Go Back
+ servings
La Pizza Pasqua

La Pizza di Pasqua

Il Molino Cori
La Pizza di Pasqua is the traditional Easter bread-like cake from Teramo and central Italy that is studded with plump sultanas and candied fruit, anise with orange and lemon to announce the eggy and aromatic end of Lent!
Prep Time 18 hours
Cook Time 45 minutes
Course Bread
Cuisine Italian
Servings 8 people

Ingredients
  

Dough Sponge

  • 300 g 300 g Flour 00
  • 12.5 g Fresh Yeast
  • 125 g Warm Milk

Dough

  • 500 g Flour 00
  • 500 g Autonomia Flour or Soft Wheat Flour
  • 8 Medium Eggs
  • 300 g Sugar
  • 125 g Milk
  • 12.5 g Fresh Yeast
  • 140 g Sunflower Oil
  • Grated zest from 1 orange
  • Grated zest from 1 lemon
  • 250 g Candied peel (if you don't like it replace it with chocolate chips)
  • 3 tsp Anise Seeds
  • 250 g Sultanas or Raisins

Instructions
 

  • Prepare your dough sponge, mix all ingredients together and allow to sit and bubble
  • Separate your eggs and whip the egg whites until stiff. Gently fold in the egg yolks and sugar
  • Combine the yeast, flour and oil mix well until you get a dough, add your eggs and sugar and your dough sponge and knead until you get a smooth uniform dough
  • Let it rise for 12 hours
  • Add a little water to cover your sultanas to allow them to plump up
  • Once leavening is complete add your anise, sultanas, lemon and orange zest and candied peel
  • Grease and flour a cylindrical mould of about 28 cm in diameter. Add your dough into the mould and allow it to rise for another 5 hours
  • Preheat your oven to 180C
  • Bake your pizza for 45 minutes. Do check on it regularly when it is in the oven and when it begins to turn a golden brown wrap the top in foil to ensure it doesn't burn.
  • Remove and allow to cool before adding a light sugar syrup on top and a few sprinkles if you have kids!
Keyword Breads, Cake, Easter
Tried this recipe?Let us know how it was!