Pizza Fiorentina Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes, or knead in mixer on medium for 6–8 minutes, until smooth and elastic.

Form dough into a ball, coat lightly with 1 teaspoon olive oil, place in a clean bowl, cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on room temperature.

Punch down the risen dough, divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two smaller). Let rest 10 minutes before shaping.

While the dough rises, prepare the spinach. Heat a large skillet over medium heat and add 1 tablespoon butter and 1 teaspoon olive oil. When butter foam subsides, add minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown.

Add the fresh baby spinach in batches, tossing with tongs until wilted. Continue until all spinach is wilted. This will release liquid; cook 2–3 minutes more to evaporate excess moisture but keep spinach tender.

Season the wilted spinach with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon grated nutmeg. Remove from heat and transfer spinach to a fine-mesh sieve or clean towel and press gently to remove excess moisture. Let cool slightly, then roughly chop the spinach.

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a pizza peel, dust it with semolina or flour.

Prepare the ricotta mixture: in a bowl combine whole milk ricotta, optional egg (for creaminess and adhesion), grated Parmesan, fresh lemon juice, 1/2 teaspoon red pepper flakes, and a pinch of salt and pepper. Stir until smooth and refrigerate briefly if needed to firm slightly.

Shape the rested dough on a lightly floured surface into a 12–14" round. Transfer to the prepared peel or an inverted baking sheet dusted with semolina. If making two pizzas, shape accordingly.

Spread a thin, even layer of the ricotta mixture over the dough, leaving a 1/2–1" border for the crust. Distribute the chopped, squeezed spinach evenly over the ricotta layer.

Scatter the fresh mozzarella evenly on top of the spinach, then sprinkle the remaining 2 tablespoons (approx.) grated Parmesan over the cheese. Drizzle a little olive oil over the top and a light sprinkle of red pepper flakes if you want heat.

Slide the assembled pizza onto the preheated stone or baking sheet and bake 8–12 minutes until crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven temperature and thickness of crust—watch closely after 8 minutes.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the hot pizza and drizzle with 1 teaspoon extra-virgin olive oil. Slice and serve immediately.