Rosemary Semolina Pan Pizzas with Garlic Spinach

Steps

1. Divide the olive oil into three equal portions of 25 g: the first for the bowl and pans, the second for the garlic oil, and the third for the spinach.
2. In a large bowl, whisk the bread flour, semolina, instant yeast, sugar and salt. Add the lukewarm water and stir to a shaggy dough; rest 10 minutes, then knead 6–8 minutes until smooth and slightly tacky. With the bread flour and semolina counted together, this is about 70% hydration and 2.2% salt.
3. Rub a clean bowl with about a teaspoon of the first portion of olive oil, add the dough, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
4. While the dough rises, make the garlic oil: warm the second portion of olive oil in a small skillet over low heat with half the garlic and the rosemary for 3–4 minutes, just until fragrant and not browned. Cool.
5. Heat the third portion of olive oil in a large skillet over medium heat, cook the remaining half of the garlic 30 seconds, add the spinach and the red pepper flakes, and toss until wilted, 2–3 minutes. Tip into a sieve, press out the liquid and let cool.
6. Stir the ricotta with the lemon zest and black pepper in a small bowl.
7. Grease two 10-inch (25 cm) cast-iron or heavy pans with the rest of the first portion of olive oil, split between them. Divide the dough in half, press each piece into a pan, cover and proof 30 minutes; press it out to the edges again, then proof 30–45 minutes more at about 75°F (24°C), until puffy and it springs back slowly when poked.
8. During the final proof, heat the oven to 475°F (245°C) with a rack in the lowest position.
9. Dimple each dough with your fingertips, then brush with the rosemary garlic oil, half on each pizza. Scatter the mozzarella to the edges, top with the spinach and drop small spoonfuls of the lemon ricotta over each.
10. Bake 18–22 minutes, until the cheese is bubbling, the edges are deep golden and the crust reaches about 205°F (96°C) in the center.
11. Rest 5 minutes, loosen and slide the pizzas onto a rack to keep the bottoms crisp, then cut each into 6 slices.