Crispy-Edge Parmesan Pan Pizzas with Oregano Mushrooms

Steps

1. Make the dough: in a large bowl, whisk the bread flour, the instant yeast and 9 g of the salt. Add the lukewarm water and 10 g of the olive oil and stir into a shaggy dough. This is about 70% hydration and 2% salt.
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and stretchy. Return it to the bowl, cover and let it rise at about 75°F (24°C) for 1 1/2 to 2 hours, until doubled in size.
3. While the dough rises, make the sauce: in a small saucepan, combine the canned tomatoes, the tomato paste, half the garlic, half the oregano, the red pepper flakes and 1 g of the salt. Simmer for 15 minutes, stirring now and then, until thick, then mash or blend smooth and let it cool.
4. Cook the mushrooms: heat 10 g of the olive oil in a large skillet over medium-high heat. Add the mushrooms and the remaining 1 g of salt and cook for 8 to 10 minutes until browned and their liquid has cooked off. Stir in the remaining garlic and the remaining oregano for 30 seconds, then set aside.
5. Oil two 9x13-inch metal pans with the remaining 30 g of olive oil, half in each pan. Divide the risen 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 pan.
6. Cover the pans and proof at about 75°F (24°C) for about 1 hour, until puffy and the dough springs back slowly when poked. Halfway through, place a rack in the lower third of the oven and preheat it to 475°F (245°C).
7. Top each pizza: scatter half the mozzarella over each dough, pushing some cubes right against the pan edges. Sprinkle 30 g of the Parmesan, half over each pizza, around the edges where it touches the pan so it fries into a crisp cheese crust. Spread the mushrooms over both pizzas, half on each.
8. Spoon the sauce over the pizzas in two or three thick stripes, half the sauce on each pizza.
9. Bake for 15 to 20 minutes until the edges are deep golden and lacy, the cheese is bubbling and the crust reaches about 200°F (93°C) in the center.
10. Run a thin spatula around the edges to free the crisp cheese, then lift the pizzas onto a rack and cool for 5 minutes.
11. Finish each pizza with the remaining 20 g of Parmesan, half on each, and the parsley, then cut each pizza into 6 slices.