What you see in the photo is a pizza, an easter pizza with cheese.
This was what was understood for pizza outside Naples and southern Italy. It means that the spread of the flat pizza with tomato and mozzarella is relatively recent and the word “pizza” in the center of Italy could also mean something similar to bread. My grandmother told me that when she was a girl she almost did not know what was a pizza and she never could make a pizza dough.
This is the pizza eaten in the center of Italy, Marche and Umbria in a special way, which is a leavened dough with cheese. It is a delicacy and it’s eaten during the Easter breakfast with cold cuts of the area, salami and “ciauscolo” and boiled eggs and brings me many memories of my childhood when we ate this delicacy at my grandparents house in Marche during the morning of the festivities.
As a long time passed by since I have had the classic Easter breakfast, this year I had the craving to retest those ancient flavors and so he Easter I decided to experiment and here it is, the Easter cheese pizza in gluten free version.
In many areas, it’s also called “crescia” and in some cases has bits of pecorino cheese in the dough..
EASTER PIZZA WITH CHEESE
Rest time: 15 hours and 3 hours
Cooking time: 30 min
For the biga:
- 100 g gluten free flour (I used MIX B Schär)
- 110 g water
- 1 g of dry yeast
- 350 g gluten free flour
- 300 g grated Parmesan cheese (half parmesan and half pecorino )
- 250 g water
- 50 g olive oil
- 2 eggs
- 5 g of dry yeast (teaspoon)
- black pepper
- A bowl
- A stand mixer (optional)
- A tall, narrow mold (I used two of 10×8)
In a bowl, prepare the biga: mix all ingredients until get a sticky but soft dough. Just combine the ingredients well with a spatula.
Cover with a cloth or plastic wrap and let stand for 15 hours in a dry place away from cold air. I put it in the oven. I began to prepare the biga at 4 pm.
The next day in the bowl, mix together the flour mixed with dry yeast and cheese, add eggs, biga, oil and ground pepper and begin to knead. Slowly add water until the mixture is smooth, sticky, but which is separated from the fingers. I began to knead at 9.45.
If you have the Thermomix: Mix the cheese with the flour and baking powder 3¨ vel 5. Add remaining ingredients, except water and knead for 3′ speed spike pouring water from the top e little at a time and checking the dough consistency.
Flour a work surface and pour the dough without crushing too, softly, it should be fluffy, but not attached to your fingers and if necessary add a little flour.
Give the dough a rounded shape and place on lightly greased mold. It should reach 3/4 of the mold. In my case I have divided it into two small molds.
Cover the mold and let rise again for another 3 hours in a dry place away from air currenys, in my case the dough leavened until 13.30.
Put the pizza in the oven off and turn the oven to 180 degrees.
Cook for 30 minutes, until it has formed a golden crust and make the stick test: if the tooth stick it comes out clean and dry from the center of the pizza, it is ready.
Let the pizza cool for about ten minutes and then unmolding.
Guaranteed success ….!