Dill Ricotta Spinach Pan Pizzas with Lemon

Steps

1. Make the dough: in a large bowl, whisk the bread flour, instant yeast, sugar and 8 g of the salt (save the remaining 2 g for the topping). Add the water and stir until no dry flour remains, about 75% hydration and about 1.8% salt. Cover and rest 15 minutes.
2. With wet hands, give the dough 4 sets of stretch-and-folds 15 minutes apart, then cover and let rise at about 75°F (24°C) until doubled in size, about 1 1/2 hours total from mixing.
3. Oil the pans: pour 20 g of the olive oil (one third) into each of two 10-inch cast-iron skillets or 9x13-inch pans, using 40 g total.
4. Divide the dough in half, set one piece in each pan and turn to coat. Rest 15 minutes, then press gently toward the edges. Cover and proof at about 75°F (24°C) until puffy and the dough springs back slowly when poked, about 45 minutes.
5. While the dough proofs, heat the oven to 475°F (245°C) with a rack in the lowest position.
6. Cook the spinach: warm 10 g of the olive oil (half of the remaining) in a large skillet over medium heat, add the garlic and cook 30 seconds until fragrant, then add the spinach and cook until wilted, 2 to 3 minutes. Cool, then squeeze out the liquid.
7. Make the dill ricotta: stir the ricotta with three quarters of the dill, the lemon zest, the black pepper and the remaining 2 g salt.
8. Dimple each dough with oiled fingertips. Scatter half the mozzarella over each, all the way to the edges, then divide the garlic spinach between them and dot each with half the dill ricotta.
9. Bake on the lowest rack for 18 to 22 minutes, until the edges are deep golden, the bottom is crisp and the center reaches 200°F (93°C).
10. Slide the pizzas onto a rack, drizzle with the last 10 g of olive oil, and sprinkle with the parmesan, the red pepper flakes and the remaining quarter of the dill. Cool 5 minutes, then cut each pizza into 6 slices.