Easter pizza is one of the many desserts we find during this period of Easter holidays, a leavened cake of few pretensions if it weren’t for the rather long rising time.
It must be that when I see leavened desserts swelling during the rest period until they reach the right leavening, it seems to give me positive energy… it’s not easy to explain this thing, I know!
I see them there swelling and it seems like they are rewarding me for the work I did to get my dessert.
I know someone will think I’m crazy, but cooking is also this!!!
A dessert that remains soft and even if they dry out a bit they are perfect for dipping at breakfast.
I made a nice big one about 11 inches in diameter, but if you want you can make two with a diameter of about 8 inches.
Don’t be impressed by the color, it’s a bit the effect of the photo, but it’s not dark from being overcooked, it’s cooked just right.
Make this dessert yourself and you will see what a sublime delight!!!
If you make this or any of my other recipes on my blog, feel free to send me your photos and I will put them on my fb page in your name.
Approx 620 Kcal per person
- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 12 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for making Easter Pizza
- 3/4 cup water
- 2 tsp fresh yeast
- 2 1/8 cups All-purpose flour
- 5 medium eggs
- 1 3/4 cups sugar
- 1/3 lb butter
- 3 1/3 tbsp Extra virgin olive oil
- Zest of 1 lemon
- 1/4 cup Brandy
- 2 tbsp Anise seeds
- 1 cup Raisins
- 7 cups all-purpose flour
- 1 Egg yolk
- 1 tbsp Water
Tools
- 1 Baking Pan non-stick baking pan
Preparation of Easter Pizza
First, in a bowl put the yeast, water and let it dissolve, then add the flour until you get a fairly soft batter.
Let it rise covered for about 2 hours or until doubled.
Meanwhile, take the raisins and soak them in hot water for at least 30 minutes, then drain and set aside.
Once risen, prepare the bread machine basket, insert the kneading blade and add all the dry ingredients, then add the first risen dough and then all the remaining ingredients.
Insert the basket into the bread machine, activate the dough-only program, which for my Panasonic Croustina is button 17 and lasts 45 minutes.
If you have another machine, try to find a dough-only program for at least 30 minutes.
Activate the machine and when it has finished kneading, let it rest with the machine off for at least 1 hour.
After the time has elapsed, restart the machine, always with button 17, dough-only for 2-3 minutes, just enough time for it to knead a little.
At this point prepare a large baking pan or 2 small greased and floured baking pans.
Transfer the dough into the large pan or 2 small ones, level the dough in the pan with wet hands and cover with plastic wrap for rising.
Let it rise for 6 hours or overnight at room temperature.
Once the rising is complete, brush the surface with the yolk beaten with a tablespoon of water and bake at 350°F for about 1 hour, checking the baking.
When baking is finished, remove from oven and let cool, then transfer it to a serving dish and sprinkle with powdered sugar.
If you want, the recipe can be easily made by hand by working the dough well, or with a stand mixer.
If you want, the recipe can be easily made by hand by working the dough well, or with a stand mixer.
