Thin-Crust Spinach & Feta Pizza

  1. Weigh your flour ; or measure it by gently spooning it into a cup, then sweeping off any overindulgence. In a medium-sized blend bowl ( or in a bread car set on the dough/manual cycle ), combine all of the ingredients to make a very soft dough. Knead for 5 to 7 minutes ( or allow the dough to go through the bread machine ‘s dough hertz ) ; the boodle will gradually become smooth and cohesive, though it ‘ll remain quite muggy .
  2. To bake pizza immediately, divide the dough in one-half, and let each half rest, covered, for about 15 minutes, while you preheat your oven to 450°F. To bake pizza late, transfer the dough to a lightly greased stadium. Cover the roll, and let the boodle get up for 1 hour, then refrigerate it for up to 3 days .
  3. While the dough is resting or rising ( or merely before you ‘re ready to bake pizza ), start preheating the oven to 450°F, and prepare your toppings .
  4. For spinach and feta pizza, thaw the freeze spinach, and squeeze it in your hands ( or a newspaper towel, or a dish towel ) until it ‘s very dry.

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    Thin-Crust Spinach & Feta Pizza

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    Thin-Crust Spinach and Feta Pizza

    By PJ Hamel

  5. Heat the olive vegetable oil, and sauté the spinach, salt, and garlic for a couple of minutes, good until hot and well combined .
  6. Divide the dough in one-half. You ‘ll be working with one piece of dough at a time. To make two pizza now, set one half aside, lightly covered, while you work with the first piece. To make one pizza nowadays, one subsequently, return half the boodle to the refrigerator, covered ; use it within a day or two.

  7. lightly grease two sheets of parchment paper, wax paper, or ( last choice ) credit card wrap. lightly grease one or two large orthogonal pans ( half sheet pans work well ), and drizzle with olive vegetable oil .
  8. Sandwich the boodle between the two pieces of paper, greased sides touching the dough. Roll the boodle super-thin ; the gloomy protein in Italian-style flour will allow you to do this pretty well. If the dough fights back, walk aside for 10 minutes, then retort and roll some more .
  9. Peel the paper off one side of the crust. Place the crust, newspaper side up, on the prepare pan. Peel off the remaining paper .
  10. Top the crust with half the spinach and half the feta. Spray lightly with olive oil spray, if you have it ; this will help the feta brown a bit .
  11. Bake the pizza on a lower wrack of the oven for 5 minutes, to brown the buttocks crust. then move it to a middle or upper-middle rack, and continue to bake for 10 to 15 minutes, or until the peak of the crust is golden and the feta is beginning to brown.

  12. Remove the pizza from the oven, and transfer it to a rack immediately, so the crust stays chip. Serve hot .
  13. repeat with the remaining one-half of the dough. Or return to the refrigerator, along with the remaining top ingredients, and bake late .
  14. yield : 2 big thin-crust pizza, approximately 8 to 10 servings sum .