The sweet Easter pizza is one of those leavened breads that tell of tradition, the scent of citrus and the warmth of family gathered on holidays.
Tall, soft and incredibly fragrant, this typical Central Italian preparation is the protagonist of the Easter breakfast, often enjoyed with cured meats or simply as is, in its authentic goodness.
The sweet Easter pizza I propose today is my great-grandmother’s recipe. No variations, only the original ingredients: extra virgin olive oil, milk, eggs, sugar and flavorings. It is also handmade. In our family the Easter pizza is eaten for Easter breakfast accompanied by capocollo, corallina salami, coratella with artichokes, boiled eggs and even chocolate eggs.
Along with the Easter Pizza another typical Easter sweet is prepared: the pammarito, which is lighter and softer in texture compared to the Easter pizza. If you love these kinds of sweets, which I think are good all year round, I also recommend the sweet Easter focaccia, incredibly soft and fragrant (also hand-made), or the classic Colomba (sourdough).
For savory options see the cheese Easter focaccia and the Umbrian cheese Easter pizza. Don’t miss the Easter Menu!!!
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Discover other Easter recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Cooking time: 50 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 5 eggs
- 1 3/4 cups granulated sugar ((350 g))
- 3.5 oz candied fruit (optional (about 2/3 cup, 100 g))
- 1 1/2 cups water (or milk (375 ml))
- 1/2 cup extra-virgin olive oil ((about 4.4 oz / 125 g))
- 0.9 oz fresh brewer's yeast ((25 g))
- 1 orange (grated zest)
- 1 lemon (grated zest)
- 5 fl oz cinnamon rosolio liqueur ((150 ml))
- nutmeg
- 1 vanilla bean
- 1 tbsp rum
- 1 tbsp maraschino liqueur
- 3.75 lb type 0 flour ((about 13 1/2 cups / 1.7 kg))
- 1 3/4 tsp salt ((10 g))
Tools
- 1 Stand mixer
- 1 Container with airtight lid
- 4 Bowls
Procedure
The evening before, combine all the flavorings and liquors in a container, mix well, close and keep at room temperature until ready to use.
This recipe can also be made with a stand mixer.
In a bowl put the yeast, the water and the sugar, dissolve well and then add the beaten eggs.
Add the oil, the salt and all the flavorings, start adding the flour little by little, stirring with a wooden spoon.
When the dough starts to dry, work it by hand on a lightly floured surface.
Finally, when the dough is formed, add the candied fruit.
The amount of flour (1.7 kg / about 3.75 lb) depends greatly on its absorption capacity, so you may need to add more or use less.
The dough should be soft and well worked, not sticky to the hands.
Place the dough in a container covered with cling film or a lid.
Let rise in a warm place at about 72°F (22°C) for 4 hours; it should double in size.
Deflate the dough and turn it out onto a work surface.
Divide into 3 pieces of about 2.2 lb (1 kg) each.
Shape the loaves and let them rest for 30 minutes on the work surface, covered with cling film.
Shape again, sealing the bottom well, and transfer them to the appropriate buttered and floured molds.
Let rise again until about 3/8 inch from the rim, covered with cling film, in a warm place at about 75°F (24°C) for 4–6 hours.
Brush with egg white and bake at 356°F (180°C) for about 50 minutes in a preheated conventional oven.
Perform the skewer test.
Remove from the molds and cool on a wire rack.
Brush with sugar syrup and decorate with colored nonpareils.
Tips for a Perfect Easter Pizza
Use room-temperature ingredients: eggs, milk and butter should not be cold; this helps the fermentation and makes the dough more homogeneous.
Don’t rush the rising: if the environment is cold, let it rise in the turned-off oven with the light on.
Work the dough well, it should become smooth and elastic: this step is essential to obtain a soft and well-aerated structure.
Pay attention to the flavorings, untreated orange and lemon zest really make a difference: they give a natural and intense aroma.
Check the baking without opening the oven too soon
Opening too early causes the cake to drop: wait at least 30–35 minutes before checking.
Let it cool well
Before slicing, let it cool completely to preserve its soft structure. It’s even better the next day! Flavors intensify and the texture becomes more balanced.
Storage
It keeps up to 7 days in a closed bag in a cool place.
Can I make the Sweet Easter Pizza lactose-free?
Yes, you can use water instead of milk, or a unsweetened plant-based drink such as almond or rice milk.
Can I flavor it differently?
Of course! You can add vanilla, different liqueurs or anise to customize the flavor.
Can it be frozen?
Yes, you can freeze it in slices once completely cooled.
How long should the sweet Easter pizza rise?
The rising can vary from 4 to 6 hours, depending on the ambient temperature. It is essential to obtain a soft and well-developed result.
