Serves 10-14
Dough:
Makes approximately 2 pounds.
1 packet of active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups of warm water
5-6 cups all-purpose flour
2 tablespoons olive oil
Filling:
1 teaspoon olive oil
1/2 pound fresh, hot Italian sausage (in casing)
1/2 pound capocollo, thinly sliced
1/3 pound Genoa salami, thinly sliced
1/3 pound pepperoni, thinly sliced
1 pound fresh basket cheese***
1/2 pound mozzarella cheese, thinly sliced
1 dozen eggs (8 will be beaten, 4 will be hard boiled)
1/3 cup minced fresh flat leaf parsley
15-20 cranks freshly ground black pepper
1 egg beaten with 1 teaspoon water for egg wash
In a large bowl, dissolve in 2 cups of warm water, yeast, sugar, and
salt. Using a spoon, gently blend. Add 5 cups of all-purpose flour and 2
tablespoons of olive oil to start. Blend with a spoon just until the dough starts to form, then using your hands, transfer to a floured surface.
Knead well, adding flour if it’s too sticky, until the dough becomes springy and smooth. It should take a good 5-10 minutes of vigorous kneading. It will be soft and silky when done.
Place
the dough ball in a large, clean bowl coated with olive oil and rub
some olive oil on top of the dough. Cover with a clean, dry dishtowel
and let rise in a warm, draft-free area until doubled in size (at least 2
hours). (For more tips on making fail-proof pizza dough, click here.)
Meanwhile,
fill a large, heavy-bottom saucepan halfway with water. Bring to a
light, rolling boil, and place four room temperature eggs in the water.
Maintaining a light, rolling boil, cook them for 18-20 minutes. Using a
slotted spoon, remove the eggs, place in a colander, and run under cool
water. Tap the eggs against the counter top to crack the shells; remove
the shells, and rinse the boiled eggs under cool water. Slice thinly and
set aside.
Meanwhile, heat 1 teaspoon olive oil in a large
skillet over medium heat. Remove the sausage from its casing and add to
the pan. Cook for 5-6 minutes, or until browned and crispy. Transfer to a
small bowl and set aside.
Place oven rack in center of oven and
preheat to 350 degrees F. Brush the inside surface of a 10 X 3 spring
form pan with olive oil.
Once
the dough is risen, punch it down to release air bubbles. Transfer
dough to a lightly floured surface, divide in half, and roll one half
into a 12-inch round. Transfer the dough to a 10-inch spring form pan.
Using your hands, fit the dough snugly in the pan, gently stretching it
to hang 1 inch over the edge of the pan.
In a medium bowl, whisk together the 8 eggs, parsley, and black pepper.
Fill
the inside of the dough with alternating layers of sliced meats,
cheeses, and sliced hard-boiled eggs. After 5-6 layers, pour half of the
egg mixture over the filling allowing it to seep down. Continue
layering the meats and cheeses, then pour the remainder of the the egg
mixture evenly over the top. You should have enough for 10-12 layers.
On
a lightly floured surface, roll out the second half of the dough to a
12-inch round. Place the dough over the filling, and using a sharp
knife, trim excess dough until it just meets the rim of the pan.
Using
your fingertips, pinch the edges of the dough together, and gently roll
the bottom layer over the top layer creating a seal. Then pinch the
dough between your thumb and index finger creating a slightly fluted
edge all around. Brush the top of pie with the egg wash.
Bake pie
for 60- 75 minutes, or until the crust is golden brown. Remove from the
oven and allow to cool at least 20-25 minutes. Release the spring and
transfer the pie to a serving plate. Cut into wedges and enjoy at room
temperature.
Leftover pizza chena
can be stored in an air-tight container in the refrigerator for 5-7
days. Individual slices can also be wrapped tightly in tinfoil and
placed in a heavy-duty freezer bag for up to two months.
***Fresh
basket cheese is a semi-soft cheese that is used primarily for binding
ingredients together. It can be found at Italian markets and cheese
shops. If you can't find it, then substitute one (15-ounce) container of
ricotta cheese (drained) and whisk it with 2 large eggs.
- Recipe courtesy of Food Blogga