How To Make A Fiorentina Pizza

Serves: 6

Total Time: ~2 hours

• Prep Time: 90 min (includes dough rising)

• Cooking Time: 10–14 min per pizza

Ingredients

For the Dough (6 Bases)

• 1 kg strong white bread flour (or Tipo 00 pizza flour)

• 2 tsp fine salt

• 2 tsp sugar

• 2 tbsp olive oil

• 14 g instant yeast (2 sachets)

• 650 ml warm water

For the Toppings

• 500–600 ml passata or crushed tomatoes

• 4 cloves garlic, minced

• Salt & black pepper to taste

• 700 g mozzarella, sliced or torn

• 120 g Gran Milano cheese, finely grated

• 120 g pitted black olives, sliced

• 400–500 g fresh spinach (or 250 g frozen spinach, thawed and squeezed dry)

• 6 medium eggs (one per pizza)

• Olive oil (for cooking and drizzling)

• Optional: pinch of nutmeg for spinach

• Optional: fresh basil or dried oregano

Equipment

• Large bowl

• Jug for yeast mixture

• Wooden spoon

• Frying pan (for spinach)

• Baking trays or pizza stone

• Rolling pin (optional)

• Oven, preheated very hot (230–260°C / 450–500°F)

Method

1. Make the Dough

1. Mix flour and salt in a large bowl.

2. In a jug: combine warm water, sugar, and yeast; rest 5 minutes until foamy.

3. Pour yeast mix into flour and add olive oil.

4. Stir, then knead on a floured surface 8–10 min until smooth.

5. Place in oiled bowl, cover, and rise 1 hour or until doubled.

2. Prepare Spinach

1. Heat a splash of olive oil in a pan.

2. Add spinach and cook until just wilted (2–3 minutes).

3. Squeeze out excess moisture using the back of a spoon or paper towels.

4. Chop roughly and season with salt, pepper, and a tiny pinch of nutmeg (optional).

3. Make the Pizza Sauce

1. Mix passata with minced garlic, salt, pepper (and oregano if using).

4. Shape the Bases

1. Punch down dough and divide into 6 pieces.

2. Roll or hand-stretch each to 10–12 inches.

5. Assemble Each Pizza

1. Spread a thin layer of tomato sauce.

2. Add mozzarella.

3. Arrange spinach evenly.

4. Scatter black olives.

5. Sprinkle Gran Milano cheese.

6. Make a small shallow well in the center of the toppings.

7. Crack one egg carefully into the well.

8. Drizzle lightly with olive oil.

6. Bake

1. Bake in a very hot oven (230–260°C / 450–500°F) for 10–14 minutes.

2. Pizza is ready when:

   • Crust is golden,

   • Cheese melted,

   • Egg white is set but yolk remains soft.

If the yolk sets too fast, add the egg halfway through baking next time.

Serving

Top with fresh basil or extra Gran Milano.
Serve immediately while the yolk is runny — that’s the Fiorentina signature.