The Filling:
2 lbs lean ham
1/2 stick of pepperoni or 1 lb pre sliced
1/2 lb salami
1/2 pound provolone
1/2 pound sharp cheese
1 quart of ricotta
1/4 tsp basil
1/4 cup diced onion
1/2 cup of grated Romano cheese
4 eggs
The Crust:
8 eggs
1 cup olive oil
salt
1 cup milk
6 cups flour
Dice all meats and chunk cheeses into small pieces, dice onion - set aside. Beat Eggs, Ricotta,Romano cheese and basil until smooth. Mix ingredients by hand into ricotta mixture.
Beat eggs for 1 minute and add oil, salt and milk. Add flour, 1 cup at a time, and mix with spoon until dough is stiff. (
Flour board and knead until smooth. Roll dough thin and put in greased 8 inch cake pans.
Slit top of crust. Bake at 325°F for 1 to 1 1/2 hours.
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