Cold-Fermented NY Pizzas with Roasted Peppers and Cheddar

Steps

1. Day 1: In a large bowl, whisk the bread flour, instant yeast and sugar. Add the lukewarm water and stir into a shaggy dough, then add the salt and 15 g (about 1 tablespoon) of the olive oil.
2. Knead 8–10 minutes until smooth and elastic; the dough is about 63% hydration and 2.4% salt. Cover and rest at about 75°F (24°C) for 1 hour, until slightly puffy.
3. Divide the dough in half, shape each into a tight ball, place in oiled containers using 5 g of the olive oil, and refrigerate 24 hours for a cold ferment.
4. Day 2: Take the dough balls out 2 hours before baking and let them proof covered at about 75°F (24°C) until relaxed and they spring back slowly when poked.
5. Meanwhile make the sauce: blend or crush the canned tomatoes with the tomato paste, garlic and oregano in a bowl. Leave it uncooked.
6. Place a pizza stone or upturned baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes; use a second sheet pan on the upper rack for vegetables.
7. Toss the red bell pepper, zucchini and red onion with 10 g (2 teaspoons) of the olive oil, spread on the second sheet pan and roast 12–15 minutes until browned at the edges. Set aside.
8. Toss the shredded cheddar and mozzarella together in a bowl.
9. On a floured parchment sheet, stretch one dough ball by hand into a 14-inch round with a slightly thicker rim.
10. Spread half the sauce over it, leaving the rim bare. Scatter half the cheese mixture, then half the roasted vegetables.
11. Slide the pizza on its parchment onto the hot stone and bake 9–12 minutes, until the crust is deep golden and the cheese bubbles and browns in spots.
12. Repeat with the second dough ball and the remaining half of the sauce, cheese mixture and vegetables, using the remaining 5 g of olive oil to brush its rim before baking.
13. Sprinkle both pizzas with the red pepper flakes, rest on a rack for 3 minutes, then cut each into 6 slices.