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1
Prepare the dough for the crust: Place the flour, salt, pepper, eggs, water,and olive oil in the bowl of an electric mixer with the paddle attachment.
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2
Beat on medium speed until thoroughly mixed, 6 to 8 minutes.
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3
Remove the dough from the mixer, place it on a well-floured work surface, and knead by hand until smooth and malleable, 8 to 10 minutes.
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4
Place the dough in a lightly oiled stainless-steel or ceramic bowl, cover with a kitchen towel, and set aside at room temperature for 10 minutes.
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5
Meanwhile, preheat the oven to 325F and lightly oil two 13 x 9-inch baking pans.
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6
Cut the dough into four equal portions and roll each out to a 12 x 8-inch rectangle about 1/8 inch thick.
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7
Transfer one dough to each of the prepared baking pans.
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8
To make the filling, place 10 of the eggs in a large stainless-steel bowl and beat well.
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9
Add the ham, prosciutto, salami, pecorino romano, ricotta and pepper and mix until thoroughly combined.
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10
Divide the filling into two equal portions and spread each one evenly on top of the dough in the baking pans.
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11
Place one of the remaining pieces of dough on top of the filling in each pan, pinching the edges of the dough together and then securing them by pinching the edges to the rims of the pans.
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12
Beat the remaining 2 eggs and brush the top of each pie with the egg wash until well coated.
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13
Place each pan on top of a baking sheet and bake for 2 hours.
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14
Remove from the oven, let the pies cool to room temperature, cut into wedges, and serve.
