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    You are in: Home / Community Forums / Food Photos Forum / Spinach Pizza
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    Spinach Pizza

    Riverside Len
    Sun Sep 30, 2012 10:27 pm
    Food.com Groupie
    Measure by weight, 3 ounces semolina, 4 ounces whole wheat, 3 ounces white bread flour, 6 5/8 ounces cold water. Measure by volume, 1/4 teaspoon salt, ½ teaspoon yeast, 2 teaspoons olive oil (or any vegetable oil) and 1 teaspoon honey (or sugar).

    [img]pizza 1[/img]

    Put all ingredients in the mixer bowl and start it up.

    [img]pizza 2[/img]

    When it comes together cover it and let it rest 20 minutes.

    [img]pizza 3[/img]

    Knead it for 8 minutes. If you are using a food processor it only takes a minute or two. Remove the dough from the mixer bowl, put into a very lightly oiled bowl, cover with plastic wrap and refrigerate for 24 hours.

    On the day you make the pizza, remove the dough from the fridge an hour or two ahead of time so it can come up to room temp.

    I have taken 1/2 of the dough I made yesterday and removed it from the fridge a couple of hours ago so it can warm up to room temp. About 1/2 hour before I got started on assembly of the pizza, I placed my baking stone on the top rack in the oven and pre heated it to 450 degrees Fahrenheit.

    The first thing to do is clean the spinach. Take a bunch and dunk it in a plain water bath, keep doing that until no dirt or sand is present. Then dry it as best you can, you don't want a wet spinach for this. A salad spinner works great. Then course chop it. Since I don't want any water, I like to cook it in an open non stick skillet.

    [img]1[/img]

    Cook it down over medium low heat and then add a quarter cup of Ricotta.

    [img]2[/img]

    Remove from heat, stir it together and season with some fresh ground black pepper. Set it aside.

    [img]3[/img]

    Put the dough on a floured board and roll it out to about a 12 inch circle. The dough is a sticky dough so don't be stingy on the flour.

    [[img]4[/img]

    [img]5a[/img]

    I like to transfer it to the peel on a piece of parchment paper. Check your parchment to make sure it can take the high temp it's going to bake at, not all parchment can. If you don't use parchment then you have to liberally dust the peel with either corn meal or semolina.

    [img]6[/img]

    Top with sauce and Italian style herbs. Not too much, you don't want the pizza turning into soup.

    [img]7[/img]

    Top with some mozzarella (I like to use about 4 ounces) and some Parmesan.

    [url]7a[img]

    Carefully move the pizza on the parchment to the baking stone which has been preheated for at least 30 minutes. After 4 minutes I like to slide the parchment out (the crust will be set up enough at this point to let you do that) and continue baking for about 5 additional minutes.

    Use a peel to remove the pizza.

    [/img]8[img][/img][/url]
    Zurie
    Mon Oct 01, 2012 2:15 am
    Forum Host
    Hello and good morning from S A, Len!

    Nice how-to photos, and the final pizza looks great!! icon_biggrin.gif
    AskCy
    Mon Oct 01, 2012 4:40 am
    Food.com Groupie
    SUPERB !

    ( I wanted to just leave it at that, because the whole lot is excellent, from start to finish... but I have to ask, what did you do with the cheese ? It looks like spaghetti and wrinkled worms ?)

    Steve
    Riverside Len
    Mon Oct 01, 2012 1:11 pm
    Food.com Groupie
    Thanks Zurie and Steve.

    Steve, I have a food grinder attachment for my KA mixer. I take a chunk of cheese and grind it. It's fast and I like the result.
    Chef shapeweaver ©
    Mon Oct 01, 2012 1:24 pm
    Food.com Groupie
    yummy.gif
    No need for me to say anything else is there. ?
    Debbwl
    Mon Oct 01, 2012 6:56 pm
    Forum Host
    Bravo Len!!!!! Marvelous series of photos and each one great!! Looks lip-smacking good to me!
    SarasotaCook
    Tue Oct 02, 2012 6:58 am
    Food.com Groupie
    I love the series as well. And the end result looks fantastic. I wondered on the cheese too, very cool. I'm a spinach fan, so that looks wonderful.
    mickeydownunder
    Fri Oct 05, 2012 4:58 am
    Food.com Groupie
    WOW!! LOVE step by step photos, TRUE!

    Have been having a CRAVING for spinach and cheese lately, WONDER what that says about me too lol

    Finished photo makes me drool and like a little kid wanted to yell out "YES PLEASE!"

    LOVE the um, well.....CHEESE!

    WHOO HOO

    Thanks for sharing great photos too!

    Hope you have a great day too!
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