Pizza Rustica - flour

Method

• Pour the flour onto a work surface and make a well in the center.
• Add the sugar, eggs, egg yolks and oil to the well and blend together with a fork.
• Gradually incorporate the flour into the well until a dough forms.
• Gently knead the dough until smooth, cover with plastic wrap and refrigerate for 1 hour or overnight.
• Roll out two-thirds of the dough between 2 sheets of parchment or wax paper to a 14-inch round about 1/8 inch thick.
• Transfer the pastry to a 9-inch springform pan; it should reach about two-thirds of the way up the side of the pan.
• Roll out the remaining third of the dough between 2 sheets of parchment to a 9-inch round about 1/8 inch thick.
• Refrigerate the dough until chilled.
• Preheat the oven to 350.
• In a bowl, combine the ricotta, mozzarella, Parmigiano-Reggiano, salami and egg yolks.
• Stir in the basil and salt.
• Spread the filling evenly in the pastry-lined pan.
• Brush the rim of the dough with some of the egg glaze and set the dough round on top; press the edge down firmly to seal and brush the top evenly with more egg glaze.
• Set the springform pan on a baking sheet and bake in the center of the oven for about 1 hour, or until the crust is golden.
• Remove from the oven and let cool on a rack for 15 minutes.
• Remove the side of the pan and let the pizza cool completely.
• Using a metal spatula, carefully transfer the pizza to a plate.
• Cut into wedges and serve warm or at room temperature.