Cold-Ferment NY Pizzas with Roasted Eggplant and Basil

Steps

1. Day 1, make the dough: in a large bowl, whisk the bread flour, instant yeast, sugar and 10 g of the salt. Add the water and 10 g of the olive oil and mix until no dry flour remains, about 2 minutes; this is about 63% hydration and 2% salt.
2. Rest the dough 15 minutes, then knead on the counter 8 to 10 minutes until smooth and elastic.
3. Divide the dough into 2 equal pieces, shape each into a tight ball, place in lightly covered containers and refrigerate 24 to 48 hours; the slow cold rise builds flavor and a blistered crust.
4. Day 2, about 3 hours before baking: take the dough balls out and let them sit covered at about 75°F (24°C) for 2 to 3 hours, until puffy, relaxed and springing back slowly when poked.
5. Make the garlic oil: in a small pan over low heat, warm 30 g of the olive oil with the garlic, rosemary and red pepper flakes for 4 to 5 minutes until the garlic is pale gold. Remove from heat and let cool.
6. Place a pizza stone or steel on a middle-upper rack and preheat the oven to 500°F (260°C) for 45 minutes. On a separate sheet pan, toss the eggplant and cherry tomatoes with the remaining 20 g of olive oil and the remaining 2 g of salt.
7. Roast the eggplant and tomatoes on the sheet pan in the hot oven for 18 to 20 minutes, stirring once, until the eggplant is browned and soft. Set aside.
8. Dust a pizza peel with half the cornmeal. Stretch one dough ball by hand into a 14-inch round with a slightly thicker rim and lay it on the peel.
9. Brush the dough with half the garlic oil, including the garlic slices. Scatter on half the mozzarella, then half the roasted eggplant and tomatoes, then dollop on half the ricotta in small spoonfuls.
10. Slide the pizza onto the hot stone and bake 8 to 10 minutes, until the crust is deep golden and the cheese is bubbling and spotted brown.
11. Repeat with the remaining cornmeal, dough ball, garlic oil, mozzarella, eggplant and tomatoes, and ricotta.
12. Finish each hot pizza with half the parmesan and half the torn basil. Rest 3 minutes, then cut each into 6 slices.