Cold-Fermented NY Spinach Garlic Roasted Pepper Pizzas

Steps

1. Day 1, make the dough: in a large bowl whisk the bread flour, the instant yeast, the sugar and 12 g of the salt. Add the water and 18 g of the olive oil and mix until no dry bits remain. This is about 62% hydration and 2% salt.
2. Rest the dough 15 minutes, then knead on the counter 8 to 10 minutes until smooth and elastic.
3. Divide the dough in half, shape each into a tight ball, place in two lidded containers and refrigerate 24 to 48 hours at about 38°F (3°C); the balls will puff and grow about 50%.
4. Day 2, 2 hours before baking: set the dough balls on the counter, covered, at about 75°F (24°C) until soft, relaxed and they spring back slowly when poked.
5. Meanwhile, place a pizza steel or stone on an upper-middle rack and preheat the oven to 550°F (288°C) for at least 45 minutes.
6. Make the sauce: blend the canned tomatoes, the grated garlic, the oregano and 2 g of the salt until smooth; leave it uncooked.
7. Toss the red bell pepper strips with 10 g of the olive oil and the remaining 1 g of salt, spread on a baking sheet and roast on a lower rack 15 to 18 minutes until soft and charred at the edges.
8. Warm the remaining 5 g of olive oil in a skillet over medium heat, add the sliced garlic for 30 seconds, then add the spinach and toss just until wilted; squeeze out excess liquid.
9. Dust a peel with half the semolina. Stretch one dough ball by hand into a 14-inch round with a slightly thicker rim and lay it on the peel.
10. Spread half the sauce on the dough, then scatter half the mozzarella, half the garlicky spinach and half the roasted red bell pepper strips.
11. Slide the pizza onto the steel and bake 7 to 9 minutes until the rim is deep golden and blistered and the cheese bubbles.
12. Finish with half the parmesan and half the crushed red pepper flakes, rest 2 minutes, and cut into 6 slices.
13. Repeat with the remaining semolina, dough ball, sauce, mozzarella, garlicky spinach, roasted red bell pepper strips, parmesan and crushed red pepper flakes.