Note
For the dough
1. Crack your eggs, placing the yolks into a medium bowl – be sure to save the whites in a separate bowl for the icing.
2. Beat the egg yolks with a fork and measure out 130 grams.
3. In a medium-sized bowl, mix the yeast with the milk.
4. Mix at the lowest speed for 1 to 2 minutes, then gradually increase to medium speed for 1 to 2 minutes.
5. Knead the dough for 2 minutes at the lowest speed.
6. Once the butter is well blended (about 10 minutes), let the dough rest for 10 minutes.
7. Remove the dough from the bowl of the stand mixer and dump it out onto a lightly floured surface.
8. Using a bench scraper and digital scale for accuracy, divide the dough into three 320-gram pieces.
9. Butter three skillets or round pans of 9 to 10 inches (22 to 24 centimetres) in diameter.
10. On a lightly floured surface, roll out the dough balls very gently with the help of a rolling pin, aiming for a thickness of about ½ inch (1 centimetre) and a diameter of 9 to 10 inches (22 to 24 centimetres).
11. Transfer the dough to the buttered skillets or pans.
12. About 30 minutes before you are ready to cook, preheat your oven, bringing it to 300 °C (570 °F), then gradually lower the temperature to 180 °C (350 °F).
For the icing
1. Prepare the icing by combining the almond flour, sugar and rice (or corn) starch in a medium bowl.
2. Add the 2 egg whites you reserved from the dough preparation to the bowl a little at a time and mix until you have a soft and spreadable consistency.
For the assembly
1. Once the dough has finished rising, turn it out onto a lightly floured surface.

2. Place the dough on a lightly floured peel and launch it into the oven.

3. Remove the panettone pizza from the oven and let it cool for at least an hour before slicing and serving.