1. For the Topping: Using potato masher or fork, crush 1/3 of strawberries into coarse pulp in medium bowl. Add remaining quartered berries and sugar; stir to combine. Cover and refrigerate until ready to use.

2. For the Pie: Line 12 x 18-inch rimmed baking sheet with triple layer of paper towels (or double layer of kitchen towels). Spread ricotta on towels in rough even layer about 1-inch-thick. Cover ricotta with second triple layer of paper towels (or double layer of kitchen towels); place second rimmed baking sheet on top and weight down with two cans. Allow ricotta to dry at least 30 minutes and up to 2 hours. Once dry, peel back top layer of towels and discard. Grasp bottom towels and fold ricotta in half; peel back towels. Repeat and flip ricotta onto baking sheet; discard towel.

3. Meanwhile, process bread in food processor until finely ground, about 10 seconds. Coat bottom and sides of 9 to 9 1/2-inch springform pan evenly with butter; evenly coat bottom and sides with bread crumbs, shaking out excess. Set springform pan on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan.

4. Adjust oven rack to lower-middle position and heat oven to 500°F. Place dried ricotta, sugar, vanilla, lemon zest, salt, flour, eggs, and yolks in bowl of stand mixer and mix on medium speed until combined, scraping down sides and bottom of bowl as needed. Increase speed to high and mix until smooth, about 1 minute. Scrape batter into prepared pan.

5. Place 1 quart of ice cubes in roasting pan. Pour enough cold water to come 1 inch from top of springform pan. Bake until top of pie is pale golden brown with a few darker spots, 25 to 35 minutes (water may be simmering at this stage). Lower heat to 325°F, rotate roasting pan and continue to bake until center of pie is slightly wobbly when pan is shaken, and center of pie registers 170°F on instant-read thermometer, 30 to 45 minutes longer. Transfer pie to wire rack and cool 5 minutes; run paring knife between pie and side of springform pan. Cool to room temperature, 2 1/2 to 3 hours; remove springform ring. Cut into wedges and serve with strawberry topping. HOMEMADE RICOTTA

1. Heat milk and salt in 7-quart Dutch oven over medium-high, stirring frequently with rubber spatula to prevent scorching, until milk registers 185°F on instant read thermometer, about 15 minutes.

2. Remove pot from heat. Using rubber spatula, slowly stir in 1/2 cup lemon juice until fully incorporated, 15 seconds. Allow milk to stand, undisturbed for 5 minutes. After 5 minutes milk should separate into white solid curds and translucent liquid whey. If after 5 minutes whey is still milky and opaque, add 2 more tablespoons lemon juice, gently stir to combine and let rest 5 minutes longer. Check separation again and repeat with another 2 tablespoons juice until whey is no longer opaque (depending on your milk, whey may appear different shades of yellow or blue). Once milk is separated into curds and whey allow pot to rest for 20 minutes.

3. Line colander or large strainer with double layer of cheesecloth and set over sink. Using large spoon, carefully spoon curds into colander. Discard whey. Using rubber spatula, gently fold curds over themselves until liquid no longer runs out of colander and curds have texture of grainy cream cheese. Use immediately or transfer to an airtight container and refrigerate for up to 3 days.

Makes one 9 1/2-inch pie, serving 8 to 10