By Jimmy Terwilliger, Pizza Cassette.
Ingredients
Pizza Dough
- Room-Temperature Water 11/3 cups
- Active Dry Yeast 1/2 tsp
- “00” Flour, All-Purpose Flour, or Bread Flour 4 cups, plus extra for dusting
- Sea Salt 21/2 tsp
Assembly
- Canola Oil for greasing
- Ground Pork Sausage 1 cup, cooked
- Baby Spinach 2 cups
- Mozzarella cubed, 2/3 cup
- Ricotta 1/4 cup
- Parmesan grated, 1/4 cup
- Sorrento Lemon 1, seeded and thinly sliced
- Citrus Flower or other Edible Florals for garnish
Cook It
- Pour 11/4 cups of the water into the bowl of a stand mixer fitted with a hook attachment. Stir in yeast. Add 31/2 cups of flour. Mix on the lowest speed for 2 minutes. Add salt and the remaining water and 1/2 cup flour and mix again on the lowest speed for 3 minutes. Increase to high speed and mix for 30 seconds, or until dough forms a ball and is slightly sticky to the touch.
- Remove dough from dough hook and leave in the mixing bowl. Cover bowl with a damp towel or oiled plastic wrap. Do not wrap it airtight as the dough needs to breathe. Set aside to rest for 6 to 8 hours at room temperature.
- Set dough on a lightly floured surface. Using a knife or a bench scraper, divide dough in half. Carefully roll dough into smooth, round balls. Be sure to close the dough balls on the bottom as best you can so as not to create thin spots when you stretch them. Place dough balls in a covered container and set aside to rest for another 4 to 8 hours at room temperature.
- Transfer dough balls to a lightly floured surface and carefully stretch into 12-inch disks. Dough should remain slightly sticky yet easy to handle during the entire process after mixing. If the dough seems too sticky or is hard to work with, add a bit of flour.
- Preheat oven to 500°F.
- Place your prepared pizza rounds on a lightly oiled baking sheet. Top with pork sausage and spinach. Scatter with mozzarella cubes, then add ricotta and Parmesan evenly across the pizzas. Finally, arrange lemon slices on top. Bake for 5 to 7 minutes, until crispy. Garnish with citrus flower (or other edible florals) and enjoy!
