First step was to put 3.5 cups of flour, 1 tablespoon of baking powder, about 1 tsp of salt, and a bottle of beer into the stand mixer bowl. Once the dough was fully mixed, I placed the bowl in the fridge (why? the recipe says so) and started making the topping. I sliced half a package of white mushrooms and sauteed them in olive oil. I then started gradually adding spinach (about 5 oz) until that wilted enough that it all fit in the pan. After that, in went about half a cup of ricotta cheese. Once that liquefied, I took the dough out of the refrigerator. m0xiee pounded it to holy hell and sauced it, then I covered it with the ricotta/spinach/mushroom conglomerate. Baked at 475°F on the bottom of the oven for about 15 minutes, the crust was just about perfect. I think next time I do pizza, I will bump up the temp even higher for more crunch on the bottom.
crossposted from The Hydrogen Project