PIZZA CHIENA

Directions

FOR THE DOUGH

Dissolve the salt in the water, then put the flour and yeast in the bowl of the mixer with the hook and pour the water slowly, waiting for the dough to become smooth. Towards the end, add the oil gradually, letting it completely absorbed into the dough. Put the dough in a large, oiled bowl, covered with plastic wrap, and let it rise in the turned-off oven for at least 2 – 2.5 hours.

FOR THE FILLING

Put the ricotta, eggs, pepper, parmesan, salt, and grated pecorino in a bowl and mix with a whisk. Add the provolone and the cold meat. Mix and keep aside. When the dough rises, divide it into two pieces of 300 gr and 200 gr and open them to form two round phyllos (like a pizza). We put the bigger one at the base of the oiled form, transfer the filling, and close it with the smaller phyllo, pinching the edges and rolling it inward. Let the pizza rise for about an hour in the turned-off oven. Then, beat an egg, smear the pizza, pierce it with a wooden toothpick, and bake it in a preheated oven at 175°C for about 1 hour. Once baked, let the pizza cool completely in the mold and place it on a serving plate.