Ingredients
- All-Purpose Flour: The foundation of our flaky and tender crust. You’ll need this for both the dough and dusting.
- Cold Butter: Unsalted butter, kept ice-cold, is crucial for creating those beautiful layers in the crust.
- Ice Water: The secret ingredient to keeping the dough cold and preventing gluten from overdeveloping, resulting in a tender crust.
- Salt: Enhances the flavors of all the ingredients and is essential for a balanced taste in both the crust and the filling.
- Eggs: Form the binding for the rich filling and provide a creamy texture when cooked. We’ll use them both raw in the filling and hard-boiled for visual appeal and added flavor.
- Ricotta Cheese: The creamy, mild base of the filling. Use whole milk ricotta for the best flavor and texture. Drain it well to prevent a watery filling.
- Grated Pecorino Romano Cheese: Adds a sharp, salty, and robust cheesy flavor that is quintessential to Pizza Gaina.
- Grated Parmesan Cheese: Provides another layer of savory, nutty cheese flavor and helps with browning.
- Prosciutto: Thinly sliced, salty, and savory, prosciutto adds a wonderful depth of flavor and a touch of elegance.
- Capicola (or Hot Coppa): Spicy cured pork shoulder that provides a kick and a richer, meatier flavor compared to prosciutto. If you prefer a milder flavor, use sweet coppa.
- Sopressata Salami: A dry Italian salami, typically seasoned with black peppercorns. It adds a robust, slightly fermented flavor and a firmer texture to the filling.
- Black Pepper: Freshly ground black pepper is essential for seasoning both the crust and the filling, adding a touch of spice and enhancing the other flavors.
- Fresh Parsley: Finely chopped fresh parsley adds a touch of brightness and freshness to balance the richness of the filling.
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour and salt. Cut the cold butter into small cubes and add them to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for creating a flaky crust.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix. You want the dough to be slightly shaggy but not sticky. If you add too much water, the dough will become tough.
- Form and Chill the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Divide the disc in half, flatten each half into a smaller disc, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight. Chilling the dough allows the gluten to relax, making it easier to roll out and ensuring a tender crust.
- Prepare the Filling: While the dough is chilling, prepare the filling. In a large bowl, combine the ricotta cheese, grated Pecorino Romano cheese, grated Parmesan cheese, raw eggs, chopped prosciutto, chopped capicola, chopped sopressata, black pepper, and chopped fresh parsley. Mix everything together thoroughly until well combined. Taste and adjust seasoning if needed. You might want to add a pinch of salt, but remember the cured meats and cheeses are already quite salty.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan or a deep-dish pie plate. Using a springform pan makes it easier to remove the Pizza Gaina after baking.
- Roll Out the Bottom Crust: Remove one disc of dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and about 1/8 inch thick. Carefully transfer the dough to the prepared baking dish, gently pressing it into the bottom and up the sides, leaving an overhang. Trim any excess dough, leaving about a 1-inch overhang.
- Assemble the Pizza Gaina: Pour the prepared filling into the dough-lined baking dish, spreading it evenly.
- Add Hard-Boiled Eggs (Optional but Traditional): If using hard-boiled eggs, peel and halve them lengthwise. Arrange the halved hard-boiled eggs decoratively on top of the filling, cut-side up. This is a traditional touch and adds visual appeal and extra flavor.
- Roll Out the Top Crust: Remove the second disc of dough from the refrigerator. On a lightly floured surface, roll it out into a circle about 11 inches in diameter and about 1/8 inch thick. Carefully place the top crust over the filling, gently pressing the edges to seal with the bottom crust.
- Crimp and Trim the Edges: Crimp the edges of the crust using your fingers or a fork to create a decorative edge and ensure a tight seal. Trim off any excess dough. You can use the scraps to make decorative shapes to place on top of the pie if desired.
- Vent the Top Crust: Cut a few slits in the top crust to allow steam to escape during baking. This prevents the crust from puffing up too much and cracking.
- Bake the Pizza Gaina: Bake in the preheated oven for 60-75 minutes, or until the crust is golden brown and the filling is set. The baking time may vary depending on your oven, so check for doneness. If the crust starts to brown too quickly, you can loosely tent it with foil.
- Cool and Rest: Once baked, remove the Pizza Gaina from the oven and let it cool in the pan for at least 30 minutes before serving. This allows the filling to set up and makes it easier to slice. Ideally, Pizza Gaina is best served at room temperature or even slightly chilled, as the flavors meld and deepen as it cools.
- Slice and Serve: Carefully remove the Pizza Gaina from the springform pan (if using) or slice directly from the pie plate. Serve in wedges and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 50g