Easter Pizza Piena…

Pizza Piena Dough


  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 3 tablespoons vegetable shortening, chilled
  • 2 tablespoons unsalted butter, chilled
  • 4 large eggs
  • 1/2 cup plus 2 tablespoons water


  1. In a large bowl, whisk together flour, baking powder, and salt. Using a pastry cutter, cut in shortening and butter until combined.
  2. Make a well in the center of flour mixture and add eggs; stir until just combined. Slowly stir in water until a dough begins to form. Turn dough out onto work surface and knead slightly until dough is smooth. Form dough into 2 disks, one slightly larger than the other, and wrap each with plastic wrap. Let dough stand at least 20 minutes before rolling out.


8 large eggs
2 pounds fresh ricotta cheese
7 ounces sweet Italian dry sausage, very finely chopped
1 cup grated Parmesan cheese
1 pound fresh unsalted mozzarella cheese, chopped
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1 large egg yolk, beaten


    1. Preheat oven to 375 degrees.
    2. On a lightly floured work surface, roll out larger disk of dough into an 1/8-inch thick rectangle about 19 by 15 inches. Fit into a 13-by-9-inch baking dish leaving a 1-inch overhang; set aside.
    3. Roll out second smaller disk of dough to about 1/8 inch thick and cut four 15-by-1-inch strips; set aside. Cut remaining dough into three 11-by-1-inch strips; set aside.
    4. Place eggs and ricotta in the bowl of an electric mixer fitted with the paddle attachment; mix until well combined. Add sausage, parmesan, mozzarella, pepper, and parsley; continue mixing until well combined. Pour mixture over dough in baking dish.
    5. With the long end of the baking dish facing you, place the three 11-inch strips of dough vertically over the top of the filling, spacing evenly apart. Starting in the middle, weave one of the 15-inch strips over and under the vertical strips (folding back every other vertical strip makes this easier). Continue weaving the remaining three 15-inch strips until lattice is complete. Fold over the overhanging pieces of dough and press with a fork to seal.
    6. Brush dough with egg yolk and transfer to oven. Bake until golden brown, about 1 hour and 10 minutes. Serve warm.

    Recipe by: Gerry DiSanto and Nina Scavone on Martha Stewart.

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