Garlic-Herb Oil New York White Pizzas

Steps

1. Make the dough the day before baking: in a large bowl, whisk the bread flour, instant yeast, sugar and salt into a dry mixture.
2. Add the water and 15 g (one third) of the olive oil to the dry mixture and stir into a shaggy dough. Knead 8 to 10 minutes until smooth and elastic; this is about 65% hydration and 2% salt, based on the bread flour.
3. Cover the dough and let it rise at about 75°F (24°C) for 1 hour, until puffy but not yet doubled.
4. Divide the dough into 2 equal balls, place each in a lightly oiled, covered container and refrigerate 24 hours for a cold ferment that builds flavor and chew.
5. On baking day, take the dough out 2 hours before baking and let it sit covered at about 75°F (24°C) until relaxed and it springs back slowly when poked.
6. Make the herb oil: in a small bowl stir the remaining 30 g of olive oil with the garlic, rosemary, thyme, oregano and red pepper flakes; let it stand while the oven heats.
7. Place a pizza stone or steel on the top-third rack and preheat the oven to 500°F (260°C) for 45 minutes.
8. Dust the work surface and a pizza peel with half the semolina. Stretch one dough ball by hand into a thin 14-inch round with a slightly thicker rim and set it on the peel.
9. Brush half the herb oil over the dough, leaving the rim bare, then scatter half the mozzarella and half the Parmesan over it.
10. Slide the pizza onto the hot stone and bake 8 to 10 minutes, until the crust is deep golden and the cheese is bubbling and spotted brown.
11. Repeat with the remaining half of the semolina, the second dough ball, the remaining half of the herb oil, the remaining half of the mozzarella and the remaining half of the Parmesan.
12. Rest each pizza on a rack 3 minutes so the crust stays crisp, scatter half the parsley over each, then cut each pizza into 6 slices.