9.1 C
February 27, 2021

Orvieto – Pizza di Pasqua


  • 500 gr flour
  • 100 ml warm water
  • 4 eggs
  • 3 tablespoons extra virgin olive oil
  • 1 cup milk
  • 100 gr pecorino cheese
  • 150 gr parmesan cheese
  • 100 gr other cheese of your choice (caciotta, gruyere…)
  • 20 gr brewer’s yeast
  • salt
  • black pepper

Preparation time: 20 min plus 120 min for leavening
Cooking time: 45 min

Dissolve the yeast in the warm milk, then mix the flour with grated parmesan and pecorino cheese and arrange everything in a volcano shape and add the eggs, oil and dissolved yeast in the middle. Knead the dough with the addition of salt and pepper and diced cheese. Put the dough in a round pan leaving it to rise. Then put everything in the oven at approx. 180 degrees celsius and cook for about 45 minutes until it is golden brown on the surface.

Easter pizza is recommended to be served and eaten once cooled.