Feta EmpowerHer Pizza

Ingredients

• 415 g room-temperature water (For the dough.)
• 100 g active ripe sourdough starter (100% hydration; for the dough.)
• 50 g finely ground durum wheat flour (For the dough.)
• 585 g 00 flour (Bread flour may be used if baking below 600°F; for the dough.)
• 18 g salt (For the dough.)
• 1 cup extra-virgin olive oil (For the marinated feta.)
• 2 cloves garlic (Minced; for the marinated feta.)
• 1 tsp fresh oregano (Freshly ground; for the marinated feta.)
• 1 tbsp fresh basil (Chopped in chiffonade; for the marinated feta.)
• 0.25 tsp red chili flakes (For the marinated feta.)
• 8 oz feta cheese (Cut into ¼-inch cubes; for the marinated feta. The full quantity makes enough for four pizzas.)
• 3 oz baby spinach (For the sautéed spinach.)
• 2 cloves garlic (Minced; for the sautéed spinach.)
• 4 tbsp extra-virgin olive oil (For the sautéed spinach.)
• 1 dough ball (Approximately 290 g, prepared from the dough recipe.)
• 4 oz Piccolo Datterini Tomatoes (Drained.)
• 1 tsp extra-virgin olive oil (For the tomato topping.)
• salt (A pinch, for the tomato topping.)
• 4 oz fresh mozzarella (For topping.)
• 3 oz sautéed spinach (Prepared as directed.)
• 2 oz marinated feta (Prepared as directed.)
• 8 fresh basil leaves (For finishing.)
• 1 tbsp pine nuts (Lightly roasted; optional.)

Steps

1. 1

   Hand-mix the water, sourdough starter, durum flour, 00 flour, and salt until a shaggy dough ball forms.

2. 2

   Cover the dough and let it rest for 30–45 minutes.

3. 3

   For 2 hours, stretch and fold or knead the dough every 30 minutes, covering it after each session.

4. 4

   After the 2-hour folding or kneading period, form the dough into a tight ball and place it in a clean bowl. Cover and let it rest untouched for 1–3 hours, until its volume has increased by 25%.

5. 5

   Refrigerate the covered dough for 2 days to develop its flavor.

6. 6

   Remove the dough from the refrigerator, divide it into four equal pieces of approximately 290 g each, and shape the pieces. Place them in a covered container or on a sheet pan covered with plastic wrap.

7. 7

   Refrigerate the shaped dough for 2–3 hours before baking, then let it sit at room temperature for 2–3 hours before stretching.

8. 8

   Make the marinated feta by mixing the olive oil, minced garlic, oregano, basil, and red chili flakes in a bowl.

9. 9

   Add the cubed feta and toss gently to combine. Cover and refrigerate for at least 30 minutes, or up to 1 day for the best flavor.

10. 10

    Make the sautéed spinach by heating the olive oil in a sauté pan over medium-high heat.

11. 11

    Add the minced garlic and baby spinach. Sauté until the spinach is wilted, then cool it to room temperature.

12. 12

    Heat a pizza oven until the baking stone reaches 750–850°F. For a conventional oven, heat it to 500–550°F.

13. 13

    Crush the drained tomatoes into a bowl, then stir in the olive oil and a pinch of salt.

14. 14

    On a floured surface, push the air from the center of the dough toward the crust. Use your knuckles to stretch the dough to 12 inches, then place it on a floured peel.

15. 15

    Top the dough with the crushed tomatoes, sautéed spinach, and fresh mozzarella.

16. 16

    Slide the pizza from the peel onto the heated baking stone. In a pizza oven, bake for 1½–2 minutes, turning it with the peel every 20 seconds for an even bake. In a conventional oven, bake for 6–8 minutes, or until golden brown.

17. 17

    Remove the pizza from the oven and top it with the marinated feta, fresh basil, and pine nuts.

Notes

The dough recipe yields four approximately 290 g dough balls; the listed pizza toppings are for one pizza. The marinated feta recipe yields enough for four pizzas and is also suitable for serving with bread and charcuterie. The source does not specify a conventional-oven rack position or whether a baking stone is required in the conventional oven.

Nutrition per serving

• main
• pizza
• Italian
• sourdough
• vegetarian
• baked
• high-heat
• make-ahead