Altardees Pizza Chiena by Altardee

[BakerAunt]

Altardees Pizza Chiena
Submitted by altardee on March 04, 2010 at 1:29 pm

4 cups flour measured, then sifted
1/2 teasp salt
3 egg yolks and 1 whole egg
1 cup shortening
1 envelope dry yeast dissolved in 3/4 cup milk
2 8x8 pans (aluminum disposable ones are fine)

Sift dry ingredients on board. Cut in shortening with pastry cutter or 2 knives as you would for any pie crust.

Make a well in dry ingredients, add eggs and yeast mixture.

Gradually work flour in until a somewhat soft dough forms.

Knead a few times.

Let rise for a couple of hours.

When ready to fill, divide into four (4) parts.

Roll two (2) parts slightly larger than the 8x8 pan leaving sufficient overhang to be able to flute when top cover is in place.

1 1/2 lbs ricotta, drained if very moist
About 3/4 cups grated pecorino Romano cheese
3/4 lbs piece of Genoa salami, diced
1/2 stick pepperoni, diced
1/2 cheese in the basket, diced
7 or 8 large eggs

Mix all ingredients by hand except eggs until well blended. Add eggs 2 at a time and mix well after each addition. Pour into 2 crust lined pans, cover and flute. Cut several small slits in top crust.
Bake at 375 for about 50 minutes, until golden brown. Knife inserted in center should be slightly damp when done. Cool and refrigerate but bring to room temperature before serving.

Makes 2 8" pans.

comments
Submitted by buttercup on Fri, 2010-09-10 15:18.
Sounds great. What do you mean by cheese in the basket?

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