Crispy-Edge Cheddar Pan Pizzas with Garlic Spinach

Steps

1. Make the dough: in a large bowl, stir the bread flour, instant yeast and salt. Add the lukewarm water and 10 g of the olive oil (one fifth of the total), and mix until no dry flour remains. This dough is about 70% hydration and 2% salt, and contains no alcohol.
2. Knead the dough in the bowl with wet hands for 5 minutes until smoother. Cover and let rise at about 75°F (24°C) for 1 1/2 hours, until doubled in size.
3. While the dough rises, make the herb sauce: in a small saucepan, combine the diced tomatoes, tomato paste, 6 g of the garlic (about two fifths), oregano, dried basil and red pepper flakes. Simmer over medium-low heat for 15 minutes, stirring, until thick. Cool.
4. Prepare the spinach: heat 10 g of the olive oil (another fifth) in a skillet over medium heat. Add the remaining garlic and cook 30 seconds until fragrant, then add the spinach and cook until just wilted, 2 to 3 minutes. Transfer to a sieve, press out the liquid and set aside.
5. Oil two 10-inch cast-iron skillets or round metal cake pans with the remaining 30 g of olive oil, 15 g in each.
6. Divide the risen dough in half. Place one half in each pan and press it toward the edges; if it springs back, rest 10 minutes and press again until it reaches the edges.
7. Cover the pans and proof at about 75°F (24°C) for 1 hour, until puffy and the dough springs back slowly when poked. Near the end, heat the oven to 475°F (245°C) with a rack in the lower third.
8. Top each pizza: scatter half the cheddar around the outer edge so it touches the pan sides, and sprinkle the rest of that half lightly over the center. Spread half the herb sauce over the center, then add half the mozzarella, half the garlic spinach and half the Parmesan.
9. Bake for 15 to 18 minutes, until the cheddar edges are deeply browned and lacy and the crust bottom is golden and reaches 200°F (93°C) in the center.
10. Run a thin spatula around the edges to release the crisp cheese, slide the pizzas onto a rack and cool 5 minutes so the crust stays crisp. Cut each pizza into 6 slices.