Cheddar Mushroom Thyme Pan Pizzas

Steps

1. In a large bowl, whisk the bread flour, instant yeast, sugar and 9 g of the salt.
2. Add the lukewarm water and 15 g of the olive oil (one quarter); stir into a shaggy dough, rest 10 minutes, then knead 5 minutes until smooth. This is about 72% hydration and 2% salt.
3. Cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
4. Meanwhile, heat 15 g of the olive oil (one quarter) in a skillet over medium-high heat. Add the mushrooms and cook 8 to 10 minutes until browned and dry. Stir in the garlic, thyme, the remaining 1 g of salt and the black pepper; cook 1 minute, then cool.
5. Pour the remaining 30 g of olive oil into two 10-inch cast-iron skillets or round cake pans, 15 g each, and spread to coat.
6. Divide the dough in half, place one piece in each pan, and press toward the edges; if it springs back, rest 10 minutes and press again.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked. Preheat the oven to 475°F (245°C) with a rack in the lower third during the last 30 minutes.
8. Mix the cheddar and mozzarella. Scatter half the cheese mixture over each dough, pushing some to the very edges so it crisps against the pan.
9. Top each pizza with half of the cooled mushrooms.
10. Bake 18 to 22 minutes, until the cheese is bubbling, the edges are deep golden and the crust underside is crisp and the center reads about 200°F (93°C).
11. Rest in the pans 3 minutes, then loosen with a spatula and slide onto a rack to cool 5 minutes so the bottom stays crisp.
12. Sprinkle with the parsley and cut each pizza into 6 slices.