Escarole Pizza - Italian recipes by GialloZafferano
Master baker Franco Pepe prepared for Giallozafferano the escarole pizza: a fragrant focaccia filled with escarole, capers, and olives!
Ingredients
- Type 0 flour (or type 00 flour) 5 ½ cups
- Water at room temperature 2.1 cups
- Fresh brewer's yeast 1 tsp
- Fine salt 3.3 tsp
- Escarole (endive) curly raw 3 ½ cups
- Gaeta olives pitted 2.1 oz
- Salted capers desalted 1 ½ tbsp
- Anchovies in oil in fillets like Cetara 0.4 oz
- Extra virgin olive oil 0.7 tbsp
- Extra virgin olive oil to taste
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