Grilled Thin-Crust Pizzas with Zucchini, Spinach and Garlic

Steps

1. Make the dough: in a large bowl, whisk the bread flour, instant yeast and 7 g of the salt (most of it). Add the water and 10 g of the olive oil (one quarter) and stir to a shaggy dough. This is about 65% hydration and 2% salt.
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Return it to the bowl, cover, and let it rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. Divide the dough into 2 equal balls, cover, and rest 20 minutes so it stretches easily.
4. Meanwhile, preheat the grill to medium-high, about 500°F (260°C), with one side set for lower heat. Brush the zucchini with 10 g of the olive oil (another quarter) and season with the remaining 1 g of salt and the black pepper.
5. Grill the zucchini 2 minutes per side until charred and tender; set aside.
6. In a small skillet on the grill or stovetop, warm 10 g of the olive oil (another quarter) with the garlic over medium heat until fragrant and pale golden, about 1 minute. Add the spinach and toss just until wilted; squeeze out excess liquid.
7. Stretch each dough ball into a thin 12-inch round on an oiled baking sheet. Brush the tops with the remaining 10 g of olive oil, divided evenly between the two rounds.
8. Slide one round, oiled side down, onto the hot grates. Close the lid and grill 2 to 3 minutes until the bottom is marked and the top is puffed. Flip onto the cooler side.
9. Quickly top the grilled side with half the mozzarella, half the garlicky spinach, half the zucchini and half the feta. Close the lid and grill 3 to 4 minutes, until the cheese melts and the bottom is crisp and the crust reads about 200°F (93°C).
10. Repeat with the second round and the remaining halves of mozzarella, spinach, zucchini and feta.
11. Sprinkle both pizzas with the lemon zest and red pepper flakes. Cool on a rack for 2 minutes, then cut each into 6 slices.