Crispy Cheddar-Edge Garlic Oil Pan Pizzas

Steps

1. Divide the olive oil before you start: 15 g for the dough, 20 g for the pans and 25 g for the garlic oil. Divide the cheddar into 160 g for the tops and 60 g for the edges.
2. In a large bowl, whisk the bread flour, instant yeast, sugar and salt. Add the lukewarm water and the 15 g of dough olive oil, then stir until no dry flour remains. This is about 70% hydration and 2% salt.
3. Knead in the bowl or on the counter for 6–8 minutes until smooth and slightly tacky. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
4. Pour 10 g of the pan olive oil into each of two 9x13-inch metal baking pans and spread it over the bottom and corners.
5. Divide the dough in half, set one piece in each pan, and press it toward the corners. If it springs back, rest it 10 minutes and press again until it fills the pans.
6. Cover the pans and proof at about 75°F (24°C) for 45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, set a rack in the lowest position and preheat the oven to 500°F (260°C).
7. Make the garlic oil: warm the 25 g of garlic-oil olive oil with the garlic in a small pan over low heat for 3 minutes, until fragrant but not browned. Remove from the heat and stir in the oregano and red pepper flakes.
8. Dimple each dough all over with oiled fingertips, then brush half the garlic oil over each crust.
9. Scatter half the mozzarella cubes and half of the 160 g top cheddar over each crust, then press half of the 60 g edge cheddar against the pan sides of each pizza so it touches the metal and crisps. Sprinkle half the parmesan over each.
10. Bake 14–18 minutes, until the cheese is bubbling and browned, the edges are dark and lacy, and the crust reads about 200°F (93°C) in the center.
11. Run a thin spatula around the edges to free the cheese crust, slide the pizzas onto a rack, and cool 5 minutes. Cut each pizza into 6 slices.