Pizza De Pasqua Recipe

Posted by
Rate It!
Pizza De Pasqua
Add your photo!
Ingredients
29
Count
Nutrition
976
Calories
Comments Print recipe

Ingredients:

  • start with the following
  • large batch
  • 12 oz yeast
  • 3 cups warm water
  • 7 oz of flour
  • small batch
  • 6 oz yeast
  • 1 1/2 cups water
  • 3 1/2 flour
  • after the ball has risen well, blend in the following ingredients
  • 2 lbs or 4 cup of sugar
  • 10 eggs
  • 8 oz of crisco shortening (dissolved)
  • 8 oz of ricotta
  • 1 teas of vanilla extract
  • 2 teas of cinnamon extract or 8 drops of cinnamon oil
  • with 2 oz of sambuca or whiskey ( ma and nonna used whiskey )
  • half= after the ball has risen well, blend in the following ingredients
  • 1 lbs or 2 cups of sugar
  • 5 eggs
  • 4 oz of ricotta
  • 1/2 teas of vanilla extract
  • 1 teas of cinnamon extract or 4 drops of cinnamon oil
  • with 1 oz of sambuca or whiskey ( my mother and grandmother used whiskey )

Directions:

  1. Place yeast in a bowl with warm water and flour. Work the mixture into a soft ball (add extra flour till the soft ball forms) use flour to move in a bowl that has been sprayed with Pam and floured also use flour to remove from hands cover with a towel and have it rise in a warm place for about 2 hours.
  2. Half I= 6 ounces of yeast in a bowl with 1 1/2 cups of warm water and 3 1/2 ounces of flour. Work the mixture into a soft ball ,(add extra flour till the soft ball forms) use flour to move in a bowl that has been sprayed with Pam and floured use flour to remove the mixture from your hands cover with a towel and have it rise in a warm place for about 2 hours.
  3. After the ball has risen well, blend in the following ingredients:
  4. 2 lbs or 4 cup of sugar
  5. 10 eggs
  6. 8 oz of Crisco shortening (dissolved)
  7. 8 oz of ricotta
  8. 1 teas of lemon
  9. 1 teas of vanilla extract
  10. 2 teas of cinnamon extract or 8 drops of cinnamon oil
  11. 2 teas of almond or anise extract or substitute
  12. With 2 oz of Sambuca or Whiskey ( Ma and Nonna used Whiskey )
  13. Half= After the ball has risen well, blend in the following ingredients:
  14. 1 lbs or 2 cups of sugar
  15. 5 eggs
  16. 4 oz of Crisco shortening
  17. 4 oz of ricotta
  18. 1/2 teas of lemon
  19. 1/2 teas of vanilla extract
  20. 1 teas of cinnamon extract or 4 drops of cinnamon oil
  21. 1 teas of almond or anise extract or substitute
  22. With 1 oz of Sambuca or Whiskey ( my Mother and Grandmother used Whiskey )
  23. First weigh the bowl subtract this from the weight of the mixture.
  24. Kneed in enough flour so that the mixture weighs about 7 lbs = half 3 1/2 lbs . This has to be weighed to much flour will prevent rising and to little will cause it to rise to much ( bathroom scale is OK ) Place in a sprayed and floured bowl again use flour to remove the mixture from your hands.
  25. Let the dough rise 2 hours more covered with a towel and in a warm place. After it has risen, kneed the entire mixture again so that all the ingredients are well-blended. Heavily baste the metal pans or Pyrex baking bowls that are tall enough to allow for extra rising during baking with Crisco.
  26. Split the dough with a knife and use flour to help get the dough from the bowl to the pans.
  27. Have the dough rise for about 3 hours in a warm place covered with a towel until a tiny black eyes (bubbles) have formed on top of the dough that means the dough has fully risen.
  28. After these three hours of rising, beat 2 eggs and a little milk in a cup and “lightly” brush onto the tops of the raised dough. Half is 1 egg and a little milk “lightly” brush onto the tops of the raised dough.
  29. PIZZA DI PASQUA
  30. Place the metal pans in the oven and cook at 350 degrees F for about 1 hour.
  31. For Glass (Pyrex or heat tempered glass) in the oven at 325 degrees F for about 1 hour.
  32. I use an Oven Temperature gauge to make sure the oven is the correct temperature.
  33. (Before making these three large loaves, make a half the recipe so that you can test whether the dough has fully risen, and whether the oven temperature and cooking time are correct.)
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 976.11 Kcal (4087 kJ)
Calories from fat 366.25 Kcal
% Daily Value*
Total Fat 40.69g 63%
Cholesterol 219.06mg 73%
Sodium 1602.06mg 67%
Potassium 1021.47mg 22%
Total Carbs 135.45g 45%
Sugars 111.96g 448%
Dietary Fiber 4.13g 17%
Protein 21.8g 44%
Iron 3.5mg 19%
Calcium 158.9mg 16%
Amount Per 100 g
Calories 236.34 Kcal (990 kJ)
Calories from fat 88.68 Kcal
% Daily Value*
Total Fat 9.85g 63%
Cholesterol 53.04mg 73%
Sodium 387.9mg 67%
Potassium 247.32mg 22%
Total Carbs 32.8g 45%
Sugars 27.11g 448%
Dietary Fiber 1g 17%
Protein 5.28g 44%
Iron 0.8mg 19%
Calcium 38.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 22.1
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top