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Baking recipe · from the recipe book

Same-Day NY Spinach Ricotta Pizzas, Garlic-Butter Crust

Thin, foldable crusts with a crisp, garlicky Parmesan-brushed edge, a bright oregano tomato sauce, melty mozzarella, creamy ricotta dollops and garlicky wilted spinach.

Same-Day NY Spinach Ricotta Pizzas, Garlic-Butter Crust

Ingredients

  • 4 cups560 gBread flour
  • 1½ cups360 gWaterlukewarm, about 95°F (35°C)
  • ¾ tsp3 gInstant yeast
  • 2 tsp8 gGranulated sugar
  • 2 tsp12 gSaltdivided: 11 g for the dough, 1 g for the sauce
  • 2 tbsp30 gOlive oildivided: half for the dough, one third for the spinach, the remaining sixth for the sauce
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 6 cloves18 gGarlicminced, divided: one third for the sauce, half for the spinach, the remaining sixth for the butter
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 6⅔ cups loosely packed200 gBaby spinach
  • 12 oz340 gPart-skim mozzarellashredded
  • ¾ cup180 gPart-skim ricotta
  • ⅓ cup grated30 gGrated Parmesandivided: two thirds for the crust edges, one third over the pizzas
  • 1½ tbsp20 gUnsalted buttermelted
  • 2 tbsp20 gSemolina flourdivided in half, for dusting the peel

Steps

  1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and the 11 g of dough salt. Add the lukewarm water and half the olive oil and stir until no dry bits remain. This is about 64% hydration and 2% salt.
  2. Knead the dough on a clean counter for 8 to 10 minutes until smooth and stretchy. Place it in a clean bowl, cover, and let it rise at about 75°F (24°C) for 2 hours, until roughly doubled in size.
  3. Divide the dough into 2 equal pieces, shape each into a tight ball, set them on a parchment-lined tray, cover, and let them proof at about 75°F (24°C) for 1 1/2 hours, until puffy and they spring back slowly when poked.
  4. While the balls proof, make the sauce: in a small saucepan warm the sauce sixth of the olive oil over medium-low heat, add the sauce third of the garlic and cook 30 seconds. Stir in the tomato paste, then the canned tomatoes, oregano, red pepper flakes and the 1 g of sauce salt. Simmer 15 minutes, blend or mash until fairly smooth, and cool.
  5. Cook the spinach: in a skillet heat the spinach third of the olive oil over medium heat, add the spinach half of the garlic and cook 30 seconds, then add the spinach and toss until just wilted, about 2 minutes. Transfer to a sieve, press out the liquid and cool.
  6. Make the garlic butter: stir the remaining sixth of the garlic into the melted butter.
  7. One hour before baking, set a pizza steel or stone on the top-third rack and preheat the oven to 550°F (290°C).
  8. Dust a peel with half the semolina. Stretch one dough ball by hand into a 14-inch round with a slightly thicker rim and lay it on the peel.
  9. Spread half the sauce over the first pizza, leaving the rim bare. Scatter half the mozzarella, then half the spinach, then drop half the ricotta in small spoonfuls. Brush the rim with half the garlic butter and sprinkle the rim with half of the crust portion of Parmesan.
  10. Slide the pizza onto the steel and bake 8 to 10 minutes, until the crust is deep golden and the cheese is bubbling and spotted brown. Sprinkle with half of the topping portion of Parmesan.
  11. Repeat with the remaining half of the semolina, dough, sauce, mozzarella, spinach, ricotta, garlic butter and both Parmesan portions for the second pizza.
  12. Let each pizza rest on a rack for 5 minutes so the cheese sets, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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