Overnight Feta and Spinach Pan Pizzas

Steps

1. In a large bowl, whisk the bread flour, instant yeast, sugar and salt. Add the lukewarm water and stir into a shaggy dough; rest 15 minutes, then knead 5 minutes until smooth. This is about 72% hydration and 2% salt.
2. Cover the bowl and refrigerate 18 to 24 hours for a cold rise; the dough will roughly double and look bubbly.
3. Divide the olive oil into three portions: one third for the pans, one third for the garlic oil, and the last third for the spinach and drizzling.
4. Coat two 10-inch (25 cm) oven-safe pans or cake pans with the first third of the olive oil. Divide the cold dough in half, place one piece in each pan, turn to coat, and cover.
5. Let the dough proof at about 75°F (24°C) for 2 to 3 hours, pressing it gently toward the edges after the first hour, until puffy and it springs back slowly when poked.
6. Meanwhile, make the garlic oil: warm the second third of the olive oil with the garlic and red pepper flakes in a small skillet over low heat for 4 to 5 minutes until the garlic is pale gold. Remove from the heat.
7. In a large skillet over medium heat, wilt the spinach with half of the last third of olive oil, about 2 minutes. Stir in the lemon zest, transfer to a strainer and press out the liquid.
8. Place a rack in the lowest position and preheat the oven to 475°F (245°C).
9. Dimple each dough with oiled fingertips. Brush the garlic oil and garlic slices over both doughs, then sprinkle the Parmesan around the edges where it meets the pan so it fries into a crisp crust.
10. Top each pizza with half of the mozzarella, half of the spinach, half of the red onion and half of the feta. Sprinkle with the oregano.
11. Bake 18 to 22 minutes until the cheese is bubbling and the bottom is deep golden when lifted with a spatula; the crust should read about 200°F (93°C) in the center.
12. Drizzle with the remaining olive oil, let the pizzas cool on a rack 5 minutes so the bottoms stay crisp, then cut each into 6 slices.