White Pizza with Spinach and Ricotta
Why This Recipe Works
Bread flour gave us the best texture for our pizza dough recipe and more water made our dough softer and more elastic. We chose a food processor for kneading our pizza dough recipe because it incorporates the dry and wet ingredients evenly; also, the blade kneads the dough in just 30 seconds. We found that our fingertips and hands did a better job of stretching and shaping the dough than a rolling pin or flipping the dough into the air (this may work in a pizza parlor but can prove disastrous at home). Once the pizzas were assembled and ready to bake, we found that using terra cotta tiles or a pizza stone was a must for producing a crisp crust.