Every week, Fresh Chef Craig and I come together to brainstorm new ideas for our Friday blog post, which is always pizza themed. This week, we decided to go with a homemade spinach and cheese thin crust pizza.
I will be using our 72 hour dough, which I started earlier this week. After a few days of cold fermentation, my dough is in it's prime. An hour before I'm ready to start my pizzas, I will preheat my oven at 500 degrees F, with my Baking Steel on the top rack. At the same time, I'll pull my dough out of the fridge and let it sit at room temperature.
With thin crusts, we use 40% less dough than our traditional pizza. It’s light, it’s crispy and it’s so good. I roll out my dough until it becomes a 12 inch pie. Really squish the daylights out of your dough, until it’s about 1/8 of an inch thick. The Baking Steel is going to crisp the bottom crust like never before.
1 pizza dough
1 oz. spinach
3 oz. fresh mozzarella
3 oz. shredded fontina
1 ea pinch red chile flakes
1. Preheat your oven at 500 F with the Baking Steel on the top rack.
2. Roll out your dough into a 12 inch pie.
3. Place your dough on a lightly floured pizza peel, and switch your oven to broil.
4. Top your dough with shredded fontina and fresh mozzarella
5. Launch onto the Baking Steel and cook for 2 minutes, open oven and spin the pizza 180 degrees. Scatter spinach on to of pie. Close oven and cook for 2 more minutes or desired doneness.
6. Remove from oven and drizzle with olive oil & salt and pepper. Sprinkle red chile flakes.
7. Slice, take a photo and serve..