Chicago-Style Pizza with Spinach

Ingredients:

Pizza dough

• 450 ml of water
• 3.5 g of yeast
• 14 grams of salt
• 900 gr. bread flour
• 1/4 cup olive oil
• 1/4 cup corn flour

Filling

• 1/2 cup shredded spinach
• 1/2 cup sliced ​​mushrooms
• 2 cups canned or homemade tomato sauce
• 2 tbsp. coarsely grated mozzarella
• 1/2 tbsp. grated pecorino romano cheese
• 1/2 tbsp. grated parmesan

Preparation:

1. In a mixer bowl, combine water and yeast until yeast dissolves.
   
   Add the bread flour, olive oil, and salt and begin mixing on low speed with the dough hook attached. When the dough begins to form a ball, increase the mixer speed to medium and knead for 1-2 minutes, until the dough is smooth and elastic. Remove the dough from the bowl and place it in a bowl greased with olive oil.
   
   Let it rest for about 4 hours. Once the dough has rested, place it on a flat surface and sprinkle with cornmeal.
2. Preheat oven to 220°C. In a deep baking dish or deep pizza pan, shape the dough by hand, spreading it over the bottom of the pan, leaving enough dough around the edges to form a 1.5 cm (0.6 in) high rim.
3. Start with a layer of tomato sauce, spreading it on the bottom of the crust. Add mozzarella cheese, mushrooms, Pecorino Romano cheese, spinach, and Parmesan cheese. Bake in the oven for 30-40 minutes, until the pizza is golden and crispy. Serve straight from the oven.