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1
Place a baking stone on the lower rack of the oven and preheat to 475 degrees F.
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2
Remove the dough from the bowl and briefly knead.
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3
Place on a lightly floured work surface and let rest for 10 minutes.
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4
Shape into a 16-inch round.
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5
Lightly dust a baker's peel with the cornmeal.
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6
Transfer the dough to the peel.
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7
(Alternately, the dough can rest and then be cooked on a lightly oiled baking sheet.)
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8
Working 1 1/2 inches in from the outer edge, sprinkle 1 cup of the cheese in an even border around the crust.
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9
Fold the outer 1-inch of crust over the cheese and press to seal.
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10
Over a small bowl, squeeze each head of garlic gently with your fingers to expel the cloves.
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11
Add the olive oil and stir with a rubber spatula to blend thoroughly.
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12
Spread the mixture over the pizza crust.
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13
Using a small scoop or tablespoon, spoon dollops of ricotta over the crust.
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14
Spread the spinach evenly over the crust and top with the remaining 1 1/4 cups mozzarella cheese.
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15
Transfer to the baking stone and cook until the crust is golden brown and the cheese is melted, 8 to 10 minutes.
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16
Remove from oven and let rest for 5 minutes before slicing.
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17
Serve hot.
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18
Preheat the oven to 325 degrees F. Line a small baking dish with aluminum foil.
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19
Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish.
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20
Drizzle with oil and season lightly with salt and pepper.
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21
Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
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22
Remove from the oven and let sit until cool enough to handle.
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23
Squeeze the cloves into an airtight container and refrigerate until ready to be used.
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24
Yield: Each head yields about 1 1/2 tablespoons, 2 heads about 3 tablespoons
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25
In a large bowl, combine the water, yeast, and sugar and stir to combine.
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26
Let sit until the mixture is foamy, about 5 minutes.
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27
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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28
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
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29
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
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30
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
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31
Place the dough in the bowl and turn to oil all sides.
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32
Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
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33
Use as directed.
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34
Yield: 1 large pizza crust, or 2 medium pizza crusts
