Skillet Spinach Ricotta Pizzas with Crispy Garlic

Steps

1. Make the dough: in a large bowl, whisk the flour, instant yeast, sugar and 6 g of the salt. Add the lukewarm water and 10 g of the olive oil and stir to a shaggy dough. This is about 66% hydration and 2% salt.
2. Knead the dough on a lightly floured counter for 8 minutes until smooth and elastic. Cover in the bowl and let rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size.
3. While the dough rises, make the crispy garlic: warm 20 g of the olive oil with the sliced garlic in a small skillet over medium-low heat, stirring, until the chips are pale golden, 4 to 5 minutes. Lift the chips onto a paper towel and keep the garlic oil.
4. In the same skillet over medium heat, cook the minced garlic in the garlic oil for 30 seconds, add the spinach and toss until just wilted. Tip into a strainer and press out the liquid.
5. In a bowl, stir the ricotta, lemon zest, black pepper and the remaining 2 g of salt until creamy.
6. Place a baking steel or upturned sheet pan on the lowest rack and preheat the oven to 500°F (260°C) for 45 minutes.
7. Divide the risen dough in half, shape into balls and rest 15 minutes, covered. Stretch each ball thinly into a 12-inch round on a floured sheet of parchment.
8. Brush each round with half of the remaining 10 g of olive oil. Scatter half of the mozzarella over each, then dollop half of the ricotta mixture and half of the spinach onto each.
9. Slide one pizza on its parchment onto the hot steel and bake 8 to 10 minutes, until the crust is deep golden and the cheese bubbles. Repeat with the second pizza.
10. Top each pizza with half of the parmesan, half of the crispy garlic chips and half of the red pepper flakes. Cool 3 minutes on a rack, then cut each pizza into 6 slices.