Preheat your oven to 350°F or your smoker to 300°F.

In a large skillet over medium heat, brown the Italian sausage for about 5-7 minutes, then drain excess grease and combine with chopped ham, capicola, salami, hard-boiled eggs, and Parmesan cheese in a bowl.

Roll out the pizza dough on a floured surface until about ¼-inch thick, press it into a greased 10-inch springform pan, and pierce it with a fork to prevent bubbling.

Layer half of the mozzarella and provolone cheese at the bottom of the pan, whisk together 10 eggs, garlic, black pepper, smoked paprika, and ricotta, then pour half of this mixture over the cheese layer, add the meat mixture, remaining cheese, and finish with the rest of the egg mixture.

Cut puff pastry sheets into strips and weave them over the filling, trim excess, and roll the dough edges to form a decorative rim.

Beat the remaining egg with water and garlic paste, then brush this egg wash over the pie top.

Cover with foil and bake for 1 hour, remove foil and bake for an additional 15 minutes until golden brown.

Let it cool for 15-20 minutes before slicing and serving.