Easter in Teramo (Abruzzo region) is a very serious matter, especially when it comes to food! For the Easter holidays, there are many typical dishes in this area, but the most important? Easter Pizza.
Long rising times make all the difference
At first glance, this sweet pizza almost looks like a panettone. That’s because it’s actually prepared in the panettone paper mold! Technically speaking, this dough is leavened but does not feature butter among its ingredients. The recipe is quite simple and so is the preparation, but you have to be very careful about two things while making the perfect Easter Pizza: the rising times and the baking.
The leavening is divided into two phases (or three if we consider the starter dough). The last leavening traditionally takes a whole night and must be done in a closed environment, away from heat sources.
The secret of many Teramo bakers? Let the pizzas rise near bowls of boiling water because the humidity helps the dough grow in volume.
The baking, however, depends on the type of oven you have. Certainly, with a wood-burning oven, the result is much better.
Since it takes practically a whole day to prepare Easter pizza, we suggest making at least 5-6 of them to make it worth your time!
The traditional recipe and other variants
A traditional Easter pizza only has star anise inside, but over time, a variety of recipes have added raisins, candied fruit or even chocolate.
However, there are no real “rules” to making it – so choose whatever toppings you want!
Easter pizza is even perfect for breakfast to celebrate the holiday; locally known as ‘sdiuno,’ this version is served with boiled eggs, cheese, and cold cuts. Great for a lunch appetizer, too! And for an extra-rich version? Add chocolate eggs!
The Recipe: Teramo Sweet Easter Pizza
Ingredients:
1 lb flour
6 eggs
1 oz brewer’s yeast
5 oz sugar
1/2 cup extra-virgin olive oil
Star anise, to taste
Mixed candied fruits, to taste
Raisins, to taste
Dark chocolate (optional)
A pinch of salt
Method:
Dissolve the yeast in half a cup of water and mix it with 4 oz flour and a teaspoon of sugar.
Cover this mixture with plastic wrap and let it rise for an hour. Separately, whip the egg whites with a pinch of salt and the yolks with the sugar. Combine the two compounds, mixing from the bottom to the top with a spatula.
Add the yeast mixture, both egg mixtures, the oil and the rest of the flour. Mix well. Add more flour if necessary.
Cover with plastic wrap and let rise for 3 hours.
Add the star anise, candied fruit, raisins and chocolate (roughly chopped with a knife). Transfer the dough to two paper panettone molds (about 500 g per mold), filling them to about half the height of the mold. Let rise for a few more hours (or overnight) and bake at 350°F for 40 minutes.
Let cool in the oven (turned off and slightly open).
Browse the tutorial to discover some valuable tips for cooking a delicious Easter Pizza!