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Every Easter my family serves a Italian cheese and cold cut specialty called pizza chiena or pizza gain. My grandmother and now brother is the one who makes it. But my brother is now gluten free. The filling is enclosed in a 1/4" thick piece of pastry and then cooked in a pie plate or spring form pan. It has to be a sturdy piece of dough because it is cooked and then refrigerated a few days in advance. Thanks in advance for your help

-7 1/2 heaping cups flour
-2 T + 1 t baking powder
-3 T sugar
-3 pinches salt
-3/4 lb lard
-12 large eggs