3 c. all purpose flour
Salt, to taste
1 egg
6 tbsp. lard, chilled and cut into pieces
1/2 c. white wine
2 tbsp. softened lard

In a mixing bowl, combine the flour and salt. Make a well in the center and add the egg. Beat the egg lightly and add chilled lard. Chop while blending in flour. Add the wine, a little at a time. (You may not need all of it.) Gather the mixture into a ball; dough will be soft. Wrap and chill at least 30 minutes.

Roll the dough quickly into a rectangle. Brush with a little softened lard. Fold in thirds and roll into a rectangle as before. Brush with lard again, fold in thirds and wrap and chill 20 minutes. Repeat this operation three times.

FILLING:

1 lb. ricotta, drained
1/2 c. grated Parmesan cheese
1/2 c. grated pecorino cheese
2 eggs, beaten
1/2 lb. Mozzarella, diced
1/2 lb. Italian salamino, or ham, chopped (see note)
Salt and pepper, to taste

In a mixing bowl, combine ricotta, grated cheese and eggs. Beat until smooth and creamy. Add remaining ingredients. Stir and set aside.

Preheat oven to 350 degrees. Brush a standard size cookie sheet with a little lard or butter. Divide the prepared dough into two parts. Roll out one part into a rectangle large enough to line the prepared sheet and overlap a little. Pierce bottom with fork. Pour in the filling and smooth top.

Roll out the second piece of dough as before. Place over filling; turn overlap inward and pinch edges all around to seal pizza. Bake 45 minutes. Cool on a rack and serve at room temperature.

NOTE: Salamino is a small salami the size of an Italian sausage. Any good quality salamino will do, but a salamino alla cacciatora is the best. It is found in Italian speciality shops and in some supermarkets.