Sweet Easter Pizza

Pour the flour into a bowl and make a well in the center. Dissolve a cube of fresh yeast into the hot milk and pour it into the cavity, then knead until you get a mixture Homogeneous. Work the dough just enough to make it compact and uniform, leaving no dry patches.

Cover the dough and let it rise for at least two hours; for a more complete fermentation, let it rise overnight. Finish this stage when the volume has visibly increased and the surface appears puffy and soft.

Beat the eggs in a bowl, then add the melted butter and extra virgin olive oil. in a double boiler. Add the grated peel of the lemons and oranges, the vinsanto, the Marsala, the rosolio, the vanillin powder and the sugar. Mix until you obtain a smooth, fragrant mixture, without any noticeable lumps.

Unite the mixture aromatic to the leavened dough and add the second cube of fresh yeastWork the mixture until it reaches a soft, elastic consistency that can be kneaded without becoming tough. If necessary, add just enough flour to adjust the consistency, keeping the dough soft.

Cover the dough again and let it rest for about two hours. Wait for it to increase in volume and for the surface to become more puffy: these signs indicate that the dough has risen and is ready to be transferred to the molds.

Pour the batter into 15-centimeter (5.91-inch) tall molds, spreading it out until they're three-quarters full. Gently level the surface without over-compressing it, so as to preserve the elasticity it acquires during kneading.

Proof Pour the dough directly into the molds until it reaches the rim of the container. Don't bake before this point: the level reached and the puffed surface indicate that the dough is sufficiently developed.

Bake the molds at 180°C (356°F) for about 45 minutes. Check for doneness when the surface appears well-formed and dry; the baking time may require careful monitoring because the dough, which is thick and rich in eggs and fat, must cook through to the center.