New York White Pizzas with Garlic Spinach

Steps

1. Make the dough the day before: in a large bowl whisk the bread flour, instant yeast, sugar and salt. Add the water and one third of the olive oil (about 15 g), and stir into a shaggy dough. This is about 63% hydration and 2.2% salt.
2. Knead on the counter for 8 to 10 minutes until smooth and elastic. Cover and rest 1 hour at about 75°F (24°C), until slightly puffy.
3. Divide the dough in half, shape each piece into a tight ball, place in lightly covered containers and refrigerate 18 to 24 hours for a cold ferment that builds flavor and chew.
4. Take the dough balls out 2 hours before baking and let them warm at room temperature, about 75°F (24°C), until soft and relaxed and they spring back slowly when poked.
5. An hour before baking, set a pizza stone or steel on the top-middle rack and preheat the oven to 550°F (288°C).
6. Make the garlic oil: in a skillet over low heat, warm the remaining two thirds of the olive oil (about 30 g) with the garlic, rosemary and red pepper flakes for 2 to 3 minutes, until fragrant but not browned. Spoon half of this garlic oil into a small bowl and set aside.
7. Add the spinach to the skillet with the remaining garlic oil and cook 2 minutes, until just wilted. Transfer to a sieve, press out the liquid and set aside.
8. Dust a pizza peel with half of the semolina. Stretch one dough ball by hand into a thin 14-inch round with a slightly thicker rim, and lay it on the peel.
9. Brush the dough with half of the reserved garlic oil. Scatter half of the mozzarella, then half of the spinach, then dollop half of the ricotta on top.
10. Slide the pizza onto the hot stone and bake 7 to 9 minutes, until the crust is deeply golden and blistered and the cheese bubbles. The crust should register about 200°F (93°C) at the rim.
11. Sprinkle half of the parmesan over the hot pizza, let it rest 2 minutes on a rack, then cut into 6 slices.
12. Repeat with the remaining semolina, dough ball, remaining garlic oil, remaining mozzarella, remaining spinach, remaining ricotta and remaining parmesan.