Feta Garlic-Oil Pan Pizzas with Thyme Mushrooms

Steps

1. Make the dough: in a large bowl stir together the bread flour, instant yeast, sugar and salt. Add the lukewarm water and 10 g of the olive oil and mix until no dry flour remains, about 70% hydration and 2.2% salt. Rest 10 minutes, then knead in the bowl for 5 minutes until smooth and stretchy.
2. Cover and let the dough rise at about 75°F (24°C) for 1 1/2 hours, until doubled in size and it springs back slowly when poked.
3. While the dough rises, make the garlic oil: warm 30 g of the olive oil with the garlic and red pepper flakes in a small pan over low heat for 3–4 minutes, until the garlic is pale golden. Take off the heat and set aside to cool.
4. Coat two 10-inch cake pans or ovenproof skillets with 10 g of the olive oil each (the remaining 20 g). Divide the dough in half, place one piece in each pan, and press toward the edges; if it springs back, rest 10 minutes and press again.
5. Cover the pans and proof at about 75°F (24°C) for 45 minutes, until puffy and bubbly. Meanwhile, set a rack in the lower third and preheat the oven to 475°F (245°C).
6. Toss the mushrooms with the thyme and black pepper on a sheet pan and roast in the preheating oven for 12 minutes, until they release their liquid and shrink; pat dry if wet.
7. Dimple each dough with your fingertips, then brush half of the garlic oil, garlic slices included, over each crust, all the way to the edges.
8. Top each pizza with half of the mozzarella, half of the roasted mushrooms, half of the red onion and half of the feta.
9. Bake 18–22 minutes, until the cheese is bubbling, the edges are deep golden and the crust's center reaches about 205°F (96°C).
10. Loosen the pizzas with a spatula and cool on a rack for 5 minutes. Sprinkle the parsley and lemon zest over both pizzas, then cut each into 6 slices.