Keeping it simple
By Germano Zaini
Making the dough
— Place the milk and warm water in a measuring cup, allowing the sugar and yeast to dissolve. Mix well and set aside. It is ready when the top turns foamy.
— Place the flour and slices of the soft butter (or 60 grams of olive oil) in a bowl. Add the milk mixture (above) and then add the remaining extra virgin olive oil.
— Knead the dough until the ingredients are blended. Continue kneading until the dough is soft and smooth. Form a ball, place it in a container, cover it with a cloth and let rise (at room temperature) for a couple of hours.
Making the filling
— Place the anchovies, garlic, and a little olive oil in a frying pan over low heat. When the anchovies dissolve, add the escarole, which you may have to tear up by hand. Add salt and pepper and cook over medium heat for about 15 minutes. Set aside to cool and then remove extra liquid.
— When the dough rises, divide it into two equal loaves. Using a rolling pin, flatten one of the two loaves, creating a sheet about half-a-centimeter high. Then brush a 30x40 cm baking sheet with olive oil.
— Roll the dough onto the pan, overlapping the edges. Poke holes in the bottom of the dough with a fork. Add the stuffing, now cold, and divide it evenly. With the remaining mixture, make another sheet and place it over the filling.
— Close and seal the edges, making holes in the surface of the pizza with a fork.
— Cover the pizza with a cloth towel and let it rise for another hour. Cook the pizza in a preheated oven at 180C for 40 minutes. Once cooked, let it cool completely and serve pizza slices.
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