Pizza Fiorentina (v) Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Form dough

In a large bowl, combine flour and salt. Make a well, add the foamy yeast mixture and 2 tbs olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 6–7 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the risen dough and divide if making two smaller pizzas (this recipe makes one large 12–14" pizza). Let rest 10 minutes, then stretch or roll to a 12–14 inch round on a floured surface.

Prepare vegetables

While the dough is rising, heat 2 tbs olive oil in a large skillet over medium heat. Add minced garlic and sliced red onion; sauté 1–2 minutes until fragrant and starting to soften.

Cook zucchini and peppers

Add sliced zucchini and bell pepper to the skillet. Sauté 4–5 minutes until vegetables are tender-crisp. Season with 1/4 tsp salt, 1/8 tsp black pepper, and red pepper flakes.

Wilt spinach and combine

Add the baby spinach and cherry tomatoes to the pan and cook just until spinach wilts, about 1–2 minutes. Remove from heat and stir in lemon juice and remaining 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning.

Cool slightly

Let the vegetable mixture cool briefly (5 minutes) so it doesn't release excess moisture on the pizza.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that for best results.

Assemble pizza

Transfer stretched dough to a lightly floured pizza peel or an inverted baking sheet lined with parchment. Brush the dough lightly with 1 tbs olive oil around the edge and a little in the center. Scatter torn fresh mozzarella evenly over the base, leaving a small border for the crust. Spoon the cooled Fiorentina vegetable mix across the cheese, distributing evenly. Dot with small spoonfuls of ricotta if using, and sprinkle grated Parmigiano-Reggiano over the top.

Bake

Slide the pizza onto the preheated stone/steel/baking sheet and bake for 8–12 minutes, until the crust is golden and cheese is bubbly and slightly blistered. Watch closely — ovens vary.

Finish and serve

Remove pizza from oven; immediately scatter fresh basil leaves over the top and drizzle with the finishing 1 tbs olive oil. Let rest 2 minutes, slice and serve hot.