Feta Pan Pizzas with Dill-Mint Herb Sauce

Steps

1. Make the dough: in a large bowl, whisk the bread flour, instant yeast and salt. Add the lukewarm water and the dough portion of the olive oil (20 g), and stir until no dry flour remains. This is about 73% hydration and 2% salt; the dough contains no alcohol.
2. Knead the dough in the bowl with wet hands for 5 minutes, until smoother and a little stretchy. Cover and let it rise at about 75°F (24°C) for 2 hours, until doubled in size and bubbly.
3. Prepare the pans: pour half of the pan olive oil (15 g) into each of two 10-inch cast-iron or other oven-safe pans and spread it over the bottoms and sides.
4. Divide the dough in half. Place one half in each pan, turn it to coat in the oil, and gently press it toward the edges. If it springs back, rest it 10 minutes and press again until it fills the pan.
5. Cover the pans and proof at about 75°F (24°C) for 1 hour, until the dough is puffy and springs back slowly when poked. During the last 30 minutes, heat the oven to 475°F (245°C) with a rack in the lowest position.
6. While the dough proofs, make the herb sauce: chop the dill, parsley, mint and garlic finely together (or pulse them in a small food processor), then stir in the lemon juice, the sauce portion of the olive oil (40 g) and the black pepper.
7. Top the pizzas: spread half of the herb sauce over each dough, leaving no border. Scatter half of the mozzarella over each pizza, pushing some right to the pan edges so it crisps, then dot each with half of the feta. Sprinkle the dried oregano over both.
8. Bake for 18 to 22 minutes, until the cheese is bubbling and browned at the edges and the crust bottoms are deep golden when lifted with a spatula; the center of the crust should read 200–210°F (93–99°C).
9. Run a spatula around the edges, slide the pizzas onto a rack, and cool for 5 minutes before cutting each pizza into 6 slices.