Use a deep 20 cm loaf mold at least 12 cm high, with a capacity of at least 3.5 liters. Leave generous room for the dough to rise.
Make ahead Allow enough time for both rises and complete cooling. Slice only once the loaf has settled.
Pizza di Pasqua al formaggio
Prep 30 min · Cook 1 hr 15 min · Rest 6 hr · Serves 12 · Difficulty Medium
Method
Dissolve the yeast in the milk. Mix 500 g flour with the salt and pepper. Add the milk and eggs and knead until no dry flour remains. Work in the 100 g lard and oil a little at a time, then knead until elastic and cohesive.Dissolve the yeast in the milk. Mix 1 lb flour with the salt and pepper. Add the milk and eggs and knead until no dry flour remains. Work in the 3½ oz lard and oil a little at a time, then knead until elastic and cohesive.
Work in the grated cheeses, then fold in all the cheese cubes without crushing them. Cover the bowl and let rise in a warm, sheltered place for about 90 minutes, until visibly expanded.Work in the grated cheeses, then fold in all the cheese cubes without crushing them. Cover the bowl and let rise in a warm, sheltered place for about 90 minutes, until visibly expanded.
Grease the mold with the remaining 5 g lard. Use the reserved 10 g flour lightly on the mold and worktop. Round the dough without tearing its surface and lower it into the mold. Cover loosely and let rise for about 3 hours, until the crown is roughly 2 cm below the rim; follow the dough’s growth rather than the clock alone.Grease the mold with the remaining 5 g lard. Use the reserved ¼ oz flour lightly on the mold and worktop. Round the dough without tearing its surface and lower it into the mold. Cover loosely and let rise for about 3 hours, until the crown is roughly ¾ in below the rim; follow the dough’s growth rather than the clock alone.
Heat a static oven to 190°C. Bake on a lower-middle shelf for about 65–75 minutes. Cover the top loosely with foil if it browns before the center is baked. A long skewer inserted into the center should come out without wet dough; melted cheese on the skewer is different from raw batter.Heat a static oven to 375°F. Bake on a lower-middle shelf for about 65–75 minutes. Cover the top loosely with foil if it browns before the center is baked. A long skewer inserted into the center should come out without wet dough; melted cheese on the skewer is different from raw batter.
Leave in the mold for 15 minutes, then unmold onto a rack and cool for another 75 minutes. Cut into 12 slices with a serrated knife.Leave in the mold for 15 minutes, then unmold onto a rack and cool for another 75 minutes. Cut into 12 slices with a serrated knife.
