STEP 1: Prepare pizza dough the day before by combining flour, water, yeast, oil and salt in a bowl. Mix thoroughly until all ingredients are combined, cover the bowl and allow the dough to rest for 10 minutes. Uncover, then using damp hands, grasp a corner of the dough and pull it up and fold it back over, rotate the bowl though ninety degrees and repeat until all four corners have been stretched and folded back over on the ball of dough. Rest and repeat three more times, resting for 10 minutes each time. After the fourth set of stretching and folding the dough, cover the bowl again and rest the dough at room temperature for 1 hour.
Refrigerate overnight, or up to 72 hours.
STEP 2: Remove from the fridge 3 hours before you want to eat. Transfer to a well oiled pan (a pizza/ baking tray or cast iron skillet), stretch the dough out to the edges of the pan, drizzle with a little more olive oil. Cover and keep the dough again, in a room temperature/ warm spot, this will allow the dough to proof again before baking.
STEP 3: Combine all ingredients for the sauce in the bowl of a food processor, pulse until finely chopped. Add water then blitz at high speed for 30 seconds. Refrigerate until ready to use.
STEP 4: Heat oven to 230c. Dimple the pizza dough with fingers rubbed with a little olive oil (this will ensure the dough doesn’t stick), it should be jiggly and aerated with bubbles. Bake for 10 minutes.
STEP 5: Following the pre-bake, the dough will have risen and begun to get a lightly golden top. Spread over the spinach and basil sauce, return to the oven for 15 minutes to finish baking until the edges are a burnished deep brown and the base is nice and crispy.
STEP 6: Immediately transfer the pizza to a cooling rack, slice, top with heaping spoonfuls of Superstraccia®, a sprinkling of chilli flakes/ chilli oil and a grind of black pepper.