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1. Whisk the bread flour, instant yeast and fine sea salt in a large bowl. Add the warm water and 1 tablespoon of the extra virgin olive oil, then stir into a shaggy dough.
3.5 cup bread flour,
1.2 cup warm water,
0.5 tsp instant yeast,
2 tsp fine sea salt,
1 tbsp extra virgin olive oil
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2. Knead on a lightly floured surface for 8 minutes until smooth and elastic and it passes the windowpane test. Place in an oiled bowl, cover, and let rise at room temperature for 1.5 to 2 hours until doubled.
4 tbsp extra virgin olive oil
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3. Place a pizza stone or inverted baking sheet on the oven rack and preheat the oven to 250°C (480°F) for at least 45 minutes. Divide the dough into 2 balls and rest, covered, for 15 minutes.
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4. Mince the garlic and warm it gently in 2 tablespoons of the extra virgin olive oil over low heat for 1 minute until fragrant but not browned. Remove from the heat.
2 tbsp extra virgin olive oil,
3 clove garlic
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5. Stir the whole-milk ricotta with half the Parmigiano-Reggiano, the lemon zest, black pepper and red pepper flakes. Toss the fresh baby spinach with a little of the garlic oil so it is lightly coated.
4 tbsp extra virgin olive oil,
5 oz fresh baby spinach,
1 cup whole-milk ricotta,
0.2 cup Parmigiano-Reggiano, finely grated,
1 tsp lemon zest,
0.5 tsp freshly ground black pepper,
0.2 tsp red pepper flakes
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6. Stretch one dough ball by hand into a 30 cm (12 inch) round on a surface dusted with semolina or extra flour for dusting. Brush with the remaining garlic oil, leaving a 2 cm rim.
4 tbsp extra virgin olive oil,
2 tbsp semolina or extra flour for dusting
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7. Dollop half the ricotta mixture over the dough and scatter with half the low-moisture mozzarella. Top with half the spinach, which will wilt as it bakes.
2.5 oz fresh baby spinach,
0.5 cup whole-milk ricotta,
1 cup low-moisture mozzarella, shredded
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8. Slide onto the hot stone and bake 8 to 10 minutes at 250°C (480°F) until the crust is blistered and golden and the cheese is bubbling. Repeat with the second pizza, finish with the remaining Parmigiano-Reggiano and a drizzle of any leftover olive oil, then slice and serve hot.
4 tbsp extra virgin olive oil,
1 cup low-moisture mozzarella, shredded,
0.2 cup Parmigiano-Reggiano, finely grated
