For the dough
- 500 g of pizza flour (or 300 g of strong flour 200 g of 00 flour)
- 50 g of dry wheat germ sourdough
- 280 gr of water
- 40 g of extra virgin olive oil
- 15 g of salt
For the filling
- 1 kg of already cleaned and washed escarole
- 3 pork sausages
- 100g pitted black olives
- 400 g of drained buffalo mozzarella
- extra virgin olive oil to taste
- 1 clove of garlic
- salt to taste
Preparation time: 4 hours Servings: 12 people
for the pizza dough: NB the water is indicative as for all leavened products the liquids depend on the flours. In this case the quantity varies from 250/300 ml of water.
You should get a soft, non-sticky dough.
Put the warm water with the yeast and 50 g of flour after 15 minutes gradually add the flour (in this case you will realize the quantity) finally the oil and lastly the salt. Leave to rise in a warm place until doubled
In the meantime, drain the mozzarella to avoid excessive water loss during cooking. Boil the escarole and sauté in a pan with oil and garlic, add the crumbled sausages and black olives and continue cooking until the sausages have a nice color.
Once the dough is ready, divide it into two parts, roll out a disk and cover a 24/26 cm cake tin, put the filling inside and close with the other disk of dough. If you are skilled, do not use a rolling pin
The beauty of this pizza is feeling the elasticity between your hands, sealing the edges well by brushing them with a little water.
Prick the surface and bake at 200° for 30 minutes.
