Cold-Ferment Cheddar and Scallion Thin-Crust Pizzas

Steps

1. Day 1, make the dough: in a large bowl, whisk the bread flour and instant yeast, then stir in the lukewarm water until no dry flour remains. Cover and rest 20 minutes.
2. Sprinkle the salt over the dough and add half of the olive oil. Squeeze and knead in the bowl, then on the counter, for 6 to 8 minutes until smooth and stretchy. This dough is about 65% hydration and 2% salt.
3. Divide the dough into 2 equal pieces, shape each into a tight ball, and place in separate oiled containers or a covered dish. Refrigerate 24 hours (up to 48); the balls will puff and spread slowly.
4. Day 2: take the dough out 2 hours before baking and leave covered at room temperature, about 75°F (24°C), until soft, relaxed and springs back slowly when poked.
5. An hour before baking, set a pizza stone, steel or upside-down baking sheet on the lowest rack and preheat the oven to 500°F (260°C).
6. While the oven heats, stir the grated garlic into the remaining half of the olive oil to make garlic oil. Toss the mozzarella and cheddar together in a bowl.
7. Dust a sheet of parchment with half of the cornmeal. Press and stretch one dough ball on it into a thin 12-inch round, leaving the edge slightly thicker.
8. Brush the round with half of the garlic oil, then scatter on half of the cheese mix, half of the scallion whites, half of the oregano and half of the red pepper flakes.
9. Slide the pizza, on its parchment, onto the hot stone. Bake 8 to 10 minutes, pulling the parchment out after 4 minutes, until the crust is deep golden, the bottom is browned and crisp, and the cheese bubbles in spots.
10. While the first pizza bakes, shape the second dough ball on fresh parchment with the remaining cornmeal and top it with the remaining garlic oil, cheese mix, scallion whites, oregano and red pepper flakes. Bake the same way.
11. Cool each pizza on a rack for 3 minutes so the crust stays crisp, scatter the scallion greens over both, and cut each into 6 slices.