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1
Combine water and yeast in a mixing bowl and stir until yeast dissolves.
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2
Stir in 1 cup of flour.
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3
Stir in salt and a second cup of flour.
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4
Sprinkle some of the remaining flour over a work surface and your hands.
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5
Scrape dough out of the bowl and onto work surface.
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6
Gradually knead in additional flour, until dough no longer feels sticky.
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7
Coat large bowl with olive oil.
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8
Shape dough into ball and rotate in the bowl to coat with oil.
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9
Cover bowl tightly with plastic wrap and set in warm, draft-free place until doubled in bulk, about 1 hour.
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10
Punch dough down and knead for about 1 minute.
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11
Return dough to bowl and let rise until doubled again, about 45 minutes.
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12
Punch down dough.
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13
Preheat oven to 400 degrees.
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14
Lightly flour back of baking sheet and place dough on it.
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15
Roll dough into 12-inch circle, letting dough rest for a few minutes when it becomes too elastic to roll.
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16
Place filling in the center of dough and spread out, leaving a 2-inch border.
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17
Fold edge of the dough in over filling, making a pleat every 2 inches.
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18
Brush rim of pie with egg mixture.
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19
Bake until lightly browned and cooked through, about 25 minutes.
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20
Let cool slightly, cut into wedges and serve.
