Thin-Crust Garlic Spinach Pizzas with Feta and Olives

Steps

1. Make the dough the day before: in a large bowl whisk the bread flour, semolina and instant yeast, then stir in the salt.
2. Add the lukewarm water and 10 g (about 2 teaspoons) of the olive oil and mix into a shaggy dough; this is about 65% hydration and 2% salt.
3. Knead 8–10 minutes until smooth and elastic, then cover and rest at about 75°F (24°C) for 1 hour, until puffy but not yet doubled.
4. Divide the dough into 2 equal balls, place in oiled covered containers (a light film from your fingers is enough) and refrigerate 18–24 hours for a cold ferment.
5. Two hours before baking, take the dough balls out and let them sit covered at about 75°F (24°C) until soft and relaxed; they should spring back slowly when poked.
6. Place a baking steel or stone on the lower-middle rack and preheat the oven to 500°F (260°C) for 45 minutes.
7. Make the garlic oil: in a small skillet warm 30 g (2 tablespoons) of the olive oil with the garlic over low heat 3–4 minutes until the garlic is pale gold, then stir in the red pepper flakes and oregano and take off the heat.
8. Wilt the spinach: in a large skillet over medium heat toss the spinach with the remaining 5 g (1 teaspoon) of olive oil for 2 minutes until just wilted, then squeeze out the liquid and chop.
9. On a floured surface, stretch one dough ball into a 12-inch (30 cm) thin round and set it on a floured pizza peel or the back of a sheet pan.
10. Brush half the garlic oil, garlic slices included, over the first crust, leaving a thin border; scatter on half the mozzarella, half the spinach, half the red onion, half the olives and half the feta.
11. Slide the pizza onto the hot steel and bake 7–9 minutes until the edges are deep golden and crisp and the cheese bubbles.
12. Repeat with the second dough ball and the remaining half of the garlic oil, mozzarella, spinach, red onion, olives and feta.
13. Let each pizza rest on a rack 2 minutes so the crust stays crisp, then cut each into 6 slices.