For pastry, combine ingredients, adding as much lukewarm water as needed to not make pastry that is not too dry. Let it double in size.

Place ricotta all over the top, beat up to 8 eggs (keep 2 egg yolks) and then spread all over until it reaches almost the top of the filling.

Roll out dough and place on bottom and sides of the baking pan, then add cold cuts and cheeses for the filling.

Have all cold cuts sliced VERY thinly (paper thin). If the cold cuts are not thinly sliced, the final product will be inedible. A good quality deli will sandwich the prosciutto between layers of paper.

Fresh cheese is a kind of cheese which is not ripened or aged and is usually found in a mesh basket in whey around Easter time. It should be sliced thinly and layered between the thinly sliced cold cuts.

Any salami or dry sausage that is used should be thinly sliced into bite sized strips and not left in large pieces.

After the pie is filled, roll out the pastry for the top and make holes all over with a fork so that the pastry will not puff. Brush the pastry top with beaten egg yolk to coat well.

Bake in a preheated 325°F oven for an hour or more -- test with a cake tester or wooden toothpick; when it comes out clean, it is done.

Submitted by: CM