Prep time: 20 minutes
Total time: 2 hours
for the crust:
2 cups|285 grams all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lard
1/2 cup olive oil
2 large eggs, lightly beaten
for the filling:
2 tablespoons canola oil
2 Italian sausages, casings removed (about 8 ounces|225 grams)
1 pound|450 grams ricotta cheese
1/4 pound|125 grams cubed ham
1/4 pound|125 grams cubed pepperoni
1/4 pound|125 grams cubed salami
3/4 cup|115 grams cubed mozzarella
1/2 cup|50 grams grated parmesan cheese
7 large eggs
1 tablespoon whole milk
1. Make the crust: In a large bowl, mix the flour with the salt and pepper. Add the lard and, using your fingers, and break it into small pieces. Add the oil, eggs, and 2 tablespoons water and mix to form a smooth dough. Cut 1/3 of the crust off into a ball and flatten both into discs. Wrap in plastic wrap and refrigerate for 2 hours.
2. Make the filling: Heat the oil in a medium skillet over medium-high. Add the sausage and cook, breaking it up into smaller pieces using a wooden spoon, until brown and cooked through, 6 minutes. Set aside to cool completely, then transfer to a bowl with the ricotta, ham, pepperoni, salami, mozzarella, parmesan, and 6 eggs and stir to combine. Refrigerate until ready to use.
3. Heat the oven to 350°F. On a lightly floured surface, roll the larger piece of dough out into 13-inch circle. Form the circle into the bottom and up the sides of a 9-inch springform pan, leaving about 1-inch overhanging. Add the filling into an even layer. Roll out the smaller ball of dough into a 9 1/2-inch circle and lay on top of the filling. Crimp the dough to seal. Mix the remaining egg with the milk in a small bowl and brush on the top of the pie. Bake for 30 minutes, then decrease the temperature to 300°F and bake for an additional 40 minutes, or until golden brown. Cool, then remove the pie from the springform pan. Cut into wedges to serve.