Step 1

In a medium bowl, combine the flour, salt, and baking powder.

Step 2

Add the eggs and oil. Mix by hand until evenly distributed.

Step 3

Add the water and mix with your hands (adding more water, 1 Tbsp at a time, as necessary) until the dough comes together.

Step 4

Cover the dough and let it rest while you prepare the filling.

Step 5

In a medium bowl, add the ricotta, crumbled feta, grated Romano, eggs, and pepper. Mix until smooth and even.

Step 6

Preheat your oven to 350F.

Step 7

Divide the dough into two portions, roughly ⅓ and ⅔ of the bulk.

Step 8

Cover the smaller portion and roll the larger portion out to a 13x13 inch square. Press the rolled out dough into your greased 8x8 baking dish, leaving about ½ inch overhanging the sides.

Step 9

Spread 1/3 of the ricotta filling over the bottom crust.

Step 10

Top the ricotta layer with half of the prosciutto slices, followed by half of the mozzarella, half of the soppresata, half of the provolone, and half of the capicola.

Step 11

Spread another 1/3 of the ricotta filling over the meat and cheese layers.

Step 12

Layer the remaining meat and sliced cheeses, as done above.

Step 13

Finish it off with the remaining ricotta mixture.

Step 14

Roll your smaller portion of dough out into a, 8x8 inch square arrange it over top of the ricotta mixture.

Step 15

Lightly moisten the edges of the crust with a little water, and fold the overhanging bottom crust over the top crust, to create a nicely rolled edge.

Step 16

Brush the crust with egg wash.

Step 17

Using a sharp paring knife, carefully cut a few vent holes into the top crust.

Step 18

Bake the pizza for 1 hour, loosely tenting the pie with aluminum foil if the top crust begins to brown too much.

Step 19

Cool the pie on a wire rack for 20-30 minutes before serving. Or, cool completely (2-3 hours) before refrigerating (covered) until ready to serve.