Make the yeast mixture by dissolving 1 tsp yeast in ½ cup of lukewarm water. Stir in 1 tbsp sugar and set aside for 5 minutes. It should start to form bubbles.
Sift 1 cup flour into a mixing bowl, make a well in the middle and pour in the yeast mixture, 50 ml water and 2 tbsp milk. Knead the dough for 10 minutes or until it reaches earlobe softness. Cover the bowl with a damp cloth and rest for 30 minutes to let the dough rise.
Add 1 tsp National Saltto the dough and knead for 3 minutes. Place the dough on a floured work surface and form it into a cylinder. Then cut it into four equal pieces. Rest for another 10 minutes.
Meanwhile, preheat the oven to 180˚C.
Pick the oregano leaves off the stalk and finely chop, then stir the oregano through the 1 cup of mozzarella cheese.
Place the dough on the floured work surface and, with floured hands or a rolling pin, flatten it into an oval about 30 x 20 cm (12 x 8 in) wide and 5 mm thick. Repeat with the remaining dough.
Spoon a thick strip of cheese filling into the middle of each oval, leaving a 5 cm gap around the edge. Fold over the two longer edges so they touch the filling but don’t cover it. Join the folded edges at the top and bottom to make a boat shape. Press each end into a point and twist to close tightly.
Put 2 tbsp marinara sauce in each pide. Then, put 2 tbsp spicy sauce on it, put 8 pepperonis on it, and break an egg into the middle.
If you are using a baking tray, take it out of the oven and put a piece of baking paper over it. Dust the baking paper with a little flour. If you are using a pizza stone or tile, sprinkle a little flour on it. Place the pides on the baking paper (or stone or tile) and brush the tops with oil. Bake for 15 minutes or until golden brown.