Overnight Thin-Crust Spinach Feta Garlic Pizzas

Steps

1. Day 1, make the dough: in a large bowl whisk the bread flour, whole wheat flour, instant yeast and salt. Add the water and 15 g of the olive oil (the olive oil is used in three parts: 15 g for the dough, 10 g for the sauce and 10 g for the spinach). This is about 64% hydration and 2% salt.
2. Mix until no dry patches remain, rest 10 minutes, then knead 5 minutes on the counter until smooth and slightly tacky.
3. Divide the dough into 2 equal pieces, shape each into a tight ball and place in lightly oiled containers. Rest covered at about 75°F (24°C) for 1 hour, then refrigerate 18 to 24 hours; the balls will puff and look bubbly.
4. Day 2, make the sauce: warm 10 g of the olive oil in a small saucepan over medium heat, add one third of the garlic and cook 30 seconds until fragrant. Stir in the tomato paste, then the canned tomatoes and oregano. Simmer 15 minutes until thick, mash or blend smooth, and cool.
5. Prepare the spinach: in a skillet warm the remaining 10 g of olive oil, add the remaining two thirds of the garlic and the red pepper flakes, cook 30 seconds, then add the spinach and toss until just wilted. Tip into a sieve, press out the liquid and roughly chop.
6. Take the dough balls out of the fridge 1 hour before baking and leave covered at room temperature until soft and relaxed. Meanwhile put a pizza stone or upside-down baking sheet on the lowest rack and preheat the oven to 500°F (260°C) for at least 45 minutes.
7. Dust a sheet of parchment with half the semolina. Press and stretch one dough ball into a very thin 12-inch round on it, leaving a slim rim.
8. Spread half the tomato sauce over the dough, scatter half the mozzarella, then half the spinach, and finish with half the feta.
9. Slide the pizza on its parchment onto the hot stone and bake 9 to 11 minutes, until the rim is deep golden, the base is crisp and the cheese is bubbling and browned in spots.
10. Repeat with the remaining semolina, the second dough ball, and the remaining tomato sauce, mozzarella, spinach and feta.
11. Cool each pizza on a rack for 3 minutes, then cut each into 6 slices to make 12.