17 1/2 ounces all-purpose flour, plus more for shaping the dough
2 teaspoons fine sea salt
1/4 teaspoon active dry yeast
1 medium clove garlic, grated
1 3/4 ounces fresh mozzarella cheese, pulled into shreds
1/3 cup finely grated Gruyere cheese
1 ounce pecorino fresco cheese, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger
2 pinches freshly ground black pepper
4 1/4 ounces fresh spinach
Generous pinch fine sea salt
Extra-virgin olive oil, for drizzling
Don't freeze the dough, but you can store it in the refrigerator, wrapped in plastic, for up to 3 days. In effect, when you're set to use it, you have your own ready-made dough.
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