Ingredients for 6 people
500 gr of flour 1 for pizza and focaccia
270 ml of water
3 tablespoons of extra virgin olive oil
8 gr of salt
12 gr of brewer’s yeast
650 gr of scarola
180 gr pitted black olives
1 tablespoon of capers
2 cloves of garlic
15 gr of toasted pine nuts
1 tablespoon of raisins
Extra virgin olive oil
Salt and pepper
STEP 1: PREPARE THE DOUGH
Pour into the stand mixer the flour with the crumbled yeast, oil and warm water and knead for a minute. Then add the salt and continue to knead for a long time with the hook. Form a ball with the dough and place in a slightly oiled bowl. Cover with a cloth and let rise in the blast chiller for 2 hours at 28ºC.
STEP 2: PIZZA
Roll out the leavened dough in 2 rectangles, one larger and one slightly smaller. Place the larger dough on a lightly oiled baking pan, fill it with the escarole filling, and cover with the other dough.
Fold the edges inwards sealing the pizza well, puncture the surface and let rise in the blast chiller for 50 minutes at 28ºC.
STEP 3: COOKING AND TERM PLATE
Brush with a little oil the surface of the pizza and cook in the preheated oven to 200ºC for about thirty minutes. Take it out, let it rest for about fifteen minutes and serve it. It can also be eaten cold.
With Freddy you can keep the right rising temperature of your pizza constant, allowing you to ideally coclude the yeast fermentation cycle, making the dough much more digestible.
Try the Scarola pizza... of a unique goodness!
You can prepare a large amount of Scarola pizza, cook, portion and freeze with the function of delicate freezing blast chiller. This way you can store it in the freezer for up to 6 months. If necessary, all you have to do is remove from the freezer the amount you want and regenerate it in the preheated oven to 150°C until it is warm.