Teramo Easter Pizza: the leavened cake of my homeland.
There is a scent that, more than any other, announces the arrival of spring and the holidays in Abruzzo homes: it is that of the Teramo Easter Pizza.
Don’t be misled by the name, it’s not a savory pizza, but a majestic leavened sweet, tall and fluffy, typical of the Teramo area and loved throughout the region.
Making it is an act of love for your land and for those who will sit at our table; it requires time, dedication and that patience that only the great traditional recipes demand.
If you decide to take on this culinary challenge, I recommend giving yourself all the time needed.
The Teramo Pizza does not like haste, one of the fundamental rises lasts as long as 12 hours: my trick is to let it coincide with night rest.
Knead in the evening, let the yeast work in the silence of the night and in the morning you’ll find a dough ready to transform into a masterpiece of softness.
I know, the wait is long, but the final result is so exceptional that it repays every minute spent.
As a true Abruzzese I may seem biased, but I assure you that at the first bite you will understand why this cake is so legendary!
Teramo tradition would include candied peel (especially citron) and raisins in the dough. However, in the kitchen it is also nice to satisfy the family’s tastes; for this version I chose to replace the classic candied peel with generous chocolate chips.
It is a variation that makes the Easter Pizza even more appreciated, especially by children, turning it into an absolutely irresistible snack or breakfast.
The Teramo Easter Pizza is perfect eaten as is, perhaps dipped in milk on Easter morning, but do not forget tradition: many like to accompany it with a piece of chocolate from the Easter egg or, for those who like contrasts, with a slice of typical salami. Get to work following my instructions and let yourself be conquered by its cloud-like texture.
I’m sure that once brought to the table, you will receive many compliments and it will become a regular appointment in your home!
Calories about 435 per person
- Difficulty: Difficult
- Cost: Medium
- Rest time: 18 Hours
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian regional
- Region: Abruzzo
- Seasonality: Easter
Ingredients to make Teramo Easter Pizza
- 5 1/2 cups All-purpose flour
- 6 medium eggs
- 0.5 oz Fresh baker's yeast (about 1 2/3 tsp active dry)
- 1 cup Sugar
- 1/4 cup Extra-virgin olive oil (small espresso cup (tazzina piccola))
- 1 tsp Anise seeds
- 1 tbsp Candied citron
- 1 tbsp Sultana raisins
- 1 tbsp Ground cinnamon
- 1 Mold tall
Preparation of Teramo Easter Pizza
First, beat the egg whites until stiff and the yolks separately; then combine them and add the sugar, mixing gently.
Add the yeast, flour and oil and mix well, first in the mixing bowl and then transfer to a work surface and knead until you obtain a uniform dough.
Put it to rise covered in a fairly warm place for 12 hours.
After the first rise, add the anise seeds, candied citron, the raisins (previously soaked for at least 10 minutes and then well drained) and the cinnamon, continuing to work everything until evenly combined.
At this point grease and flour a tall cylindrical pan about 11 inches (28 cm) in diameter. Let rise again for 5-6 hours, after which the dough will be ready to bake.
Bake in the oven at 356 °F for about 45 minutes.
If during baking you see the surface is coloring too much, place a sheet of aluminum foil on top.
“Grandma’s secret: to check if the Easter Pizza is perfectly baked without deflating it, use a very long skewer.
It must come out completely dry from the heart of the dome!”
