Pizza Rustica, Pizzagaina, or Pizza Chiena) is an Italian pie, unlike any pizza you have ever tried. Don't look for tomato sauce; this filled pizza is a cheese and Italian meat pie with a pizza crust. With distinctive layers, this pie is perfect for lunch or dinner.
In a large bowl, sprinkle yeast over 1 cup of warm water, stir well, and let proof for 5 to 10 minutes, or until foamy. Add the remaining 1 1/2 cups water and mix well.
In another bowl, mix 5 cups of the flour with the salt. Add to the yeast mixture along with 1 teaspoon of olive oil. Mix with hands, adding additional flour if necessary, until a soft, and no longer sticky dough is formed
Turn the dough out onto a floured surface and knead it until smooth and elastic. Lightly grease a large bowl with 1 teaspoon of olive oil, add the dough, and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled in bulk.
Preheat the oven to 375ºF
Brush the bottom and sides of a 10X3 inch springform pan with the remaining 1 1/2 teaspoons olive oil.
Punch down the dough and knead it on a floured surface for 3 or 4 minutes.
Divide the dough in half. On a floured surface, roll one piece of the dough round at least 2 inches larger than the pan. Fit the dough in the pan, stretching it up the sides so that it overhangs the rim.
Fill the pan with alternating layers of the sliced cheeses and meats (you should have 9 or 10 layers).
In a bowl, whisk together the eggs, Parmigiano-Reggiano cheese, parsley, and salt and pepper. Pour the mixture evenly over the cheese and meat.
Place the dough over the filling and seal the edges by pinching them closed and rolling the seam underneath itself.
Brush the top of the pie evenly with the egg wash. Bake for 35 to 40 minutes or until the crust is nicely browned. Remove from the oven and let cool completely.