ROMAN RE-GROWN SWEET EASTER PIZZA, easy, ancient typical recipe, fragrant cinnamon leavened dessert perfect for breakfast or with cold cuts.

The roman re-grown pizza is a typical Easter leavened dessert, fragrant, enjoyed at breakfast and as an appetizer with the typical Umbrian Corallina salami, it is truly delicious.

I found several versions of this roman re-grown pizza, especially in the first part of the leavening, some let the yeast rest for 3 days and some 4 hours, I left it for 1 day but due to time constraints.

Honestly though, I don’t understand the usefulness, we’re talking about a yeast starter with brewer’s yeast that is usually ready in a couple of hours, why let it rest for 3 days?

Maybe once kneaded, I might understand it like with the Neapolitan sweet casatiello and it has its logic because the dough is still quite heavy, but brewer’s yeast is fast and in my opinion, it doesn’t make sense to rest for so long.

Anyway, the dessert is excellent, I used lard, no butter or oil, its characteristic is the dark top crust and it has an almost neutral taste because it can be enjoyed both at breakfast and as an appetizer.

The internal color can vary according to personal tastes, that is, more or less cinnamon and some also add liqueur, I preferred it simple and the recipe taken here went perfectly.

Follow me in the kitchen today there’s roman re-grown pizza!

Difficulty: Easy
Cost: Very cheap
Rest time: 1 Day 12 Hours
Preparation time: 40 Minutes
Portions: 6-8
Cooking methods: Oven
Cuisine: Italian

147.84 Kcal

calories per serving

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Energy 147.84 (Kcal)
Carbohydrates 22.03 (g) of which sugars 6.91 (g)
Proteins 4.11 (g)
Fat 5.25 (g) of which saturated 2.01 (g)of which unsaturated 2.94 (g)
Fibers 1.17 (g)
Sodium 12.34 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 1/4 cups all-purpose flour
3/4 cup Manitoba flour
1/3 cup sugar
2 eggs
3 1/2 tbsp lard (or oil)
3 1/2 tbsp water
1 tsp ground cinnamon
1 orange zest
1 lemon zest
1 tsp anise seeds (omitted)
10 g fresh brewer's yeast

Preparation

According to some recipes, the yeast should rest for 3 days, faster versions suggest 4 hours (I recommend it) I one day.

In a bowl, dissolve the yeast with the water and 50 g of flour, mix well, cover with plastic wrap and let rest for 4 hours.
After the time, pour the yeast into the mixer, add the flour, sugar, slightly beaten eggs, lard or oil or butter, and the aromas.
Knead with the hook until it binds, until everything detaches well from the bowl.
My dough was firm enough, about 10-15 minutes it was well bound.
Remove it from the mixer, make a sort of ball and place it in a mold, buttered and lined with paper.
Cover with plastic wrap and let rise until doubled, about 6 hours.
After the time preheat the static oven to 375°F, place a saucepan with water on the bottom and bake immediately.
Bake for 40 minutes, still do a toothpick test to check for doneness.
Take it out and let it cool well before cutting, I recommend waiting even a day.
Bon appétit
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