Easter Pizza Gaina

Ingredients — the dough

• 1 cup milk
• 1 cup sugar
• 3 teaspoons salt
• ½ cup (1 stick) oleo — that's margarine; half a cup is one stick
• 1 cup warm water
• 1 large cake yeast — or 2–3 packets of dry yeast from the supermarket
• 6 eggs, beaten
• 9 cups flour, unsifted

Ingredients — the filling

• About 1½ hard-boiled eggs in each pie
• About ½ ricotta (the card spells it "ricotti") in each pie
• A pinch of fresh parsley
• A shake of salt & pepper
• 1 cup salami (the card is worn here — it could say ½ cup; start with less, taste, and add)
• One more line on the card was torn away and lost — only an ending survives.

How to make it

1. Scald the milk, then add the salt and the oleo.
2. Cool it until just lukewarm — a comfortable finger-dip. Too hot and the yeast will die.
3. Measure 1 cup warm water into a cup, let it cool to lukewarm, and stir in a dash of sugar to wake the yeast up.
4. Pour the yeast cup into a well made in the flour, and mix until smooth.
5. Keep working in flour as you knead. The dough should feel soft, but not sticky.
6. Cover it and let it raise until double its size.
7. Roll out with a rolling pin and shape into pie pans — bottom and top layers.
8. Fill the pizza with the filling, cover with the top layer, and cut slits in the top so steam can escape.
9. A little way through baking, brush the top with beaten egg for a golden shine.
10. Bake at 375°F, about 25 minutes, or until brown.