Pizza di Pasqua al Formaggio

Method

1. In the bowl of a stand mixer, combine the Manitoba flour, grated Pecorino, and grated Parmesan. Mix with the whisk attachment until homogeneous.
2. Dissolve the fresh yeast in lukewarm milk.
3. After 4-5 minutes, switch to the dough hook. Add all the eggs at once, then the milk with yeast.
4. Once the flour has absorbed the liquids, add the extra virgin olive oil in a thin stream, little by little, mixing at low speed.
5. When the oil is fully absorbed, add the salt and continue kneading for another 2-3 minutes.
6. Increase the speed and knead for 10-15 minutes until the dough becomes smooth and pulls away from the sides of the bowl.
7. Add the coarsely grated Emmental (or Fontina) and black pepper. Knead at low speed until incorporated. Finish kneading by hand on a work surface for 1-2 minutes.
8. Shape the dough into a ball, pinching the bottom to seal. Butter the mold (18 cm bottom, 20 cm top, 13 cm high) and butter the surface of the dough.
9. Place the dough in the mold and let it rise until the center reaches or slightly exceeds the rim.
10. Bake in a preheated static oven at 180°C (350°F) for 55 minutes. Halfway through baking, cover with aluminum foil to prevent over-browning.
11. Let the bread cool completely in the mold, covered with a cloth. Once cold, unmold.
12. For storage, spray with 96% food alcohol and store in a sealed bag for up to 4-5 days. Let it rest at least 6-7 hours before serving.