
Drive away with green broad beans and ricotta
Bakery products from Italy
At Easter Cheese Pizza
At Easter Cheese Pizza
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
The cheese pizza is a preparation of Marche origin (but not only) typical of the Easter period. Versatile and tasty from breakfast to dinner, try it!
First I create my dough mixing together all the ingredients except the provolone (or similar) that I will add later
If you usually use a kneader, proceed as usual (I use Kenwood Cooking Chef Major) otherwise place the flour in a fountain and add all the ingredients by hand, incorporating them with circular movements from the inside out (warm milk)
Once you have a dough rather compact and not sticky I work for about 10 minutes then I put it to rise in a bowl covered with a damp cloth or transparent film away from drafts (the oven off with light on is ideal) for 3 h
After this first leavening I mix the dough in the dough (provolone, emmental, galbanino etc ...) cut into cubes and transfer it to the pan / mold that I will use for cooking, leaving it to rise for another hour
At this point I can prepare a single pizza using a panettone mold of about 20 cm in diameter or small pizzas with 5 cm molds, cooking at 200 ° in a static oven respectively for 40 and 20 minutes using the penultimate shelf at the bottom of the oven
If the surface darkens the surface with tin foil during cooking
When cooked, after having tested it with a toothpick, let it cool on a grill then draft only once completely cooled
Enjoy your meal!