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1
Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.).
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2
Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
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3
Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
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4
Preheat oven to 500u00b0F with rack in middle.
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5
Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
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6
Toss together cheeses and press into a compact 3-inch ball with your hands.
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7
Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot.
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8
Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
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9
Cut a 6-inch X through top of dough to expose cheese.
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10
Bake until pale golden, 10 to 12 minutes.
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11
Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
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12
Serve cut into wedges.
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13
Their cook's note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.
