-
1
Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside.
-
2
Preheat oven to 350 degrees F (175 degrees C).
-
3
Oil the bottom and sides of a 10-inch springform pan with olive oil.
-
4
Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface.
-
5
Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
-
6
Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust.
-
7
Spoon and spread half the ricotta cheese over the layers of meat and cheeses.
-
8
Sprinkle half the Parmesan cheese over the ricotta.
-
9
Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese.
-
10
Pour remaining beaten eggs over the last layer of Parmesan cheese.
-
11
Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling.
-
12
Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
-
13
Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg.
-
14
Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving.
