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Pizza Escarole (Escarole Pie - Italian)
BlondieItaliana · food.com · 2008 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
59g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilextra virgin olive oil0.25 cup · 54.5g
- saltsalt—
- sugar1 -2 teaspoon sugar1 tsp · 4.2g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza dough4 lb · 1814.4g
- over cheese8 heads escarole
- over cheesearlic cloves
- over cheesesliced olives14 oz · 396.9g
- over cheese1 can anchovies56.7g
- over cheesebutter0.25 cup · 56.8g
- over cheesered pepper flakes