano, that gives this typical Sicilian recipe and precisely Trapani a wonderful flavor and balsamic scent. It is part of the wonderful and varied world of SICILIAN ROTICCERIA. The pizza rianata trapanese is a Deco, or a municipal name, and therefore also has a precise production specification. And from the Trapani area also comes the recipe of the wonderful PESTO ALLA TRAPANESE, also perfect for seasoning (in season) the EGGPLANT PIZZAS.

The Trapani renata is a pan pizza with slightly rounded corners, based on durum wheat re-milled semolina. Although it is possible to add a maximum amount of 20% of double zero flour if you prefer a lighter and more honeycombed pizza. But in reality it does not need, because Rianata is not a focaccia or a Neapolitan pizza: durum wheat semolina, which is the true Sicilian tradition, it's perfect.

Pizza rianata: how it is made according to the production specification

The seasoning, to be regulated, it's very simple, as you see in this very short VIDEO TUTORIAL. A little’ by passata tomato, fresh tomatoes Cherry type, Datterino or (even better) Pizzutello (Italy), garlic by Nubia, parsley and oregano. And then three ingredients that are hardly lacking in Sicily: sardines or salted anchovies, Sicilian pecorino cheese grated and an excellent extra virgin olive oil. Better if a Valli Trapanesi Dop oil. The pizza rianata trapanese is a tasty pizza, delicious. I use dry brewer's yeast And I make a Maturation in the refrigerator for 12-24 hours before moving on to the leavening. In this way the pizza is digestible and easily workable.

Pizza rianata trapanese must be spread not too thick, about one centimeter (then it will rise) and must not have a very pronounced cornice. In Trapani they sell it everywhere: in bakeries, in rotisseries, on street corners. A little’ like sfincione in Palermo or the FOCACCIA MESSINESE WITH TUMA in Messina. And if by chance you were planning a visit to Trapani, read my article on the’ITINERARY ON THE SALT ROUTE, BETWEEN TRAPANI AND MARSALA, with lots of advice on what to see and where to eat. And now I wish you good day!

Pizza rianata trapanese

Pizza rianata trapanese


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 10 voted )



500 grams of durum wheat semolina

220 milliliters of natural mineral water

100 milliliters of milk (or water)

a tablespoon of extra virgin olive oil

2 grams of active dry yeast

8 grams of salt


sardines or anchovies in salt

120 grams of tomato puree

cherry tomatoes, Datterino, Pizzutello (Italy)


dried oregano

2 cloves of finely chopped garlic

a piece of finely chopped onion


grated Sicilian pecorino cheese

extra virgin olive oil


You can knead the dough for the pizza rianata trapanese both in a planetary mixer and by hand in a large bowl. For the seasoning and the final result you can look at this very short VIDEO TUTORIAL.

For the dough. Put the semolina in the bowl, the dry yeast, water, the milk and start kneading until you get a coarse but homogeneous mixture. Add the extra virgin olive oil and salt. Continue to knead in a planetary mixer or on the lightly floured work surface until a smooth dough is obtained. Put the dough in a bowl lightly greased with extra virgin olive oil, cover with plastic wrap for food in contact and let it rest in the refrigerator for at least 12-15 hours.

After maturation in the refrigerator, remove the dough from the refrigerator and let it rise at room temperature (better if in the oven with light and in any case around 24-26 degrees) for 3-5 hours. The dough will have to rise until doubled, and be visibly swollen and ventilated.

For the dressing. While the dough for the rianata pizza rises, prepare the tomato sauce by browning the onion in extra virgin olive oil in a saucepan, add the tomato puree, a little salt and cook for 10-12 minutes over low heat, so that the sauce shrinks.

Finely chop the garlic and parsley.

Condiment of the rianata pizza. When the dough is doubled in volume, carefully grease a baking sheet. Roll out the dough evenly using your fingertips to a thickness of about 1 centimeter. The rianata pizza must not have a pronounced cornice. Season the pizza by first distributing the sardines or salted anchovies into small pieces (obviously carefully watered under running water). Then sprinkle the dough with finely chopped garlic. Distribute the tomato sauce and fresh cherry tomatoes (if seasonal) cut in half.

Continue the distribution of the ingredients by adding plenty of grated pecorino cheese and finally chopped parsley and dried oregano. Season with a pinch of fine salt and sprinkle with extra virgin olive oil.

Cooking of the rianata. Cover with plastic wrap and let stand for 45 minutes. Meanwhile, preheat the oven to 230 degrees static. When the oven is hot, bake by placing the pan at half height and cook for 7 minutes at 230 degrees, then lower the temperature to 180 degrees and continue cooking for another 5 minutes, for a total cooking time of about 12 minutes.

Once the pizza rianata trapanese is baked, try to resist the wonderful scent it makes and cover it with a few more drops of extra virgin olive oil. Then run to the table. Bon appétit!

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Blessed July 18, 2022 - 12:30

sn recently returned from Sicily, beautiful! I ate qsta delight, and I want to try to do it!!!!!!!!!!!!! Thank you x your recipe! What are the measurements of your mold? Hello Benedetta. Thanks!

Ada Parisi July 21, 2022 - 11:58

Hello Benedetta, is the classic baking tray supplied with normal size ovens, but if you use one a little’ smaller will only be slightly taller. A warm greeting, ADA

Simona Nania February 15, 2023 - 00:03

Dear Ada, I really want to try it
A hug

Ada Parisi February 19, 2023 - 17:11

Thanks always Simona, Let me know

Marianna July 14, 2022 - 14:31

hello Ada fantastic pizza! Can I ask you 2 questions: 1What are the measurements of the baking tray you used? 2I ask you indicatively the dose of oregano. Tu pregoooooooooo! I'm afraid to put little or too much. I am a landslide, really. when I read qb I feel like crying….. Thanks hello Marianna

Ada Parisi July 21, 2022 - 12:00

Hello Marianna, then the pan is the classic one supplied with normal ovens. As for oregano, it takes a lot, but as always it depends exclusively on your taste. I'd say, start with a teaspoon and then see if you need more. Just remember that if you overdo the pizza it can be a bit’ bitter. A warm greeting, ADA

Name*James R Mihaloew February 22, 2022 - 17:31


Una delle pizze più buone, se non la migliore che abbia mai fatto o mangiato. Sapori superbi di Sicilia con elementi ben equilibrati. A base di acciughe. Proverò il prossimo con le sardine e forse entrambe.

James R. Mihaloew
Strongsville OH USA

Ada Parisi February 23, 2022 - 11:40

I'm glad. Is’ a pizza that I particularly love. You have already tried the sfincione and the sfincione bagherese in white? I think you may like, see a little. A warm greeting, ADA

Silvia December 1, 2021 - 10:30

Hi Ada!
I can ask you if I can use fresh yeast and in what dose? Then: you think it is possible to make a short leavening, that is, without rest in the fridge, maybe increasing – of little – the dose of yeast? I have never used the re-milled semolina in leavened products so I do not know…thanks always for your help and especially for your fantastic recipes! Silvia

Ada Parisi December 1, 2021 - 12:56

Hello Silvia, of course you can use it. And if you do not want to rest you can put half a loaf of fresh brewer's yeast and let rise directly until doubled, then roll out, season and let rise again for 30 minutes, since it's all at room temperature. Let me know, a hug.


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