Grilled New York Spinach Pizzas with Parmesan Crust

Steps

1. Make the dough: in a large bowl, stir the bread flour, instant yeast and sugar together. Add the lukewarm water and mix until shaggy, then rest 15 minutes.
2. Add the salt and 10 g of the olive oil (one fifth of the oil) to the dough and knead 8 to 10 minutes until smooth and elastic. This is about 65% hydration and 2.2% salt.
3. Cover and let the dough rise at about 75°F (24°C) for about 1½ hours, until doubled in size.
4. While it rises, make the garlic oil: warm 30 g of the olive oil (three fifths of the oil) in a small pan over low heat with the garlic and red pepper flakes for 3 to 4 minutes, until the garlic is pale gold. Pour into a bowl.
5. Wilt the spinach in the same pan with 1 tablespoon water over medium heat, about 2 minutes. Squeeze it dry, chop, and toss with the lemon zest.
6. Divide the dough in half, shape each into a ball, cover and rest 20 minutes until it springs back slowly when poked.
7. Heat the grill to medium-high, about 500°F (260°C), and oil the grates with a paper towel dipped in the remaining 10 g of olive oil (the last fifth).
8. Stretch each dough ball into a thin 12-inch round. Grill one side, lid closed, 2 to 3 minutes until marked and puffed, then flip onto a sheet with the grilled side up.
9. Brush each grilled side with half the garlic oil, leaving the garlic slices on, and press half the Parmesan (25 g total, 12.5 g per pizza) into the outer rim.
10. Top each pizza with half the mozzarella, then half the spinach. Return to the grill, lid closed, 4 to 6 minutes until the cheese melts and the bottom is crisp and the crust reaches about 200°F (93°C).
11. Sprinkle each pizza with half the oregano and half of the remaining Parmesan (25 g total). Rest on a rack 3 minutes, then cut each into 6 slices.