In a mixing bowl, combine the flour and salt. Cut in the butter (with a fork, pastry blender, your fingers or a mixer) until mixture resembles coarse crumbs. Sprinkle vinegar and water, a bit at a time, over flour mixture, stirring until mixture just hold
Beat the eggs, and stir in the ricotta cheese, onion, Parmesan, parsley, salt and pepper. Set aside.
Heat the oil in a frying pan. Crush or dice the garlic, and add it to the hot oil, frying until golden. Stir in the tomato sauce, sugar, oregano and basil*. Simmer for 5 minutes.
Core and seed the green pepper, and slice into thin matchsticks.
Divide the crust in two pieces, making one piece just slightly larger than the other. Roll out the smaller piece and fit into a 10-inch pie pan**. Sprinkle a little milk (about 1 teaspoon) into the crust, and spread it around with your fingers; this helps
Spread half of the ricotta-Parmesan mixture into the crust. Sprinkle on half the mozzarella, then spread with half the sauce, and top with half the olives and half the green pepper slices. Repeat layers.
Roll out the top crust, and place it over the bottom crust and filling, pinching all around to seal securely. Use a sharp knife to make three parallel slashes in the top crust.
Bake in a preheated 425°F oven for 35 to 40 minutes, or until crust is golden and filling is bubbling. Remove from oven and let stand at least 30 minutes before serving (if you don't wait, your filling ingredients will flow like lava as soon as you slice
*If you wish to skip all this, simply substitute a 16-ounce jar of spaghetti or pizza sauce for the oil, garlic, tomato sauce, sugar and spices.
**You can also use a 10-inch springform pan.
Sliced pepperoni is a nice addition to the filling.