the egg adds lightness to the dough. it is easy and the pizza is very tasty . my wife hates my Neapolitan pizza, she is a nutritionist and anti salt. she loves this pie minus the sausage . i am going to give you the recipe from start to finish. dough 1 pk dry yeast ,1 cup warm h2o 105 deg, 1 egg ,3 tablespoons of evoo, 3.5 to 4 cups of all-purpose flour. disolve yeast in water . let stand 5 minutes. in mixing bowl ,combine eggs,oil and salt. stir in yeast mixture. add 1 1/4 flour mix 30 seconds. scraping down bowl. add remaining flour mix on high 3 minutes .remove add flour and hand kneed 6 to 8 minutes to make a moderately stiff dough [i made a slightly sticky dough]. place in oiled bowl cover and let it double. 30 minutes. punch down spread into a 16 by 12 oiled pan .cover and rise for 20 minutes.
making :sprinkle dried oregano onto the dough [i used sicilian on the branch ],spread i cup of crushed tomatoes, spread 16 ounces of shredded mozzarella, pinch off chunks of raw Italian sausage [1 pound], sprinkle with reggiano- parmigiano and evoo. bake in preheated 375 oven 30 minutes. i baked at 450 till done. 15 to 20 minutes. i am sure this dough could be improved with less yeast longer rise etc. i started mine at 7 pm and ate it at 9 pm . note on the magazine, it is called simply perfect italian the issue i have was published in 2006 . i have seen it this year labeled back by demand. there is a meatball recipe in it using raisins ,that simmered in tomato sauce are delicious!! any questions ask.
one more thing about the egg and its use in pizza dough, i think ginos east colors it's dough to give the impression of egg being added. they probably don't because of the expense.