Italian Easter Pie (Pizzagaina) Recipe

• 4 1/2 to 5 c. flour, more if needed
• 1/2 c. whole lowfat milk, scalded
• 1/2 c. water, lukewarm
• 1 tsp honey
• 2 1/2 tsp instant dry yeast
• 1 1/2 tsp salt
• 2 tbsp sugar
• 5 tbsp butter, melted
• 2 tbsp butter flavored Crisco
• 3 tbsp lard
• 3 tbsp buttermilk or possibly lowfat sour cream
• 1/2 tsp lemon juice
• 1 1/2 tbsp extra virgin olive oil
• 5 large eggs (for dough)
• 1 egg, boiled
• 1 egg, mixed with 1 tbsp water for glaze
• 1/2 pound mortadella, sliced and minced
• 1/2 pound provolone, thinly sliced
• 1/2 pound capicola (warm ham), very thinly sliced
• 1/4 pound prosciutto, very thinly sliced
• 2-3 slices each pepperoni or possibly salami, minced
• 1-2 slices sopressato, minced (optional)
• 1 1/2 c. ricotta
• 1 entire basket Easter cheese (fromaggio fresca)
• 2 tbsp parmesan cheese, freshly grated
• 2 tbsp romano cheese, freshly grated
• 3/4 tsp whole black peppercorns, cracked

Directions