• Combine the water and yeast in the bowl of a stand mixer. Let rest until bubbly, about 5 minutes.
• Whisk together the all purpose flour, bread flour and kosher salt in a bowl.
• Add the flour mixture and oil to the bowl with the yeast.
• Using a dough hook, mix the dough on low speed until smooth (roughly 7 to 10 minutes). Remove the dough and knead it once or twice to create a smooth top.
• Transfer the dough to a bowl brushed with olive oil and cover with a moist towel.
• Let the dough rise in a warm place until it has doubled in size (roughly 1½ hours).*
• Preheat the oven to 475ºF, placing a pizza stone or inverted baking sheet on the center rack.
• Sprinkle the pizza peel with cornmeal. On a cutting board, roll out the dough until it is 14" in diameter. Transfer it to the prepared pizza peel.
• Spread the hummus over the dough, leaving a ½" border.
• Top the hummus with the fresh spinach, bell pepper, tomatoes, onion, provolone and Parmesan.
• Slide the pizza onto the baking stone or inverted baking sheet.
• Bake until golden brown, about 12-15 minutes.
• Remove and cut into slices.

Kelly's Note:

• I find that a dryer (shortly after it's been used) is the best place to set dough to rise. It's both dark and warm, the perfect mix of factors to get dough to double in size.
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