Updated: Apr 4
(by Jackie Schifalacqua Atkins)
1 T. active dry yeast
2 1/2 c. warm water
5 - 6 c. unbleached flour
1 t. sea salt
2 1/2 t. olive oil, plus additional for oiling bowl and pan
1/2 lb. prosciutto ham (bought thick and diced into chunks)
1/2 lb. grated Pecorino Romano cheese
12 large eggs, beaten
1/2 c. minced flat leaf parsley
sea salt and freshly ground black pepper, to taste
1 egg beaten with 1 t. water
In a large bowl, proof the yeast in 1 c. water until small bubbles form.
Add remaining water, flour, salt, and olive oil, mixing until a sticky dough forms.
The secret behind this pie is getting the dough to the right consistency.
Knead like you would pizza dough, but it will rise quicker and higher.
Place in an oiled bowl, rubbing some of the oil over the dough, cover with plastic or a damn tea towel, and let rise until doubled in height.
Punch down and knead again.
Preheat over to 375 F.
Brush bottom and sides of a 13 x 15-inch baking dish or 10 x 3-inch springform pan with oil.
Roll out one piece of dough to fit bottom and sides of pan.
Fit dough into pan, stretching it until it overhangs the rim.
Mix prosciutto, cheese, beaten eggs, parsley, salt and pepper.
Pour into pan.
Roll out remaining dough to fit on top, and crimp to attach to bottom dough.
Slit the top of the dough in several places with a sharp knife.
Brush with egg wash.
Bake for 35 - 40 minutes until golden brown.
Pie can be refrigerated for up to a week. Best served at room temperature.