Pizza Chiena

Serves 12

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1 tablespoon active dry yeast

2½ cups warm water

6½ to 7 cups unbleached, all-purpose flour

1½ teaspoons salt

4 teaspoons olive oil

9 large eggs

2½ cups freshly grated Pecorino Romano cheese

¼ pound provolone, chopped into small pieces

¼ cup ham steak, chopped into small pieces

¼ cup sweet sopressata, chopped into small pieces

1 egg beaten with 1 teaspoon water, for egg wash

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1. In a large bowl, sprinkle the yeast over 1 cup of the warm water, stir well, and let proof for 10 minutes. Add the remaining 1½ cups water and mix well. In another bowl, mix 6½ cups of the flour with the salt. Add to the yeast mixture along with 1 teaspoon of the olive oil. Mix with your hands, adding flour if necessary, until a soft and no longer sticky dough is formed.

2. Turn the dough out onto a floured surface and knead until smooth and elastic. Lightly grease a large bowl with 1 teaspoon of olive oil, add the dough, and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled in bulk.

3. Preheat the oven to 375ºF. Brush the bottom and sides of a 15-by-13-inch rectangular baking dish or a 10-by-3-inch springform pan with the remaining 1½ teaspoons olive oil.

4. Punch down the dough and knead it on a floured surface for 3 or 4 minutes. Divide the dough in half. On a floured surface, roll one piece of the dough to a rectangle or round at least 2 inches larger than the pan. Fit the dough into the pan, stretching it up the sides so it overhangs the rim.

5. In a bowl, whisk together the eggs, Pecorino Romano, provolone, ham, and sopressata. (The mixture should be quite dense.) Pour the mixture evenly into pan.

6. Break a piece of dough off the remaining piece of dough and set aside. On a floured surface, roll the second piece of dough out to a rectangle or round at least 1 inch larger than the pan. Place the dough over the filling and seal the edges by pinching them closed and rolling the seam underneath itself. Divide the reserved piece of dough in half and roll each piece into a rope. Lay one piece across the center of the pie and the second piece across it to form a cross.

7. Brush the top of the pie evenly with the egg wash. Bake for 50 to 55 minutes, or until the crust is nicely browned. Remove from the oven and let cool completely.

8. If using a springform pan, release the spring, transfer the pie to a serving plate, and cut into wedges. If using a rectangular pan, remove from pan and cut straight ½-inch slices, then transfer them to a serving dish. Best served at room temperature.

- From Anna Florio of La Cucina at the Market

Per serving: 552 calories; 30 grams protein; 54 grams carbohydrates; 1 gram sugar; 23 grams fat; 214 milligrams cholesterol; 1,090 milligrams sodium; 2 grams dietary fiber.EndText