Italian Easter Pie /Pizza Rustica (Aka "Ham Pie")

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Ingredients (8)

• yeast1 pastry for double-crust pien/a
• flourflour3 1/4 cup · 650g
• yeast1 envelope yeast7.1g
• waterwater1 cup · 237g
• cheese otherricotta cheese2 lb · 907g
• cheese mozzarellamozzarella cheese12 oz · 340g
• cheese otherfreshly grated romano cheese or 1/4 cup parmesan cheese1/4 cup · 28.3g
• saltsalt1/4 tsp · 1.5g

Toppings (8)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheeseleaves lard or 1 1/2 tablespoons butter1 1/2 tbsp · 21.3g
• over cheesepepper0.1 tsp · 0.5g
• over cheesesweet Italian sausage links2 lb · 907g
• over cheeseprosciutto1/4 lb · 113g
• over cheesecooked ham1/2 lb · 227g
• over cheese5 eggs
• over cheesechopped fresh Italian parsley1 tbsp · 1.5g
• over cheeseground black pepper1/4 tsp · 1.1g