Spinach (popeye) pizza
Pizza
Italian cuisine
17½ ounces all-purpose flour, plus more for shaping the dough 2 teaspoons fine sea salt ¼ teaspoon active dry yeast 1 medium clove garlic, grated 1¾ ounces fresh mozzarella cheese, pulled into shreds ⅓ cup finely grated Gruyere cheese 1 ounce pecorino fresco cheese, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger 2 pinches freshly ground black pepper 4¼ ounces fresh spinach Generous pinch fine sea salt Extra-virgin olive oil, for drizzling Cook's Notes: Don't freeze the dough, but you can store it in the refrigerator, wrapped in plastic, for up to 3 days. In effect, when you're set to use it, you have your own ready-made dough.
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