Jim Laheys No Knead Pizza Dough - Popeye Pizza
1 cup all-purpose flour, plus more for work surface (need about ½ cup more!)
1/8 teaspoon active dry yeast
2/3 ounce Gruyere cheese, broken into 4 or 5 pieces
1/4 pound fresh spinach, stems removed
1 tablespoon to 1 ½ extra-virgin olive oil, for serving
Place a pizza stone (we use our trusty Chicago-land cast iron pizza pan) on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.
Remove pizza from oven and drizzle over olive oil; serve immediately.