8oz(226 grams) mozzarella (cheese)(thick cut then diced )
8oz(226 grams) ham(thick cut then diced (see notes))
4oz(113 grams) mortadella(thick cut then diced (see notes))
2oz(56 grams) prosciutto (thick cut then diced (see notes))
2oz(56 grams) salami(thick cut then diced (see notes))
½cupgrated pecorino Romano cheese
½teaspoonblack pepper
Instructions
Preheat oven 350ºF/180ºC. Grease a 9in/22.5cm springform pan with butter or oil.
Dough
Place flour, salt and butter in the bowl of a stand mixer. Using the paddle and on the lowest speed, combine until a loose, sandy mixture is formed.
With the mixer still on low speed, add eggs one at a time until the mixture starts to come together. You may need a tablespoon or so of milk to bring the dough together.
Turn the dough onto a board ( no need to flour at this stage) and knead a little to form a ball. Divide the dough in two portions - ⅔ and ⅓ - and shape into discs. Wrap each in plastic wrap and refrigerate while you prepare the filling.
Filling
Place the ricotta in a large bowl and beat with a wooden spoon until broken up and becoming smooth.
Beat eggs in a small bowl. Reserve approximately 1 tablespoon. (You'll use this later to glaze the top of the pie.) Stir rest of the beaten eggs into ricotta.
Add remaining ingredients to the ricotta mixture and stir well to combine. Set aside.
Assemble and bake the pizza gaina
On a lightly floured surface, roll out the larger portion of dough to at least a 16inch/40cm circle and line the greased springform pan. Trim the dough to the top of the pan.
Spoon the filling into the pastry and smooth the surface.
Roll out the smaller portion of dough to at least 9-inch/23cm. Use the springform pan as a guide to cut a 9inch/23cm circle. Fit the circle of dough over the ricotta filling.
Brush pastry with reserved beaten egg then fold over extra pie dough to seal the filling. Brush with any leftover beaten egg. Cut a slit or two in the top of the pie. Bake until golden brown.
Bake for 1 hour until golden brown.
Cool for 2 hours if serving warm or refrigerate to be eaten later cold.
Notes
Tips for success
Work the dough gently to avoid making it touch. Just press and knead until the dough comes together.
The dough can be prepared in a food processor.
The ricotta must be dry for this recipe. Use fresh ricotta that is sold in a basket. Or drain the ricotta in a lined, fine mesh sieve overnight in the fridge with a bowl underneath.
If you can, have the cured meats sliced thickly then dice at home.
Any salami can be used.
It's correct that the filling recipe doesn't include salt.
Cool the pie for at least 2 hours before serving to allow the filling to set.
If you can wait, make a day in advance for all the flavors to develop.
StorageWell covered or in a sealed container, baked pizza gaina will keep in the refrigerator for up to 5 days. Alternatively, wrap that baked pizza gaina with plastic wrap and place in a sealed container to freeze for up to 3 months.