EASTER PIZZA

Preparation In a large bowl, pour the flour, brewer's yeast, two teaspoons of sugar, and mix. In another bowl, pour the lukewarm milk, eggs, salt, and Il Cavallino Tradizionale extra virgin olive oil, and start mixing with a fork. While still mixing, add the grated Grana and Pecorino cheese until completely combined with the liquids. Gradually add the dry ingredients to the liquids, initially using a fork. Then, when the dough becomes firmer, transfer it onto a work surface and continue kneading it by hand. Incorporate all the remaining flour gradually. Once a soft and homogeneous dough is obtained, put it in a bowl, make the classic cross cut, cover it with plastic wrap, and let it rise for two hours or until it has doubled in volume. After two hours, take the dough again, fold it a few times, and put it in the baking pan. For the cheese pizza, you can use a circular high-sided pan with a diameter of 20 cm, or a half-kilo panettone mold. Let the Easter pizza rise again in the pan for another half an hour. Bake the Easter pizza in a preheated ventilated oven at 170°C for about 35 minutes. In the case of a static oven, adjust it to 180°C for 35 minutes. Once cooked, let it cool down a bit, then slice and enjoy it with cold cuts, olives, and pickled vegetables.