The Easter Cheese Pizza is a soft, savory leavened bread and an indispensable protagonist on the Easter table.
Depending on the region, it can have different names and variations: in this version I was inspired by the crescia from the Marche region, a rich and fragrant preparation that I particularly love.
Like all family recipes, Easter cheese pizza has many traditional versions passed down over time. The one I offer you is mine: easy to make and perfect for achieving a soft and flavorful cheese bread that stays tender for several days.
Perfect to serve during Easter lunch, it pairs wonderfully with a generous board of cured meats and cheeses.
- Difficulty: Medium
- Cost: Budget
- Rest time: 2 Hours 40 Minutes
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups Manitoba flour
- 2 cups 00 flour (type 00)
- 0.9 oz fresh brewer's yeast (1 cube)
- 1 cup milk
- 1 tsp sugar
- 2 eggs
- 5 tbsp extra virgin olive oil
- 1 tbsp salt
- 1 cup grated pecorino
- 1/2 cup grated Parmesan
- 2 tsp salt
Tools
- Pan
Steps
To make the Easter cheese pizza, dissolve the yeast and the sugar in warm milk in a bowl.
In a large bowl, or in a stand mixer (with the hook attachment), add the eggs and the oil and begin to mix.
Then add the milk and yeast mixture in a thin stream, continuing to mix.
Next add the Parmesan and pecorino; once well incorporated, gradually add the two flours.
Finally add the salt and knead until you obtain an elastic and homogeneous dough.
Shape into a ball and let it rise in a floured bowl. Cover with plastic wrap and let it rise for 2 hours or until doubled in volume.
After the rising time, transfer the dough to a floured work surface. Perform folds by bringing the edges to the center and roll the dough.
Then roll the dough onto itself to form a ball and place it inside a paper panettone mold (500 g) with the seam facing the bottom.
Let rise in the turned-off oven with the light on and a small pot of boiling water, to create the right humidity and prevent the dough from drying out. Let rise for 40 minutes or until doubled.
Bake in the lower part of a preheated fan oven at 338°F for 40 minutes; perform the toothpick test.
Once baked, remove from the oven and let it cool, leaving it exposed to air for one day.
The Easter cheese pizza is ready to be enjoyed, enjoy!
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