Jim Laheys No Knead Pizza Dough - Popeye Pizza

Photo: Eva Taylor

Ingredients

1 cup all-purpose flour, plus more for work surface (need about ½ cup more!)

Coarse salt

1/8 teaspoon active dry yeast

2/3 ounce Gruyere cheese, broken into 4 or 5 pieces

1 ounce young pecorino cheese, broken into 4 to 5 pieces

1 1/8 ounces buffalo mozzarella cheese, broken into 4 to 5 pieces

2 pinches freshly ground black pepper

3 or 4 thin slices garlic

1/4 pound fresh spinach, stems removed

1 tablespoon to 1 ½ extra-virgin olive oil, for serving

Preparation

In a large bowl, combine flour, 1/8 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.

Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.

Place a pizza stone (we use our trusty Chicago-land cast iron pizza pan) on the lowest rack of oven and preheat to 550 degrees for 25 minutes.

Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.

Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.

Remove pizza from oven and drizzle over olive oil; serve immediately.