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1
For the tomato sauce: In a large bowl, add the tomatoes, parsley, olive oil, Parmigiano, dried basil, dried oregano, chili flakes, fresh basil, garlic and lots of cracked pepper, and crush with hands to mix.
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2
Cover and let sit in the fridge for 3 hours to overnight.
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3
For the dough: In a medium bowl, mix the yeast with the warm water and let sit for 5 minutes.
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4
Add 2 tablespoons olive oil, salt and sugar and whisk.
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5
Set aside.
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6
In a large bowl, mix the all-purpose and whole wheat flours.
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7
Make a hole in the middle and pour in the yeast mixture.
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8
Slowly hand mix the flour until all the liquid is absorbed.
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9
If too wet, add more flour, 1/4 cup at a time.
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10
Sprinkle a clean work station with flour and knead the dough until smooth and elastic.
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11
Coat a large ceramic bowl with the remaining olive oil.
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12
Place the dough in the ceramic bowl and flip over to coat in the oil.
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13
Cover the top of the dough with plastic wrap and cover the bowl with a dish towel.
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14
Let rise until the dough has doubled in size, 2 hours.
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15
Punch down the dough and let rise for another hour.
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16
Preheat the oven to 475 degrees F.
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17
Grease the pizza pan with the leaf lard.
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18
Mold the dough into the shape of the pan.
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19
Spoon 2 tablespoons of the sauce onto the dough.
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20
Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust.
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21
Take out of the oven and add another 1/4 cup of the tomato sauce.
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22
Add the mozzarella, salami, olives and pecorino.
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23
Place the pizza on the middle oven rack and cook until the cheese is bubbly, 10 to 12 minutes.
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24
Remove from the oven.
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25
Immediately remove the pizza from the pan and sprinkle with the spinach.
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26
Cut into rectangles.
