Thin crust spinach and mozzarella pizza - Culinary Archeology

Name: Thin crust spinach and mozzarella pizza - Culinary Archeology
Ingredients: 1 1/2 to 2 teaspoons instant yeast*; 2 teaspoons granulated sugar; 1 1/4 teaspoons (8g) salt; 1 tablespoon King Arthur Baker’s Special Dry Milk or nonfat dry milk; 3 1/2 cups (369g) King Arthur Italian-Style Flour; 3/4 cup to 3/4 cup + 2 tablespoons (170g to 213g) water, lukewarm*; 2 tablespoons (25g) olive oil; Two 10-ounce packages (567g) frozen spinach or two 16-ounce bags (907g) frozen spinach; 2 tablespoons olive oil; big pinch of salt; 2 to 4 peeled, minced garlic cloves; 6 to 8 ounces feta cheese

culinaryarcheology.com

Pizza dough makes or breaks a pizza, so it’s important to get it right. The perfect pizza dough should have a crisp, chewy crust and a light and airy texture. The key to achieving this lies in the...

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Ingredients

1 1/2 to 2 teaspoons instant yeast*
2 teaspoons granulated sugar
1 1/4 teaspoons (8g) salt
1 tablespoon King Arthur Baker’s Special Dry Milk or nonfat dry milk
3 1/2 cups (369g) King Arthur Italian-Style Flour
3/4 cup to 3/4 cup + 2 tablespoons (170g to 213g) water, lukewarm*
2 tablespoons (25g) olive oil
Two 10-ounce packages (567g) frozen spinach or two 16-ounce bags (907g) frozen spinach
2 tablespoons olive oil
big pinch of salt
2 to 4 peeled, minced garlic cloves
6 to 8 ounces feta cheese