Mixture: 4 cups all-purpose flour
6 teaspoons active dry yeast
2 teaspoons salt
1/2 cup unsalted butter, softened
1 1/2 cups whole milk, or more as needed
4 teaspoons dried oregano
Filling: 2 cups ricotta cheese
1/2 cup finely chopped red or green bell pepper
4 tablespoons pickled pickle slices
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
a few drops of hot pepper sauce
Mixture: 4 cups all-purpose flour
6 teaspoons active dry yeast
2 teaspoons salt
1/2 cup unsalted butter, softened
1 1/2 cups whole milk, or more as needed
4 teaspoons dried oregano
Filling: 2 cups ricotta cheese
1/2 cup finely chopped red or green bell pepper
4 tablespoons pickled pickle slices
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
a few drops of hot pepper sauce
To prepare the dough: Preheat the oven to moderate temperature (180°F)
Combine the flour, yeast, and salt in a bowl
Add the butter in small pieces and beat with two forks until a crumbly mixture forms
Add the oregano
Mix in the milk gradually, stirring until a soft and easy-to-open dough forms
(Too much milk makes the dough sticky, while too little makes it tough.) Dust a clean surface lightly with flour
Knead the dough for 20-25 times
Open the dough and shape into 4 round molds without the center tube
Bake in moderate temperature (170°F) for 20 minutes
Let cool
Place one half of the dough on a baking sheet
Mix all filling ingredients well and spread half of it on the dough
Cover with the remaining dough, then spread the remaining filling on top
Repeat this process until finished
If desired, decorate the surface with red bell pepper slices and chopped parsley.
