The pizza al formaggio di Pasqua, also called torta al formaggio, is a leavened Easter bread typically eaten for Easter breakfast, made with Parmigiano and Pecorino. It can be enjoyed alone or accompanied by cold cuts and vegetables.
The pizza al formaggio is simple to prepare and requires only one rise. The dough is a bit special because, in addition to baker’s yeast, it calls for a portion of pre-fermented dough that you can prepare in advance or buy from a bakery. Personally, since I often use sourdough starter, I used that instead of pre-ferment with fantastic results.
This cheese pizza has Umbrian origins and is similar to a rich bread, perfect to accompany the cured meats of Easter breakfast; for this reason it is also called torta al formaggio. Many regions have similar preparations, like the Campanian tortano.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Cooking time: 40 Minutes
- Portions: 2 pizzas (about 26.5 oz / 1.65 lb each)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
- Energy 317.54 (Kcal)
- Carbohydrates 29.93 (g) of which sugars 0.96 (g)
- Proteins 12.36 (g)
- Fat 17.06 (g) of which saturated 5.55 (g)of which unsaturated 9.87 (g)
- Fibers 1.16 (g)
- Sodium 755.23 (mg)
Indicative values for a portion of 94 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 for the Easter cheese pizza
- 9 oz sourdough starter (or pre-fermented dough)
- 4 cups type 0 flour (or w260 flour)
- 1/3 cup water
- 0.5 oz fresh yeast
- 1 tsp sugar
- 5 eggs
- to taste salt
- to taste pepper
- 2/3 cup vegetable oil
- 1 1/2 cups Parmesan (grated)
- 1 1/2 cups Pecorino (grated)
Useful tools to prepare the cheese pizza
You can mix the dough for the pizza al formaggio either by hand or with a stand mixer. I personally recommend the stand mixer because it helps achieve a more elastic and well-developed dough, especially when preparing rich leavened doughs like this one.
For baking you’ll need the classic pans for pizza al formaggio or raised pizza sized for about 26.5 oz (approx. 1.65 lb) or 35.3 oz (approx. 2.2 lb), which allow the dough to rise upwards and keep the characteristic shape of this leavened bread.
- 1 Stand mixer
- 2 Aluminum pans
How to prepare the Easter cheese pizza
The pizza al formaggio di Pasqua is simple to prepare: the key is to obtain a well-developed, elastic dough. Add the liquid ingredients little by little, waiting for each to be absorbed before adding the next. This way the dough will become elastic and well-structured, perfect for a tall, fluffy pizza.
Place the flour and the pre-ferment or sourdough starter in the bowl of the stand mixer fitted with the dough hook. Start mixing at low speed.
Meanwhile, warm the water in the microwave for a few seconds: it should be only lukewarm, about 97–99°F, you can check with your finger — a bit like when we test bath water 😂 — you don’t need a kitchen thermometer.
Dissolve the fresh yeast together with the sugar in the water and, when well dissolved, pour it into the flour while the mixer continues to work.Then add one egg at a time, waiting for each to be fully absorbed before adding the next. Add the oil in a thin stream and continue working the dough.
At this point add the grated cheeses little by little, then season with salt and add the pepper.
Be careful with the salt: the cheeses already make the dough quite flavorful, so taste a small piece before adding more.
When the dough is ready transfer it to a container covered with plastic wrap or leave it directly on the work surface, covered with a cloth, and let it rest for about 30 minutes.
During this rest perform at least a couple of folds: just flatten it slightly with your hands and fold it over itself.
After the resting time divide the dough into two portions and, rolling each on itself with your hands, form two balls. Place them in the well-oiled aluminum pans where they will begin rising.
Cover the pans with a plastic sheet if you have one, or simply with plastic wrap.
Let the pizzas rise for at least one and a half hours, or until the dough reaches the edge of the pans: it should more than double in volume. At an ambient temperature of about 68°F they will take at most two hours.
When well risen, bake them in a preheated oven at 356°F and cook for about 40 minutes. If the surface browns too much during baking, cover with a sheet of aluminum foil.
Before removing from the oven always perform the toothpick test: it should come out dry. Remember that every oven is different, so it might take 5 minutes more or less. Always check that the surface is nicely golden and the interior is dry.
Notes and tips
To obtain a tall and fluffy Easter cheese pizza it’s important to work the dough well until it becomes elastic and well developed. If the dough seems too tight you can add a very small amount of water at a time, while if it appears too soft just add a tablespoon of flour.
The amount of salt may vary depending on the cheeses used, so I always recommend tasting a small piece of dough before adding more.
The pizza al formaggio keeps very well for a few days if stored in a food bag or under a cake dome. It’s perfect to prepare in advance and serve at Easter breakfast accompanied by cured meats, boiled eggs or vegetables.
Questions and tips about the Easter cheese pizza
Can the pizza al formaggio be prepared in advance?
Yes, the pizza al formaggio keeps very well for a few days. Once cooled you can store it in a food bag or under a cake dome to keep it soft and fragrant. It’s perfect to prepare one or two days before Easter breakfast.
Can I make the pizza al formaggio without a stand mixer?
Certainly. The dough can also be worked by hand on a work surface. The important thing is to knead energetically until you obtain an elastic, well-developed dough that allows the pizza al formaggio to rise upwards during fermentation.
