Escarole Pizza

To prepare the escarole pizza, first, pour some of the indicated room temperature water into a small jug. Add the fresh brewer's yeast and stir with a teaspoon until it completely dissolves 1. Let the yeast rest and in the meantime place about 30% of the flour on one side of the kneading trough (or the wooden or glass bowl you will use for kneading) 2; the kneading trough is a rectangular wooden container, which can withstand the temperature of the dough well and prevents it from sticking to the edges. Also, pour the room temperature water on the other side of the kneading trough, avoiding pouring it directly on the flour 3. 

Then also add the salt to the water 4 and dissolve it with your hands 5. When you no longer feel any grain by touch, start mixing the flour inside the kneading trough with both hands 6. 

Pour in some more flour 7 and gradually mix it into the water with your hands, using rotating movements. When you have incorporated about 50% of the flour, add the previously dissolved yeast 8. Continue adding more flour a little at a time 9 

continuing to knead with your hands using a rotating motion until you have incorporated it all 10. Making the dough by hand allows you to better gauge its consistency to understand if it is necessary to add more flour or not. At this point, continue working the dough inside the kneading trough for 10-15 minutes until it is smooth and homogeneous 11. Now all that's left is to let the dough rise, leaving it in the trough (or bowl) and covering it gently with a slightly damp cloth in contact with the surface of the dough 12. Let it rest for at least 4 hours at room temperature, away from drafts. 

After this time, the dough will be well risen 13; sprinkle it with a little flour and with the help of a dough scraper, transfer it to a lightly floured surface 14. Divide the dough in half 15, 

then add a little flour and shape each portion into a spherical shape 16. Place them in two separate bowls, previously sprinkled with a little flour 17. Cover again with moist cloths 18 and let rest for another 2 hours. 

Meanwhile, preheat the oven to the highest setting. Desalt the capers by rinsing them several times under running water, cut the escarole taking the most tender part, then rinse and dry it. Then take one of the two doughs, transfer it to the lightly floured surface 19 and flatten it with your hands, giving it an oval shape 20 and using a little flour to help. Repeat the same operation with the other dough, making sure to obtain two disks of the same size. Place about half of the escarole in the center of one of the disks, leaving at least a couple of inches around the edge 21.  

Then add the whole desalted capers 22, the pitted Gaeta olives 23, and season with a drizzle of oil 34. 

Add the anchovy fillets, breaking them with your hands 25, and finish with the reserved escarole. Place the other dough disk on top 26 and press lightly with your fingers to seal the edge well 27. 

Using a pastry cutter, trim the edges by cutting off the excess dough 28 and remove it by gently pulling it with your hands 29. Be very careful with the curly escarole, which at this stage could puncture the dough; lift the escarole pizza 30 

and transfer it to a non-stick baking tray 31. Brush the surface of the pizza very gently with oil using a brush 33. Bake the pizza in the preheated static oven at the highest temperature for about 12-15 minutes. Then take it out and serve your escarole pizza 34.