For the dough:
2 packets of bread yeast
2 cups of warm water
3 tablespoons of olive oil
1 tablespoon of salt
3 1/2 to 4 cups of whole wheat flour
1/2 tablespoon of vegetable oil for the bowl
3 tablespoons of olive oil for the dough
For the topping:
1 bunch of escarole
salt to taste
5 cloves of garlic, minced
1 tablespoon of olive oil
3 tomatoes, sliced
For the dough:
2 packets of bread yeast
2 cups of warm water
3 tablespoons of olive oil
1 tablespoon of salt
3 1/2 to 4 cups of whole wheat flour
1/2 tablespoon of vegetable oil for the bowl
3 tablespoons of olive oil for the dough
For the topping:
1 bunch of escarole
salt to taste
5 cloves of garlic, minced
1 tablespoon of olive oil
3 tomatoes, sliced
In a large bowl, combine yeast, warm water, olive oil, and salt
Mix well
Knead the dough for 10 minutes until it becomes smooth and elastic
Place half cup of flour on a clean surface, add the dough, and knead until incorporated
Add another half cup of flour, knead well, and adjust as needed to obtain a manageable dough
Knead the dough for an additional 5 minutes
Place 1/2 tablespoon of vegetable oil in a bowl
Add the dough, cover with a clean cloth, and let it rise in a protected area for 1 hour and 15 minutes
Bake the dough at 170°C (335°F) for 10 minutes or until golden brown and crispy
Divide the dough into three parts, add 1 tablespoon of olive oil to each part, and knead well
Shape each portion into a circle, place in a pizza pan, and pierce with a fork
Assemble the pizzas and top with escarole, tomatoes, garlic, and salt
Serve hot.
