Garlic Oil Pan Pizzas with Spinach and Zucchini

Steps

1. 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 shaggy, sticky dough, about 70% hydration and 2% salt.
2. Cover and rest 15 minutes, then with wet hands do a set of stretch-and-folds; repeat twice more 15 minutes apart. Let the dough rise at about 75°F (24°C) until doubled in size, about 1 1/2 hours total.
3. Meanwhile, make the garlic oil: warm 40 g of the olive oil with the garlic and red pepper flakes in a small pan over low heat for 3 to 4 minutes, until fragrant but not browned. Remove from the heat and stir in the oregano.
4. Toss the zucchini with the remaining 1 g of salt in a colander and let drain 20 minutes, then pat dry with towels.
5. Coat two 9x13-inch or 10-inch round pans with the remaining 15 g of olive oil, half in each. Divide the dough in half, set one piece in each pan and press gently toward the edges; if it springs back, rest 10 minutes and press again.
6. Proof the dough in the pans, covered, at about 75°F (24°C) until puffy and it springs back slowly when poked, about 45 minutes. Preheat the oven to 475°F (245°C) with a rack in the lowest position during the proof.
7. Dimple each dough with your fingertips and spread half the garlic oil over each, all the way to the edges.
8. Scatter half the spinach over each pizza, then half the mozzarella, pushing cheese right to the pan edges for crisp, lacy rims. Lay half the zucchini over each and sprinkle each with half the parmesan.
9. Bake 18 to 22 minutes, until the edges are deep golden and crisp, the cheese is bubbling and the center of the crust reaches about 200°F (93°C).
10. Run a spatula around the edges, slide the pizzas onto a rack and cool 5 minutes so the bottoms stay crisp, then cut each pizza into 6 slices.