Crispy Pan Pizzas with Parsley Herb Sauce

Steps

1. Make the dough: in a large bowl, whisk the bread flour, instant yeast, sugar and 10 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a sticky, shaggy dough with no dry flour. This is about 72% hydration and 2% salt.
2. Cover and let rest 15 minutes, then with wet hands do 4 stretch-and-folds around the bowl. Cover and rise at about 75°F (24°C) for 1 1/2 hours, until doubled in size and bubbly.
3. Pour 20 g of the olive oil into each of two 10-inch cast-iron skillets or cake pans (40 g of olive oil total) and spread the olive oil over the bottoms and sides.
4. Divide the dough in half and place one piece in each pan, turning to coat in the olive oil. Rest 15 minutes, then press and dimple each out toward the edges. Cover and proof 45 minutes at about 75°F (24°C), until puffy and it springs back slowly when poked.
5. While the dough proofs, heat the oven to 450°F (230°C). Toss the cauliflower and broccoli with the canola oil and the remaining 2 g of salt on a sheet pan and roast 20 minutes, until browned at the edges. Raise the oven to 475°F (245°C).
6. Make the herb sauce: stir together the parsley, garlic, rosemary, oregano, lemon juice, red pepper flakes and the remaining 20 g of olive oil.
7. Spread half the herb sauce over each dough, leaving a thin border. Scatter half the mozzarella over each, pushing some to the pan edges, then top each with half the roasted cauliflower and broccoli and half the parmesan.
8. Bake 18 to 22 minutes, until the cheese is bubbly, the crust bottom is deep golden and crisp when lifted with a spatula, and the center of the crust reaches 200°F (93°C).
9. Rest 5 minutes in the pans, then slide the pizzas onto a rack to cool 5 more minutes so the bottoms stay crisp. Cut each pizza into 6 slices.