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Cover the bowl with plastic wrap or a kitchen towel and let rise at room temperature (about 72 degrees F) it has more than doubled, 18 hours. It will take longer in a chilly room and less time in a very warm one.
Flour a work surface and scrape out the dough. Divide it into 4 equal parts. For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. The order doesn't actually matter; what you want is four folds. Shape each portion into a round and turn seam-side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
Slide the pie onto the stone with quick, jerking motions. Bake for 2 minutes.
Pull the rack partially out of the oven. Quickly add the spinach in what will look like a big mound (the spinach will reduce, the mound flattening, as spinach always does when it cooks). Sprinkle evenly with salt. Return the pie to the oven for 3 minutes 30 seconds to 4 minutes (somewhat longer with an electric oven), until the crust is charred in spots.
Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.