Easter Cheese Pizza

Method

1. In a stand mixer bowl, combine flour, milk, and crumbled fresh yeast. Begin mixing on low speed.
2. Add 2 whole eggs and 1 yolk one at a time, then increase speed.
3. Knead for about 10 minutes until the dough pulls away from the sides and forms a ball.
4. Add salt and continue mixing, then add sugar slowly.
5. Add coarse black pepper gradually.
6. Add grated Grana Padano and Pecorino cheeses gradually.
7. Once the dough is smooth and elastic, stop the mixer.
8. Turn the dough onto a work surface and fold it over itself a couple of times.
9. Lightly oil the surface of the dough, cover, and let rest for 40 minutes.
10. After resting, portion the dough into 500 g pieces. Shape each into a tight ball and place seam-side down in a paper mold.
11. Let rise until the dough reaches about 1–1.5 fingers below the rim of the mold (approximately 1.5–2 hours).
12. Before baking, brush the top with a mixture of egg yolk and milk, and score a cross on the surface.
13. Bake at 200°C (or 180°C if using a strong oven) for 30–35 minutes until golden brown and puffed.