Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
2 ts Sugar
1/3 c -- Water, warm
4 c Flour
3 tb Butter -- in pieces
1 t Salt
1 c -- Water, ice, without
cubes
1 lb Ricotta
1/2 c Parmesan
1/2 lb Mozzarella, sliced
1/2 lb Pepperoni
2 tb Butter -- melted
Sesame seeds
Preheat oven to 200 degrees for 15 minutes and turn
off. Combine yeast, sugar and warm water in a small
mixing bowl. Set aside for 5 minutes until foamy. In
the workbowl of a food processor, add flour, butter
pieces and salt. Process for 20 seconds. Add ice
water to yeast. With the processor running, add
yeast-water mixture gradually, until all of the
moisture is absorbed and the dough leaves the side of
the bowl. Process for an additional 60 seconds.
Transfer dough from the workbowl to a large greased
mixing bowl. Cover with a kitchen towel and place in
warm off oven. Allow to rise until doubled,
approximately 1 1/2 hours.
Combine the ricotta and Parmesan. Punch down the risen
dough and transfer to a floured rolling surface. With
quick, hard strokes, roll dough into a large
rectangle, approximately 1/2 inch thick. Layer one-
half of the mozzarella cheese evenly down the center
leaving approximately three inches of exposed dough on
either side. Top with the ricotta mixture and
pepperoni, and the remaining mozzarella. Overlap the
exposed dough over the cheese mixture and pinch well
on all sides to seal.
Transfer to a large cookie sheet, seam side up. Cover
with a kitchen towel and return to the warmed oven.
Allow to rise until doubled, approximately 45 minutes.
Brush loaf with melted butter and sprinkle with sesame
seeds. Bake at 350 degrees for 35 to 40 minutes or
until loaf is well browned and hollow sounding when
thumped.
