Thin-Crust Garlic Oil Spinach Ricotta Pizzas

Steps

1. Make the dough: in a large bowl whisk the flour, instant yeast, sugar and salt. Add the water and 10 g (about 2 teaspoons) of the olive oil and mix into a shaggy dough. This is a thin-crust dough at about 64% hydration and 2% salt.
2. Knead the dough on a lightly floured counter for 8 minutes until smooth and elastic. Return it to the bowl, cover and let it rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. While the dough rises, make the garlic oil: warm the remaining olive oil in a small pan over low heat, add the garlic and red pepper flakes, and cook 3 to 4 minutes until the garlic is pale golden. Take off the heat.
4. Spoon 1 tablespoon of the garlic oil (keep the garlic slices in the pan) into a large skillet over medium heat, add the spinach and cook 2 minutes until just wilted. Tip into a colander, cool, then squeeze out the liquid.
5. In a small bowl stir the ricotta with the lemon zest.
6. Set a rack in the lowest position, put in a baking sheet upside down (or a pizza stone) and preheat the oven to 500°F (260°C) for at least 30 minutes.
7. Divide the risen dough into 2 equal pieces, shape each into a ball and rest 10 minutes covered. Stretch or roll each into a very thin 12-inch round on a sheet of parchment dusted with the cornmeal, using half the cornmeal for each pizza.
8. Brush half the remaining garlic oil with half the garlic slices over the first round. Scatter on half the mozzarella, half the spinach, and dot with half the lemon ricotta.
9. Slide the pizza on its parchment onto the hot sheet and bake 9 to 11 minutes, until the crust is crisp and browned underneath and the cheese bubbles.
10. While it bakes, top the second round with the remaining garlic oil and garlic slices, the remaining mozzarella, the remaining spinach and the remaining lemon ricotta, then bake it the same way.
11. Sprinkle half the Parmesan over each hot pizza, let rest on a rack for 3 minutes, then cut each into 6 slices.