Easter Umbrian Pizza with cheese

Ingredients:

5 eggs

300 grams of flour 0

200 g of manitoba

100ml water

25-30 grams of yeast) I put 20 gr. and I can drive about 10 'more)

1 teaspoon sugar

1 teaspoon salt (to taste)

1 teaspoon pepper

5 tablespoons oil evo (Umbria)

50 grams of lard (No substitutes)

250 gr grated cheese mixed (ONLY Parmigiano Reggiano and Pecorino Romano in varying proportions according to taste. Half and half is probably the right way. If you like the most tasty increase the amount of pecorino. To this must be the salt determined by type cheese)

Preparation:

Dissolve the yeast with sugar lukewarm water and leave to ferment in a glass, preferably plastic, for 5-6 min.

Place the flour in a large bowl and make a hole, a well.
Strain into the cockpit of the yeast fermented drink with a spoon and take a bit of flour and mix to a paste molliccia (type ciambellone).
Cover with another flour without kneading, so as to isolate from the stick, and let ferment 40-50 min. (I put less yeast and fermented a little over an hour).

Meanwhile beat the eggs, add salt, pepper, grated cheese and finally the oil: let the flavors mix ...

When the pastel will be all cracked merge as the dough of eggs and cheese and mix with the flour ...

Knead well and at the end combine soft lard. Knead well and long. The dough is soft not exceed 600g of flour.

Allow the dough to rest at room temperature for 45 min. covered, (I mix in mdp and let rise one hour) and then in the baking dish mettelo high, narrow and svasata well unta, and let rise in warm place until the edge of the pan.

Bake at 200 ° C with steam in the first 20 min. Place the pan in the oven just turned in this way the cake is not just the crust and spread out more. Cooking an hour or so.
After 45 min. check with the stick. It must be perfectly dry.

Easter in Umbria, Italy