In a large mixing bowl, whisk together the flour and 1 teaspoon of salt.

Add the cold cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a stand mixer with a paddle attachment, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate small bowl, lightly beat the 2 eggs with 1/4 cup ice cold water. Gradually add the egg-water mixture to the flour mixture, mixing until a dough just comes together. Be careful not to overmix; overmixing can make the crust tough. If the dough is too dry, add more ice water 1 tablespoon at a time until it forms a cohesive ball.

Divide the dough into two pieces, one slightly larger than the other (this will be for the bottom crust). Flatten each piece into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to roll.

In a large bowl, combine the thoroughly drained ricotta cheese, 5 beaten eggs, Pecorino Romano, Parmesan cheese, and black pepper. Mix well until all ingredients are thoroughly combined and smooth.

Gently fold in the diced prosciutto, soppressata/salami, cooked ham, provolone cheese, and mozzarella cheese. Ensure all ingredients are evenly distributed throughout the ricotta mixture.

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan.

On a lightly floured surface, roll out the larger dough disc into a 12-13 inch circle, about 1/8 inch thick. Carefully transfer the dough to the prepared springform pan, gently pressing it into the bottom and up the sides. Allow a slight overhang (about 1 inch) over the rim of the pan.

Pour the entire filling mixture into the dough-lined pan, spreading it evenly and leveling the top.

Roll out the second, smaller dough disc into a 9-10 inch circle. Carefully place this dough circle over the filling to form the top crust.

Trim any excess dough from the bottom crust, leaving about a 1/2-inch overhang. Fold the overhang of the bottom crust over the edge of the top crust and crimp the edges together to firmly seal the pie. You can use a fork to create a decorative edge.

In a small bowl, whisk the remaining 1 egg with 1 tablespoon of water to create an egg wash. Brush the top of the pie generously with the egg wash for a beautiful golden finish.

Cut a few small slits (about 1-2 inches long) in the center of the top crust using a sharp knife to allow steam to escape during baking. This prevents the crust from puffing up excessively and ensures even cooking.

Bake for 30 minutes at 375°F (190°C).

After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue to bake for another 90 minutes, or until the crust is deeply golden brown and the filling is set. To check for doneness, a skewer inserted into the center should come out mostly clean. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.

Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before unmolding and slicing. Cooling is crucial for the filling to set properly and for clean slices.