Pizza Chena

Recipe Ingredients

		Dough
1 tablespoon	15ml	Active dry yeast
2 1/2 cups	592ml	Warm water - (110 to 115 degrees)
5 1/2 cups	343g / 12oz	Unbleached all-purpose flour - (to 6)
1 teaspoon	5ml	Fine sea salt
2 1/2 teaspoons	12ml	Extra-virgin olive oil
		Filling
3/4 lb	340g / 11oz	Fresh mozzarella cheese (fior di latte) - thinly sliced
1/2 lb	227g / 8oz	Ham - thinly sliced
1/2 lb	227g / 8oz	Provolone cheese - thinly sliced
1/2 lb	227g / 8oz	Genoa salami - thinly sliced
1/2 lb	227g / 8oz	Swiss cheese - thinly sliced
1/2 lb	227g / 8oz	Capocollo - thinly sliced
6 lbs	2724g / 96oz	Eggs (large)
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese
1/3 cup	30g / 1.1oz	Minced flat-leafed parsley
		Fine sea salt - to taste
		Freshly-ground black pepper - to taste
1		Egg - beaten with
1 teaspoon	5ml	Water - for egg wash

Recipe Instructions

In a large bowl, sprinkle the yeast over 1 cup of the warm water, stir well, and let proof for 5 to 10 minutes, or until foamy. Add the remaining 1 1/2 cups water and stir well.

In another bowl, mix 5 cups of the flour with the salt. Add to the yeast mixture along with 1 teaspoon of the olive oil. Mix with your hands, adding additional flour if necessary, until a soft and no longer sticky dough is formed.

Turn the dough out onto a floured surface and knead it until smooth and elastic. Lightly grease a large bowl with olive oil, add the dough, and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled in bulk.

Preheat the oven to 375 degrees. Brush the bottom and sides of a 15- by 13-inch baking dish or a 10- by 3-inch springform pan with the remaining 1 1/2 teaspoons olive oil. Punch down the dough and knead it on a floured surface for 3 or 4 minutes. Divide the dough in half. On a floured surface, roll one piece of the dough to a rectangle or round at least 2 inches larger than the pan. Fit the dough in the pan, stretching it up the sides so that it overhangs the rim.

Fill the pan with alternating layers of the sliced cheeses and meats (you should have at least 10 layers).

In a bowl, whisk together the eggs, Parmigiano-Reggiano cheese, parsley, and salt and pepper. Pour the mixture evenly over the cheese and meat.

Break a lemon-size piece of dough off the remaining piece of dough and set aside. On a floured surface, roll the second piece of dough out to a rectangle or round at least 1 inch larger than the pan. Place the dough over the filling and seal the edges by pinching them closed and rolling the seam underneath itself. Divide the reserved piece of dough in half and roll each piece into a rope. Lay one piece across the center of the pie, and lay the second piece across it to form a cross.

Brush the top of the pie evenly with the egg wash. Bake for 35 to 40 minutes or until the crust is nicely browned. Remove from the oven and let cool completely.

If using a springform pan, release the spring, transfer the pie to a serving plate, and cut into wedges. If using a rectangular pan, cut the pie into pieces in the pan, then transfer them to a serving dish.

Note: This pie will keep for up to 1 week in the refrigerator. It is best served at room temperature or just slightly warm.

This recipe yields 10 to 12 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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