Pizza a Rustico -- Rustic Pizza - flour

Method

• Dough: Soften the yeast in the cup of warm water.
• Place flour on a board, add the lard or shortening, pepper and salt and softened yeast in the warm water.
• Work the ingredients together well and until the dough is smooth and elastic.
• Place the dough in a greased deep bowl, cover with a towel and let stand in a warm place until coubled in size.
• When doubled, punch down and divide into two pieces and roll out, on a floured board, until each piece is about 15-18 inches in diameter, and about 1/8-1/4 inch thick.
• Place one of the rolled pieces into a 10-inch springform pan that has been greased and floured.
• Refrigerate until well chilled.
• (Both pieces of dough and pan.)
• Filling: Mix together the ricotta, slightly beaten eggs, parmesan cheese, mozzarella cheese and salt and pepper.
• Mix well.
• Add the slices of soppressata, Italian Sausage and proscuitto and mix well again.
• Add the basil and salt and mix again.
• Spread the mixture evenly in the dough lined pan.
• Brush the edge of the dough with an egg wash. Place the second round of dough on top.
• Press the edges together to form a seal Brush the top with some more egg wash. Place the springform pan on a cookie sheet and place in the middle of a 375F preheated oven.
• Bake for 45 minutes or until the crust is nicely browned.
• Remove from the oven and let set on a rack to cool for about 15-20 minutes.
• Remove springform pan and transfer to a platter.
• Cut into wedges and serve warm or at room temperature.