Easter Traditional Meat Pie, Pizzagaina

3 lb Fresh or Frozen Pizza Dough
4 lb Ricotta whole milk cheese
1 lb shredded Fortuna's Caciocavallo cheese
5 oz grated Fortuna's Grana Padano Cheese
3 fresh eggs
12 sliced hard boiled eggs
3/4 lb cooked ham
1/2 lb Fortuna's Pepperoni
3/4 lb Fortuna's Sweet Coppa
1 lb thinly sliced Fortuna's Sopressata
salt and pepper

This recipe is for 3 pies
Use 3 lb fresh or frozen bread or pizza dough for crusts. Cover dough with smooth towel when rising. When rising, rub oil on the dough so it will not crack when stretching. After rising, divide and roll into 6 pieces, 3 tops and 3 bottoms.

Create Ricotta cheese filling: Mix 4lb Ricotta whole milk cheese with 2 eggs, 1 lb shredded caciocavallo, 5 oz grated grana pandano cheese, add salt and pepper. Meat Ingredients: 3/4 lb cooked ham, 3/4 lb sweet coppa, 1 lb sliced sopressata, 1/2 lb Fortuna's pepperoni, 1 dozen sliced hard boiled eggs.

Making pies: Grease and flour pie plates and add bottom layer of dough. Cover bottom dough with one layer of ham (be sure to cover bottom as the ham layer keeps the moisture away from the bottom crust). Spread a layer of ricotta cheese mix. Cover cheese mix with a layer of boiled eggs. Add one layer of sopressata over the eggs. Cover sopressata with another layer of ricotta cheese mix. Add another layer of the sliced boiled eggs. Add one layer of sopressata over the eggs. Continue same pattern with pepperoni and coppa. Cover with the top pie crust, puncture top to remove steam Bake at 350F for 45 minutes, with 10 minutes to go, brush top of pie with beaten egg wash