ITALIAN EASTER PIE (PIZZAGAINA)
INGREDIENTS
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4 1/2 to 5 cups flour, more if needed
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1/2 cup whole milk, scalded
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1/2 cup water, lukewarm
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1 teaspoon honey or sugar
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2 1/2 teaspoons instant dry yeast
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1 1/2 teaspoons salt
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2 tablespoons sugar
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5 tablespoons butter, melted
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2 tablespoons butter flavored Crisco (or butter)
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3 tablespoons lard
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3 tablespoons buttermilk or sour cream
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1/2 teaspoon fresh lemon juice (optional)
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1 1/2 tablespoons olive oil
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5 eggs (for dough)
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1 egg, boiled
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1 egg, mixed with 1 tablespoon water for glaze
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1/2 lb mortadella, sliced and chopped
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1/2 lb provolone, thinly sliced
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1/2 lb capicola (hot ham), very thinly sliced
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1/4 lb prosciutto, very thinly sliced
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2-3 slices each pepperoni or salami, chopped
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1-2 slices sopressato, chopped (optional)
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1 1/2 cups ricotta
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1 egg yolk (optional - see note below)
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1 entire basket Easter cheese (fromaggio fresca)
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2 tablespoons Parmesan cheese, freshly grated
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2 tablespoons Romano cheese, freshly grated
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3/4 teaspoon whole black peppercorns, cracked
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