METHOD

PIZZA DOUGH

1. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, extra virgin olive oil and yeast. Mix well.

2. Use a rubber spatula to create a well in the center on the flour mixture, and add the liquid from the other bowl to it, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough. Cover with plastic wrap, and allow to sit for 30 minutes.

3. Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes.

4. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature. Then refrigerate at least 6 hours and up to 24.

POPEYE PIZZA

1. The morning you want to make the pizza, remove the dough from the refrigerator, and shape into oblong ball. Use olive oil to grease a 15”–16” pizza pan, and press out the dough ball into the pizza pan. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.

2. Brush panned pizza dough with a liberal amount of garlic butter or extra virgin olive oil.

3. Sprinkle the Parmesan cheese on top of the dough.

4. Sprinkle the oregano and the black pepper on top of the Parmesan cheese.

5. Add the fresh spinach, and then the Mozzarella Provolone Shreds.

6. Add the chopped artichoke hearts, and then the chopped tomatoes.

7. Bake pizza for 8 to 10 minutes around 425 degrees F. Bake longer if you prefer a well-done pizza.

8. Remove from oven. For an optional garnish, drizzle with balsamic glaze.