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Pizza Braid with Spinach & Spicy Salami

Total time
35 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35 Minutes
Rest time
13 Hours


Ingredients for 1 pizza braid (4 servings)

For the dough
500 g soft wheat flour type 2 La Speziata
35 g EVA - Lievito Madre natural yeast
1 teaspoon dried oregano
330 g water (tepid)
20 g extra virgin olive oil
10 g salt
For the topping
250 g fresh spinach (300g if frozen)
1 spring onion
1 garlic clove
4 tablespoons extra virgin olive oil
75 g spicy salami
250 g mozzarella
4 tablespoons tomato sauce
q.s. salt


  1. For the dough Place the flour together with the EVA Lievito Madre natural yeast, oregano and lukewarm water in the planetary mixer bowl. Start the mixer and add the salt. When a consistent dough has been obtained, add the extra virgin olive oil and continue to knead until the dough is sticky and comes away from the bottom and edge of the bowl and is twisted around the dough hook. This will take a total of approx. 20 minutes. Form into a ball, put back into the bowl and leave to rise, covered with clingfilm in a warm place (27-28°C), for 10-12 hours, until the doubled in volume.
  2. For the topping Wash the fresh spinach and let it drain, or thaw if frozen. Finely slice the spring onion and garlic clove. Heat the extra virgin olive oil in a pan and gently fry the spring onion and garlic for 2-3 minutes. Then add the spinach and a pinch of salt. Cook, stirring occasionally, for a few minutes until the spinach has wilted. Remove from the heat and set aside. Cut the spicy salami into thin strips and dice the mozzarella.
  3. Final steps After the resting time has elapsed or when the dough has doubled in volume, roll it out on a lightly floured surface into a rectangle measuring approx. 35 x 40 cm. Spread the tomato sauce over the dough surface. Then cover with the cooked spinach, spicy salami and mozzarella. Roll everything up on the long side and transfer to a baking tray lined with baking paper. With a sharp knife, cut the roll in half lengthwise. Pull the two halves apart and turn them with the filling upwards. Now join the two upper ends and twist the two halves of the roll together. Then join the two lower ends so that the braid does not open during baking.
  4. If some filling should come out when forming the braid, no problem - simply put it back on the braid. Cover and allow to rest in a warm place for another 60-90 minutes. Before the time is up, preheat the oven to 200°C (static). After the resting time has elapsed, bake the braid at 200°C for approx. 35 minutes, until golden brown. Remove from the oven, cut into slices and serve.

In collaboration with @passionecooking