Jim Laheys No Knead Pizza Dough - Popeye Pizza

• 1 cup all purpose flour plus more for work surface, need about 1/2 cup more!
• coarse salt
• 1/8 teaspoon active dry yeast
• 2/3 ounce gruyere cheese broken into 4 or 5 pieces
• 1 ounce pecorino cheese young, broken into 4 to 5 pieces
• 1 1/8 ounces mozzarella cheese buffalo, broken into 4 to 5 pieces
• 2 pinches freshly ground black pepper
• 4 slices garlic
• 1/4 pound fresh spinach stems removed
• 1 tablespoon extra-virgin olive oil to 1 1/2, for serving

1. In a large bowl, combine flour, 1/8 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
2. Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
3. 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.
4. 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.
5. Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
6. Remove pizza from oven and drizzle over olive oil; serve immediately.

flour, salt, active dry yeast, gruyere cheese, pecorino cheese young, mozzarella cheese buffalo, ground black pepper, garlic, fresh spinach stems removed, extravirgin olive oil

Taken from www.yummly.com/recipe/Jim-Laheys-No-Knead-Pizza-Dough---Popeye-Pizza-1660247 (may not work)