Easter Cheese Pizza

Arrange the flour in a fountain shape and melt half cube of fresh yeast of beer in a glass of hot water. Pour the liquid into the cavity, knead until you obtain a mixture Mix until smooth and form a compact loaf. Transfer it to a bowl, cover it, and let it rest in a warm place overnight, until it has visibly increased in volume.

In the morning add the milk to the first mixture and incorporate the remaining fresh yeastKnead briefly to distribute it evenly, then cover the dough again and let it rise in a warm place for at least two hours. Wait until the dough becomes more fluffy and soft before proceeding with the other ingredients.

Add the eggs to the mixture, pecorino, the grain, the lard, extra virgin olive oil, lemon juice, white wine and salt, using a pinch for each egg. Work the mixture continuously, until the cheeses are evenly distributed and a mass is obtained without dry areas.

Knead until it reaches a soft, elastic consistency. Test for workability by lifting and folding a portion: the dough should stretch without immediately breaking and maintain a smooth surface. If necessary, continue kneading until the fats and cheeses are fully incorporated and the dough appears uniform.

Divide the dough into evenly sized loaves. Gently round them, folding the tops toward the bottom, then place them in fairly tall, but not overly large, pans. Leave enough room for them to expand during baking, without compressing the dough in the pans.

Bake the molds in preheated oven at 220°C (428°F). Bake until the surface is nicely browned and the structure appears developed and firm. The total cooking time is not indicated in the available data: therefore, check the cooking by observing the external color and verifying that the loaves are steadily puffed.

Let the Cheese Easter Pizza cool before unmolding and slicing. Serve with cured meats, especially with coppa. In Umbria it accompanies the traditional Easter breakfast, eaten after "the bells are melted", together with the coratella and to the omelette.