For the crust:
4 cups unbleached all purpose flour
1 1/2 sticks unsalted butter, cut into small cubes
4 eggs
2 tsp sugar
1/2 tsp ground black pepper
1 tbsp fresh lemon zest
2 tbsp heavy cream

For the filling:

2 tbsp olive oil
1 lb hot Italian sausage, casings removed
2 lbs whole milk ricotta
4 large egg yolks and 2 whole eggs, lightly beaten
8 ounces dry basket cheese or dry mozzarella cheese, diced into small cubes
1/2 cup freshly grated Parmesan cheese
6 ounces thinly sliced prosciutto, cut into small pieces
6 ounces thinly sliced mortadella, cut into small pieces
4 ounces thinly sliced sweet sopressatta, cut into small pieces
4 ounces thinly sliced hot sopressatta, cut into small pieces
6 ounces thinly sliced cappicola ham, cut into small pieces
1 egg white

To make the crust:

Combine flour and butter in the bowl of a food processor. Pulse until the butter is broken down and the mixture resembles a coarse meal. Add the eggs, sugar, pepper and lemon zest. Process until the mixture turns into a smooth dough. Add 1 tbsp of the cream and pulse until incorporated. The dough should be smooth and soft, but not sticky. If it looks crumbly or dry, add a few more drops of cream. If is is sticky, add a tablespoon or two more flour. You kind of have to use your judgment here. What! Do I have to tell you everything?

Remove dough onto a lightly floured surface and form into a large disk. Wrap in plastic wrap and chill for at least 1 hour.

To make the filling:

Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.

Heat 1 tablespoon of oil in a heavy large frying pan over medium-high heat. Add the sausage and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Transfer the mixture to a small bowl and set aside to cool.

Into a large bowl, stir together the eggs, ricotta, mozzarella and Parmesan cheese, mixing well. Add all of the meats and stir to combine. This step will definitely build up your biceps. You may have to use your hands for this, but hey, when else do you get a free pass to play with your food!

To assemble the pie:

Cut off 1/3 of the dough and set aside. Roll out the larger piece of dough on a lightly floured surface to a 16-17 inch round. Transfer the dough to a 10-inch springform pan. Gently press the dough to fit. Trim the dough overhang to 1 inch. Save the scraps for patching up holes.

Spoon the filling into the dough-lined pan.

Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges together to seal.

Brush the egg white over the entire pastry top.

Bake on the bottom oven shelf until the crust is golden brown, about 1-1 1/2 hours, until a toothpick comes out clean.

Let pie cool for at least 30 minutes. Release the pan sides and transfer the pie to a platter. When cooled, cut into huge wedges and serve.

Go outside and run two miles wearing a weighted vest, to counteract the assault on your arteries.