Pizza Rustica (Italian Easter Pie)

Steps

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1. 1
   Combine flour, salt, and sugar in a bowl. Bloom the yeast briefly in warm water.
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2. 2
   Add the yeast mixture and oil to the dry ingredients, mixing into a dough that is neither too soft nor too stiff. Knead by hand or machine until smooth, adjusting with water or flour as needed.
   ▶ ≈0:32
3. 3
   Divide the dough into three portions: two larger pieces for the pie crust (bottom and top) and one smaller piece. Dust lightly with flour, cover with plastic wrap, and let rise at room temperature for 1 hour and 30 minutes.
   ▶ ≈1:17
4. 4
   While the dough rises, prepare the filling. Cut the prosciutto, capicola, ham, and soppressata into small cubes.
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5. 5
   Slice the caciocavallo cheese, then cut into small cubes. If caciocavallo is not available, use Parmigiano or Pecorino cheese instead.
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6. 6
   Add the ricotta and mozzarella cheese cubes.
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7. 7
   Lightly beat the eggs with black pepper (no salt, as the filling is already salty). Reserve a little egg wash for brushing the crust and mix the rest into the filling.
   ▶ ≈2:46
8. 8
   Mix all filling ingredients thoroughly to ensure even distribution.
   ▶ ≈3:16
9. 9
   Grease the baking pan thoroughly with oil or butter on all sides and the bottom to prevent sticking.
   ▶ ≈3:24
10. 10
    Take the risen dough, dust with flour, and roll it out to a size large enough to cover the baking pan.
    ▶ ≈3:47
11. 11
    Place the rolled dough into the prepared pan, gently pressing it down to fit and cover the sides.
    ▶ ≈4:10
12. 12
    Distribute the filling evenly over the dough base and pack it down firmly to fill the entire crust.
    ▶ ≈4:23
13. 13
    Take the second portion of risen dough, flatten it, and place it on top of the filling. Trim excess edges to align the top and bottom crusts.
    ▶ ≈4:30
14. 14
    Brush the reserved egg wash over the surface and edges of the pie to add shine and help seal it.
    ▶ ≈4:49
15. 15
    Poke several small holes across the top of the pie with a fork to allow steam to escape and ensure even cooking.
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16. 16
    Place the pie in a preheated 400°F oven and bake for 1 hour until golden brown.
    ▶ ≈5:13
17. 17
    Remove the pie from the oven and let it cool for about 2 hours before slicing and serving.
    ▶ ≈5:25