Easter Cheese Pizza

Method

1. Combine the flours: 250 g Manitoba flour and 250 g low-protein 00 flour in a stand mixer bowl.
2. In a separate bowl, dissolve 7 g of dry yeast in 250 g of room-temperature milk.
3. Add the milk mixture to the flour along with 2 medium eggs and a generous amount of black pepper. Start mixing on medium speed.
4. Gradually add 100 g of extra virgin olive oil while the mixer is running.
5. Add 200 g of grated mixed cheese (Parmigiano, Pecorino, Caciocavallo) and continue mixing until incorporated.
6. Add 10 g of salt and 10 g of sugar, then mix until the dough is smooth and soft.
7. Optionally, fold in small cubes of aged Pecorino cheese.
8. Lightly grease a 23 cm round pan and transfer the dough into it, gently pressing to spread evenly.
9. Cover with plastic wrap and let rise in a turned-off oven with the light on until tripled in volume (a few hours).
10. Preheat the oven to 170°C (fan) or 180°C (static). Bake for about 35 minutes until golden brown.
11. Remove from the oven and serve warm.