Preheat oven 375 F.
Filling
3 lbs. Ricotta
1-2 sticks diced pepperoni
1/2 lb. diced capicolla
1/2 lb. diced salami
1/2 lb. diced prosciutto
1 c. grated cheese
8 oz. diced mozzarella
5 large eggs
Mix together ricotta, eggs and grated cheese. Stir in remaining ingredients and set aside.
Crust
1/2 c. water
3 eggs
2 1/2 c. flour
black pepper to taste
3 tsp. baking powder
1/2 c. olive oil oil
Make a well with flour add everything to middle of well and mix together by hand until everything is incorporated.
I double the crust recipe and use half for the lattice top.
Roll dough and put 1/2 in a greased 9x13 pan. Press dough up the sides.
Spoon the filling over the dough.
Roll out remaining dough and use a fluted pizza cutter to form lattice strips.
Weave the strips over the filling.
Beat an egg and brush the crust.
Bake for 45 minutes.
Cool then chill overnight.
Cut into squares before serving.
