LUIGI'S SPINACH-RICOTTA THIN-CRUST PIZZA

LUIGI'S SPINACH-RICOTTA THIN-CRUST PIZZA

Dough:
1 (0.25-ounce) packet active dry yeast 1 1/4 cups water, room temperature 1/2 teaspoon sugar 3 1/2 cups unbleached all-purpose flour 1 teaspoon salt Toppings: 3 ounces fresh spinach 4 ounces ricotta 8 to 10 ounces mozzarella 1/8 cup grated parmesan 2 cloves garlic, chopped

Makes 2 (12-inch) pizzas

Dissolve yeast in water and add sugar. Mix well, and set aside. Place flour in mixing bowl. Return to water, add the salt, and mix well. With your fingers, make a small well in the flour and slowly pour about a third of the water into the well. Mix with one hand. Add another third of the water and continue to mix. Add remaining water. Work the dough with your hands until it is smooth and firm and still a little sticky. This could take about 10 minutes. (If you are using a mixer with a dough hook, mix in about 1 cup of the water to begin with. If the dough, once mixed, seems too dry, add the remaining water.) Cut the dough in half. For a true thin-crust pizza, the dough should weigh about 11 ounces to 12 ounces. For a slightly thicker crust, 14 ounces is good. Knead the dough for a few minutes, form it into a ball, and seal the bottom. Place the dough on a plate and cover with a smooth, damp towel and let rise for about 25 minutes. Chill dough in the refrigerator for at least 15 to 20 minutes. When you take it out of the refrigerator, dough can be used right away. Alternatively, you can leave it covered in the refrigerator for several hours or overnight. Let the dough rest for about 15 minutes. Flour both sides, and put it on the countertop. Flatten the dough with your hands, and use your fingers to create a rim. Continue using the heels of your hands to flatten and stretch the dough to form a 12-inch disk. You can also use a rolling pin. Preheat oven to 475 degrees. (If using a stone, preheat it for about 45 minutes to an hour.) Lightly oil a metal pizza pan, and place the dough on the pan. Top first with mozzarella, then parmesan. Scatter spinach leaves on top of cheese, and dot with spoonfuls of ricotta. Last, scatter chopped garlic. (If using a stone, place the pizza on a floured pizza peel, add toppings, and then slide the pizza directly onto the stone.) Bake for about 10 minutes. Check the underside of the pizza and the edge of the crust to make sure it is golden brown. Leave pizza in oven longer if it is not brown enough. -- Pizzeria Luigi