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.
Makes crust for four 12-inch pizzas
- 2 packages active dry yeast
- 1½ cups warm water, about 100°
- 1 teaspoon sugar
- 1½ teaspoons salt
- 7 cups bread flour
- 1 pound fresh spinach, lightly steamed
- 1 teaspoon lemon zest
- ⅛ teaspoon ground nutmeg
- 2 tablespoons 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. Top as directed in recipe.