Miranda Pizza Recipe

Make and proof dough

Combine water (lukewarm, about 24–26°C) and instant yeast in a mixing bowl. Stir in olive oil. Add flour and salt, mixing until a shaggy dough forms. Knead on a lightly floured surface or in a stand mixer with a dough hook for 8–10 minutes until the dough is smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover, and let rise at room temperature until doubled (about 1–1.5 hours) or refrigerate overnight for improved flavor (8–24 hours).

When ready to bake, divide dough into 2 equal portions (for two 10–12" pizzas) or keep whole for a larger pie. Let the divided dough rest at room temperature for 30–45 minutes to relax the gluten before shaping.

Prepare roasted mushrooms

Preheat oven to 220°C (430°F). Clean mushrooms with a damp towel and slice thickly (about 1/4" thick). Toss mushrooms with 1 tablespoon olive oil, minced garlic, chopped shallot, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet and roast for 12–18 minutes, stirring once, until browned and caramelized. Remove from oven and set aside to cool slightly.

Prepare cheeses and eggs

Drain the mozzarella di bufala well: remove from liquid, gently tear into pieces and place on paper towels to absorb excess moisture for 10–15 minutes. Slice or shred provolone and keep ready. For the soft eggs: bring a medium pot of water to a gentle simmer, add a splash of vinegar if poaching, and either soft-poach eggs for 5–6 minutes (for runny yolks) or soft-boil in-shell for 6–7 minutes then transfer to an ice bath and peel—timing adjusted for desired yolk consistency. Keep eggs warm and ready to place on the pizza after baking.

Preheat oven and shape

Place a pizza stone or steel in the oven and preheat to its highest temperature (250–290°C / 475–550°F) for at least 45 minutes. If using a home oven without a stone, preheat a heavy baking sheet upside down.

Shape one portion of dough into a 10–12" round on a lightly floured surface by pressing and stretching with fingers, leaving a slightly thicker rim. Transfer to a well-floured pizza peel or parchment paper.

Top the pizza

Drizzle the dough lightly with 1/2 tablespoon extra-virgin olive oil. Distribute torn mozzarella di bufala evenly, leaving small gaps so heat can reach the crust. Scatter provolone pieces evenly for flavor depth. Evenly arrange the roasted mushrooms over the cheese layer. Lightly season with a pinch of freshly ground black pepper (from the finishing ingredients).

Slide the pizza onto the preheated stone/steel and bake for 7–10 minutes (oven and thickness dependent) until the crust is golden and cheese is bubbly and starting to brown.

About 1–2 minutes before the end of baking (when cheese is set but crust still finishing), remove the pizza briefly and quickly nestle a soft-cooked egg (one per pizza quarter or whole egg in the center depending on preference) onto the surface so it warms through and yolk remains runny. Return to oven to finish baking if needed.

Finish and serve

Remove pizza from oven and immediately drizzle with white truffle oil (about 1 teaspoon distributed across the pie) and the remaining extra-virgin olive oil. Sprinkle sea salt flakes and the remaining freshly ground black pepper to taste. If using, scatter microgreens or chopped parsley over the top for freshness. Slice into 6–8 pieces. If you placed a whole soft egg in the center, break yolk open when slicing so it runs over the pizza.

Serve hot so the mozzarella is creamy and the egg yolk intermingles with the cheese and mushrooms. Leftovers can be reheated in a skillet or hot oven to preserve texture.