I love this Spinach Pizza Dough, but I often mix it with my husband’s pizza dough recipe to get more of that bread flavor along with the healthy-ness of the Spinach Pizza Dough. And since I always want to double the amount of dough anyways. Here it is combined:
Stir together in bowl or a 2 cup measuring cup like I do:
- 2 packets active dry yeast (or 5 tsp, or just do 2 tbl.)
- 1 cup warm, filtered water (the chlorine in regular tap
water will kill the yeast)
- 3 tbl honey
Let that 5-10 minutes or until foamy. In stand mixer bowl, stir together:
- 5 cups all purpose flour (or a combo of bread flour and AP flour)
- 2 1/2 tsp. kosher salt
Add to the stand mixer bowl:
- 10 oz. of frozen spinach that has been thawed and pureed to your liking in a food processor or with immersion blender, including any liquid from the spinach from when it thaws. Don’t drain it. (I find the little square pack of spinach that comes in 10 oz. has more liquid after thawing than the loose chopped bag of frozen spinach.)
- 3 tbl. olive oil
- yeast mixture
Knead using the stand mixer with the dough hook attachment on speed 2-3 for 10-15 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl. Remove the dough and roll it into a tight ball.
Oil the bowl, return the dough ball to the bowl, and coat the top of the dough with oil. Cover with a towel and allow to rise for 45-90 minutes until approximately doubled in bulk.
Preheat the oven to 500 degrees. Brush the dough with extra virgin olive oil. If using a pizza peel and pizza stone, place the pizza stone on the bottom rack of the oven while it preheats. Dust the peel with cornmeal and carefully move one of the pizzas onto it. If using a metal pan, carefully move the pizza(s) directly onto the pan. Top as desired- tomato sauce, pesto for more hidden green veggies, cheese, etc.
If using a pizza stone, slide the pizza from the peel onto the stone. If using a pan, place the pan on the bottom rack of the oven. Bake for 7-10 minutes until the crust is golden-brown and the cheese is bubbly. Remove from the pizza stone with a large spatula and onto a plate. If using a pan, the bottom of the crust will not brown; it may help to remove the pan and cook the pizza directly on the oven rack for the last few minutes of cooking (I’ve never tried this so I don’t know). Allow to cool for at least 3 minutes before cutting with a pizza cutter.
Extra pizza dough will keep for a few days in the refrigerator or for months in the freezer.