Easter Pizza

Abruzzo boasts many important typical Easter recipes, but Easter Pizza is an absolute must for breakfast and lunch to celebrate! 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. 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!