Start by getting the pizza stone ready. Place the pizza stone in the oven, and preheat it to 525 degrees.

If you don’t have a stand mixer, combine 2 cups of the flour, yeast, sugar and salt in a medium large bowl. Add water and oil and mix until well blended. Gradually add final cup of flour until soft dough ball is formed. Knead dough on a floured surface for 4 minutes until dough is smooth and elastic.

If you have a stand mixer, you can add all the ingredients at once and mix with the dough hook on low speed. Once a dough forms, continue kneading the dough with the mixer for about 4 minutes.

Coat the outside of the dough with vegetable oil, and place it back in the bowl. Let it rise while you prepare toppings.

When you’re ready to start baking, divide the dough into 2 medium or 3 small pizzas.

Saute the spinach and garlic in a nonstick pan with a little oil until the spinach is wilted.

On a rimless cookie sheet topped with parchment paper, stretch the pizza dough into a circle. I like a thin crust, but if you prefer a thicker one you will probably need to increase the baking time.

To top the pizza, spread the tomato sauce over the crust then sprinkle evenly with Italian seasoning blend.

Next add the spinach and garlic mixture, distributing evenly over the pizza.

Add small dollops of ricotta cheese, each about 1-2 teaspoons worth.

Finally, top with 1 cup of shredded mozzarella cheese.

Transfer the pizza and parchment paper onto the preheated pizza stone, and bake for 8-9 minutes or until the crush is crisp and the cheese is lightly browned.

To get the pizza out of the oven, use the rimless cookie sheet again. Position it next to the pizza stone, and pull the parchment and pizza out of the oven and onto the cookie sheet.