Easter Pizza with Cheese

Servings: 10
Prep time: 30
Cooking time: 40
  1. Knead 400g white wheat flour with the melted fresh brewer’s yeast, 3 tablespoons oil, a pinch of salt and as much water needed to obtain a soft dough. Create a ball and cut the surface, then cover it with a damp cloth and let it raise until it triples its volume.
  2. Whisk the eggs with the yolks and 4 tablespoons oil, add the grated pecorino cheese, some salt and pepper.
  3. In a bowl, combine the raised dough, the remaining flour and the whisked eggs. Transfer the dough on a pastry board and knead until the color looks uniform and the ingredients are well combined.
  4. Dampen and crumple some parchment paper and use it to cover a panettone-like mould. Place the dough inside, cover it with a damp cloth and let it raise for 2 more hours.
  5. Cut the remaining pecorino into sticks and place them inside the dough, then cover it again and let it raise for 1 more hour.
  6. Bake at 190°C, placing the mould on the lowest level of the oven, for at least 40 minutes, or until nice and golden. Let it sit for 15 minutes at room temperature, then remove from the mould, slice and serve it.