Feta Mushroom Pan Pizzas with Lemon-Dill Sauce

Steps

1. Make the dough: in a large bowl whisk the bread flour, whole wheat flour, yeast and 10 g of the salt. Add the water and 20 g of the olive oil and mix until no dry patches remain. This is about 70% hydration and 2% salt.
2. Knead on a clean counter for 8 to 10 minutes until smooth and elastic. Return the dough to the bowl, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. While the dough rises, make the herb sauce: stir together the dill, parsley, garlic, lemon juice and 30 g of the olive oil. Set aside.
4. Prepare 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, stirring now and then, for 8 to 10 minutes until browned and the liquid has cooked off. Let cool.
5. Oil the pans: pour 15 g of the olive oil into each of two 10-inch oven-safe skillets or round cake pans (the remaining 30 g), spreading it over the bottom and sides.
6. Divide the dough in half and press each piece into a pan. If it springs back, rest it 10 minutes, then press again to the edges. Cover and proof at about 75°F (24°C) for 45 minutes, until puffy and it springs back slowly when poked.
7. About 20 minutes before the proof ends, set a rack in the lower third of the oven and preheat it to 475°F (245°C).
8. Top each pizza, using half of each topping per pan: spread on the herb sauce, scatter the mozzarella to the edges, then add the mushrooms, red onion and feta. Sprinkle with the oregano and black pepper.
9. Bake 18 to 22 minutes, until the cheese is bubbling, the edges are deep golden and the crust bottom is crisp, about 200°F (93°C) in the center of the crust.
10. Loosen the pizzas with a spatula and slide them onto a rack. Cool for 5 minutes, then cut each into 6 slices.