Take 1/2 cup of lukewarm water, add dry active yeast and sugar. Mix it well, cover it and keep it in a warm place for 10 minutes. Grind spinach with a little water and make a spinach puree about 1 cup.
In big mixing bowl, add wheat flour, bread flour, oil and salt. Mix it well. Make a well in the center, add yeast mixture and spinach puree in it.
Mix it all by hand and make a soft dough. You may need water to make the dough. Take the soft dough on a wooden surface and knead it gently using a little bit of oil on your palm. The final dough would something like a firm dough as shown in picture.
Grease a bowl with a little oil and place the kneaded dough into it. Cover it and keep it aside for 1 hour in a warm place. The dough would ferment and would get double in size in an about one hour.
Punch down the dough using your finger. Take the dough on a wooden surface and knead it again for 1-2 minutes very gently. Make a round shape using the dough and keep it covered for another 15 minutes.
Take the dough and make seven equal size balls. Roll them in round shapes and keep onto a plate. Leave it covered for 15 minutes.
Preheat the oven at 400 °F. Once it’s preheated bring it down to 300°F. Take one dough ball, dust it with flour and roll it using rolling pin for about 6 inch round in shape. Fork it before baking.
Place the raw pizza base on the baking tray. Cover it and let it rise for 15 minutes. Place it in the oven and bake it for 10 minutes.
Once it is done, remove it from the oven. Cover it and keep it into container.
The pizza base can to stored up to two weeks in refrigerator by placing them in airtight container or zip lock bag. Whenever you want make pizza, just take it out and make pizza of your choice.