Escaroles are sauteed with evo oil, garlic, chily flakes, salted anchovies, black olives, raisins, pine nuts and almonds, while the dough was 500 g flour, 270 g water with a teaspoon of sugar and a dose of dry yeast, 3 spoons of evoi oil, 15 g salt to add a the end. It raised till it doubled the size, then the pizza was styled and cooked at 190° ventilated for 30 minutes. The result is so tasty, only problem is that I might have to freeze it or i’ll eat it all in one day
regularstool
looks banging
Old-Satisfaction-564
I follow this video recipe usually, just the same as yours:
5 Comments
Escaroles are sauteed with evo oil, garlic, chily flakes, salted anchovies, black olives, raisins, pine nuts and almonds, while the dough was 500 g flour, 270 g water with a teaspoon of sugar and a dose of dry yeast, 3 spoons of evoi oil, 15 g salt to add a the end. It raised till it doubled the size, then the pizza was styled and cooked at 190° ventilated for 30 minutes. The result is so tasty, only problem is that I might have to freeze it or i’ll eat it all in one day
looks banging
I follow this video recipe usually, just the same as yours:
https://www.facebook.com/watch?v=686462742930947
This looks amazing. Never had it with pinoli and olives. We put the olives in Scallion Pizza.
Going to try it this way.
Raisins sound a bit sketch but I would definitely graze this