To make the dough, start by putting the flour and two eggs in the bowl of an electric stand mixer fitted with the dough hook and mix on medium speed until combined. Then add the salt, butter and lard and mix until the mixture has a sand-like consistency. 

With the mixer still running, add the water a little at a time. Continue mixing for about 3 to 4 minutes until the dough is smooth and slightly tacky to the touch. Finish kneading it by hand and shape it into a loaf. Place in a clean bowl, cover with plastic wrap or a kitchen towel and let it rest in the refrigerator for 20 to 30 minutes. 

Tip: This can also be mixed and kneaded by hand; it will take 10 to 20 minutes. 

In a medium bowl, use a wooden spoon or spatula to mix 3 whole eggs with the ricotta. Add the Parmigiano Reggiano and Pecorino Romano and mix until creamy and well combined.

Add the capicola, Neapolitan salami, provolone and black pepper into the ricotta mixture and mix until combined. 

Butter the mold generously so that the pizza does not stick during cooking.

Remove the dough from the refrigerator and cut the dough into two equal parts. 

Tip: A dough scraper and a scale can help here. 

Roll out the first half with a rolling pin into a disc about ½ inch (1 ¼ centimetres) thick and 12 inches (30 centimetres) wide.

Tip: Sprinkle a little flour on the dough to prevent it from sticking to your worktop.

Place the dough in the pan, pressing it gently into the sides to fully cover the inner surface. Remove the excess dough hanging off the pan rim with a dough scraper or paring knife, but be sure to keep the top edge of the pan covered. Prick the entire surface with a fork (both the bottom and the sides).

Tip: If any holes form during this process, you can simply close them with the excess dough trimmings. 

Add the filling up to the top of the pan and level it out with the back of a spoon. 

Fire up your oven, aiming for 200 °C to 220 °C (400 °F to 425 °F) on the baking stone. You can check the temperature quickly and easily using your infrared thermometer.

Roll out the second half of the dough in the same way, creating a disc that is about ½ inch (1 ¼ centimetres) thick and 12 inches (30 centimetres) wide. Place it on top of the filling, gently pressing it down to remove any air pockets. If there is a lot of dough hanging over the edges, use a knife or kitchen shears to cut it all the way around the edge, leaving 1 to 2 inches (2 ½ to 5 centimetres) of overhang. Join the bottom and top crusts with your fingertips, crimping both pieces of dough together, like you would for a pie crust. Prick the entire surface with a fork to help steam escape. 

Whisk the egg yolk in a small bowl. Using a pastry brush, cover the entire surface of the pizza with the yolk mixture. Cover the pan in aluminum foil. 

When the oven reaches the desired temperature, place the pizza towards the front and away from the flames for about 40 minutes, rotating the pan every 10 minutes to ensure an even bake. 

After about 40 minutes, take the pizza out of the oven with gloves on; remove the foil and return the pizza to the oven to brown evenly on the top, about 3 to 5 minutes. 

Remove the pizza from the oven. Let the filling set overnight. Cut and serve the following day.