Ingredients: |
Ingredients: Dough
1 tablespoon dry yeast
2-1/2 cups warm water (110-115 degrees F) divided
5-6 cups of flour
1 teaspoon salt
2-1/2 tespoons olive oil
Filling
1 pound mozzarella sliced
1 pound provolone, sliced
1/2 pound ham, sliced
1/2 pound salmi, sliced
1/2 pound capocollo sliced
6 eggs
1/2 cup grated Parmesan cheese
1/3 cup parsley minced
(1 egg beaten w/1 tablespoon water)
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Directions: |
Directions:In a bowl, combine yest with 1 cup of water. Let sit until foamy, about 7-8 minutes. Stir in remaining water.
In another bowl combine 5 cups of flour with salt. Add the yeast mixture and 1 teaspon of olive oil. Mix to form a smooth dough. Turn onto lightly floured surface and knead until smooth, adding flour if necessary. Grease a bowl and put dough into bowl turn to coat. Cover and let rise until double about 1 hour.
Preheat oven to 375 degrees F. Grease 15 x 13inch pan with remaining olive oil. Punch down down and divide into two pieces one a little larger than the other. Roll the larger piece into a rectangle and cover bottom and sides of pan. Layer all slice ingredients alternating cheeses and meats (about 10 layers) . In bowl mix egss, Parmesan, parsley and then pour over the layers in baking pan. Cover with remaining dough rolled thin and crimp edges. Brush with egg wash if you wish.
Bake 30-35 minutes
If you are using cubes of meat and cheese instead of slices, combine the 6 eggs, Parmesan
cheese, parsley and salt and pepper in a large bowl. Stir in the cubes of meat and cheese to
combine and then pour the mixture into the dough-lined pan. Place the top layer of dough over
the filling and proceed in the same manner as above.
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This recipe for Pizza Chena is from