Spinach Pizza Crust
Spinach flour can be found in markets that sell ingredients for pasta or tortilla making. If desired, substitute up to a cup of bread flour in this recipe with spinach flour. This dough makes crust for 4 pizzas (12").
Serves: 16Hands-on: 25 minutesTotal: 2 hoursDifficulty: Medium
- 2 packages active dry yeast
- 1½ cups warm water, about 100°F
- 1 tsp. sugar
- 1½ tsp. salt
- 7 cups bread flour
- 1 lb. baby spinach, lightly steamed
- 1 tsp. lemon zest
- ⅛ tsp. ground nutmeg
- 2 Tbsp. olive oil
- In a large measuring cup, dissolve yeast in water. Let stand 5 minutes or until bubbly. Combine sugar, salt, and bread flour in the bowl of a mixer with a dough hook. Or, to mix by hand, place in a large bowl. Make a well in the flour mixture and pour in the water, followed by 1 tablespoon of oil.
- Squeeze as much liquid as possible from the spinach. Finely chop spinach by hand or with a food processor. Mix chopped spinach with lemon zest and nutmeg.
- Turn the mixer on low to blend, or begin stirring the flour into the liquid with a wooden spoon, a little at a time. When ingredients are almost completely combined, add the spinach mixture and continue mixing.
- When the spinach has been incorporated, turn the mixer on medium-low to knead for 5 minutes. If working dough by hand, turn the dough onto a well-floured work surface. Use a pressing motion with the heels of your hands to push and stretch the dough. Work dough until mixture is slightly shiny and not too sticky to the touch.
- The kneaded dough should be divided into four equal pieces. Store any dough not being used in a resealable bag in the refrigerator. Oil remaining dough and place in a bowl, covered, to rise for 1 hour. Punch the dough down, shape into two disks, and let rest for 30 minutes.
- Grab dough by the edges, turning slowly, allowing gravity to stretch the dough without tearing. Roll the dough into a crust shape or press into a pizza pan.