Neapolitan Escarole Pizza

Method

1. In a bowl, combine all ingredients except flour, salt, and oil. Mix with dough hook (or by hand).
2. After a few minutes, add the flour and continue kneading until the dough forms a smooth mass.
3. Add salt and finally add the oil in a stream while kneading.
4. Transfer the dough to a work surface, fold a few times, and shape into a ball.
5. Place the dough in an oiled bowl, cover with plastic wrap, and let rise for 3-4 hours until doubled.
6. Meanwhile, prepare the escarole: cut the escarole into strips, wash, and blanch in boiling water for about 10 minutes.
7. In a pan with olive oil, sauté garlic and chili, then add the drained escarole. Cook for another 10-15 minutes until well seasoned. Set aside.
8. After rising, divide the dough into two pieces, one slightly larger than the other.
9. Roll out the smaller piece into a disc using semolina flour. Set aside.
10. Roll out the larger piece and line a 24 cm mold (greased with oil). Adjust to fit the bottom and sides.
11. Add the escarole filling inside, spreading evenly. Drizzle a little olive oil over.
12. Trim the edges of the dough, then cover with the reserved disc. Seal the edges well, then prick the surface with a fork.
13. Let the pizza rise for about 1 hour.
14. Brush the surface with beaten egg.
15. Bake in a preheated oven until golden brown.
16. Remove from the mold after about 10 minutes out of the oven, brush with olive oil for shine, and serve warm.