Classic Casatiello Sugna e Pepe

Method

1. Place the pre-ferment (criscito) into the mixer bowl. Crumble the fresh yeast over it and add water. Mix at low speed until the mixture becomes creamy.
2. Add a portion of lard and beaten eggs gradually, mixing well.
3. Add flour in stages, alternating with remaining eggs and lard, until the dough comes together but is not too hard.
4. Add salt and pepper. Continue kneading until absorbed.
5. Add the last piece of lard and increase speed slightly. Knead for about 10 minutes until the dough is smooth and elastic.
6. Transfer the dough to a lightly floured surface and shape into a ball. Place in a bowl greased with lard. Cover and let rise in the oven with the light on until tripled in volume (about 3-4 hours).
7. Divide the dough into two equal parts.
8. Roll out each part with a rolling pin into a rectangle. Spread lard over the surface and sprinkle with optional pecorino Romano (or fill with mixed cured meats if desired).
9. Roll each rectangle tightly into a cylinder.
10. Twist the two cylinders together to form a rope and join the ends to form a ring.
11. Place the ring in a ring mold greased with lard. Cover and let rise again in the oven with the light on until doubled in volume (about 3-4 hours).
12. Preheat the oven to static mode (180°C). Place the mold on a baking sheet and put a small pan of boiling water on the bottom rack to create steam.
13. Bake for about 50 minutes. Remove from the oven, turn the casatiello out of the mold, and place it upside down on the baking sheet. Bake for another 10 minutes to brown the bottom.
14. Allow to cool slightly before slicing. Serve warm.