Place the yeast and the warm water in a bowl and let set aside for 10 minutes.
In mixer using the dough hook, add the flour, cold water and the yeast mixture. Knead the dough on the lowest speed for 10 minutes.
Add the salt, knead again for 5 minutes.
Add the olive oil and knead again for another 5 minutes.
Place in an airtight container that has been sprayed with cooking spray.
Refrigerate for 24-48 hours before you divide in four equal pieces.
When you're ready to assemble your pizza, let the dough come to room temperature for at least 2 hours prior to rolling.
Roll out each of your pizza dough pieces into a round, approximately 10-12 inches in width.
Place on a lightly floured surface when you're ready to assemble.
Drizzle each pizza with a little of the olive oil and then scatter the garlic, chilis, and olives evenly on each pizza.
Next place the spinach down, then the salami and top each pizza with cheese.
If you're cooking the pizza in your oven, set the temperature to 350 and cook for 10-12 minutes on a hot pizza stone or on a sheet pan.
If you'd like to cook your pizza on the BBQ, start it on the pizza stone at a low/medium heat. After 5-8 minutes you can slide it off the stone and onto your grill to give it a little more texture and flavor to the crust. Cook an additional 6 minutes or until the cheese begins to caramelize.
Let cool for 5 minutes, cut into desired pieces and enjoy!
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