Cold-Fermented New York White Pizza with Garlic Spinach

Steps

1. Day 1, make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and salt. Add the lukewarm water and one third of the olive oil (the 15 g dough portion) and stir until no dry patches of bread flour remain. This is about 64% hydration and 2% salt.
2. Rest the shaggy dough 10 minutes, then knead on a clean counter for 8 to 10 minutes until smooth, elastic and it springs back slowly when poked.
3. Divide the dough into 2 equal pieces, shape each into a tight ball, and place each in a lidded container. Refrigerate at about 38°F (3°C) for 24 hours, or up to 72 hours for deeper flavor; the balls will grow by about half.
4. Bake day: take the dough balls out of the fridge and let them sit covered at about 75°F (24°C) for 2 hours, until puffy, relaxed and soft to the touch.
5. About 1 hour before baking, set a pizza steel or stone on the upper-middle rack and preheat the oven to 550°F (290°C), or as hot as it goes.
6. While the oven heats, cook the topping: warm half of the remaining olive oil (the 20 g spinach portion) in a large skillet over medium-low heat, add the garlic and cook 2 minutes until fragrant and pale golden. Add the spinach in handfuls and toss just until wilted, 2 to 3 minutes. Transfer to a sieve, press out the liquid, and let cool.
7. Dust a pizza peel or upside-down baking sheet with half of the semolina. Press one dough ball into a 14-inch round with your fingertips, leaving a thicker rim, then stretch it over your knuckles. Lay it on the peel.
8. Brush the rim of the dough with half of the last olive oil portion (5 g). Scatter half of the mozzarella over the dough, then half of the garlic spinach, half of the feta, half of the oregano and half of the red pepper flakes.
9. Slide the pizza onto the hot steel and bake 7 to 9 minutes, until the crust is deep golden and the cheese is bubbling and spotted brown.
10. Repeat with the second dough ball, the remaining semolina, the remaining 5 g olive oil, and the remaining mozzarella, garlic spinach, feta, oregano and red pepper flakes.
11. Sprinkle half of the lemon zest over each hot pizza, rest on a rack for 2 minutes so the crust stays crisp, then cut each pizza into 6 slices.