Ingredients
3 cups tipo 00 flour
1 pkg dry active yeast
1 cup water
1 tsp sea salt
1 tbsp extra virgin olive oil
For filling:
6 cups broccoli florets
2 cloves garlic
1/4 cup walnut halves
2 tbsp extra virgin olive oil
1/2 tsp sea salt
Directions:
- In a mixing bowl add flour & form a well in the middle
- Add dry yeast & water & mix on low with dough hook 1-2 min
- Add oil & salt & continue kneading on med/low 7-10 min
- Cover & allow to rise 1-2 hours in a warm place
- Blanch florets with garlic cloves in salted water 1-2 min
- Drain, toss with oil & walnuts & let cool
- Divide dough 1 third to two thirds & dust with flour
- Roll a 13″ round & a 10″ round
- Place a 10″ mound of broccoli on the 13″ round of dough
- Place the 10″ round of dough on tope of the broccoli
- Lift up the bottom round to meet the top round
- Pinch & turn the dough to create a seal all around the pie
- Prick with a form 4-6 times & brush with egg white (optional)
- Baked 40-50 min 350 F preheated oven
Nona Tip: Proof yeast if unsure of freshness. Warm 1 cup of the water to 110 F. Add 1/2 tsp sugar & yeast. Cover 5-10 min until foamy. Add to flour & continue as directed. If yeast wont foam discard & obtain fresh.