In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105°F (or warm to the touch). Add yeast and stir well. Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.

Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85°F.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).

Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.

Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.

When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.

Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.

For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the prosciutto.

Measure out a half cup of the ricotta. Add Parmesan and Romano cheese to this, then stir in the cracked whole peppercorns. To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.

Next, add a layer of ricotta, Parmesan, Romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.

Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of Prosciutto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)

In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative fashion.

Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350°F oven for 45 minutes.

Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)

Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.

Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375°F for 20 minutes, or until golden.