Pizza Chena

Name: Pizza Chena
Ingredients: 3/4 pound fresh mozzarella cheese (fior di latte), thinly sliced; 1/2 pound ham, thinly sliced; 1/2 pound provolone cheese, thinly sliced; 1/2 pound Genoa salami, thinly sliced; 1/2 pound Swiss cheese, thinly sliced; 1/2 pound capocollo, thinly sliced; 6 large eggs; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/3 cup minced flat-leafed parsley; Fine sea salt and freshly ground black pepper to taste; 1 egg beaten with 1 teaspoon water; for egg wash; 1 tablespoon active dry yeast; 2 1/2 cups warm (110º to 115ºF) water; 5 1/2 to 6 cups King Arthur™ Unbleached, All-Purpose Flour; 1 teaspoon fine sea salt; 2 1/2 teaspoons Filippo Berio extra-virgin olive oil

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SERVES 10 TO 12Pizza chena (its name is a Neapolitan dialect term meaning "full pie") was always a part of our Easter table when I was a child. This enormous two-crusted pie was stuffed with salami,...

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