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Umbrian Easter pizza with cheese

Soft and light

by Ada Parisi
5 min read
Pizza umbra pasquale al formaggio

I've been wanting to give you the recipe for Umbrian Easter cheese pizza. One traditional Easter recipe that, from Umbria, has spread especially in central Italy, Lazio included, with many variations. Among the most famous, the recipe Easter Pizza from the Marche region, of Ternata and Neapolitan Easter pizza. In Rome, for example, it is often also ready, whole or sliced, in supermarkets during the Easter period. Indeed, having regard to the period, take a look at my SPECIAL EASTER RECIPES to find some special ideas. To 18 SPRING DISHES NOT TO BE MISSED AT EASTER and to the TRADITIONAL EASTER APPETIZERS. Is, for those who do not renounce tradition, the 10 BEST RECIPES WITH LAMB OR KID.

Homemade, though, It is another story. A little’ like the yummy NEAPOLITAN CASATIELLO, a true poem. Because it's tasty, soft, pleasantly greasy but not greasy. Soft and pasty, goes perfectly with cheeses such as pecorino cheese, salami or other cured meats, boiled eggs and fresh broad beans. That is the classic ingredients of Easter appetizers or the traditional Easter picnic. Among other things, it is good to prepare it in advance of one or two days, which leaves you free to devote yourself to something else on feast days.

If you love to respect traditions and you are Sicilian, don't forget to try the CU PUPPETS’ THE OVA and the traditional CUDDURA MESSINESE.

Umbrian Easter pizza: which cheese to use?

I have seen that in many recipes pieces of cheese are added, mainly gruyere dough. I decided not to put it for two reasons: the first is that it does not seem to me a cheese linked to the Umbrian dairy tradition. The second is that it weighs down the dough making leavening more complex. The taste of cheese, given by pecorino and parmesan, it's already quite intense. And the texture is perfect, thickly alveolate and light. In short, if you love leavened products and cheese you can't miss it.

You can prepare it with sourdough in force, adequately refreshed, or with dry brewer's yeast. In any case, this recipe provides for a maturation of at least 24 hours in the refrigerator, before a long leavening, at room temperature, to make the Umbrian Easter pizza lighter and more digestible. I already answer a question that you will surely ask me: to get such a yellow dough I used yellow eggs, those that are used to make egg pasta. And now I wish you good day.

Umbrian Easter pizza with cheese

Pizza umbra pasquale al formaggio


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 5 voted )


500 grams of zero flour

5 eggs

3 grams of dry brewer's yeast or 100 grams of refreshed sourdough

100 of pecorino romano Dop

100 Parmigiano Reggiano PDO

40 g lard

40 milliliters of olive oil

8 grams of salt

ground black pepper

10 grams of sugar

100 milliliters of semi-skimmed milk


Umbrian Easter pizza with cheese

The recipe for Umbrian Easter pizza with cheese is very simple, but I advise you to use a planetary mixer or a kneading machine, in order to give life to a stringed and smooth dough that is not sticky. Given the presence of so many eggs and fat, preparing it by kneading by hand is impractical

Put the eggs in a bowl, Salt, plenty of freshly ground black pepper. Beat everything with a fork until the ingredients are mixed.

Meanwhile, dissolve the sourdough in skimmed milk at room temperature and put it in the mixer. Add flour, grated cheeses and sugar and start kneading. If you use dry brewer's yeast, simply add it to the flour: it is not necessary to dissolve it in a liquid.

When you have a coarse mixture, add the extra virgin olive oil in several stages and let it absorb, then add the egg mixture little by little: do not pour more eggs before the previous quantity has not been absorbed by the dough. Continue to work at low speed until all the egg mixture has been absorbed, and, from last, add lard, always in several times.

Work at low speed for as long as you need. You have to get a smooth dough, soft but not too sticky and stringed.

Knead the dough for a few minutes on the lightly greased work surface, make a round of folds and shaped into a ball. Store it in an oiled food container, covered with film and tightly closed. Put it in the refrigerator for at least 24 hours.

After the curing time, leave the dough covered in the heat (oven with light or minimum 28 degrees) for at least two hours. Then do two turns of folds to three. Round the dough (pirlatura) and put it in a cake tin with high edges (10-12 centimeters) Buttered. I suggest, however, to use the paper cups that are used to make panettone: are practical, it is not necessary to grease them and guarantee perfect cooking.

Cover with plastic wrap and let the dough rise in a warm, dry place (the oven with light or in any case at a temperature of 28-30 degrees until doubling. The Umbrian Easter pizza with cheese is a dough very rich in fat, that needs a long time for optimal leavening: it may take 10-12 hours. In any case, the dough must double and reach two thirds of the height of the cake tin.

When the dough is leavened, preheat the oven to 180 degrees static and cook for about 50 minutes. If the surface becomes too dark (very frequent occurrence given the richness of the dough), once the crust has stopped, cover it with a sheet of aluminum foil and continue cooking.

Churning out, allow to cool completely and, once cold, store the Umbrian Easter cheese pizza in a frost bag or wrapped in plastic wrap. Let it rest for at least a day before enjoying it. To keep it soft and fragrant, always keep it in a frost bag. Serve with fresh and aged cheeses, salami (better if coralline), Ham, broad beans and olives. Bon appétit!

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