Mushroom, Kale and Thyme Pan Pizzas

Steps

1. Make the dough (no alcohol used): 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 mix until no dry flour remains, then knead 8 minutes until smooth and slightly tacky. This is about 70% hydration and 2% salt.
2. Cover the bowl and let the dough rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
3. Meanwhile make the herb sauce: in a saucepan simmer the canned tomatoes, tomato paste, half the garlic, the thyme, oregano and half the parsley over medium heat for 15 minutes until thick. Cool.
4. Cook the toppings: heat 15 g of the olive oil in a large skillet over medium-high heat, add the mushrooms and cook 8 minutes until browned and dry. Add the remaining garlic, the kale and the remaining 1 g of salt and cook 2 minutes until the kale wilts. Season with the black pepper and set aside.
5. Pour 20 g of the olive oil into each of two 10-inch cast-iron skillets or round cake pans (the remaining 40 g total). Divide the dough in half, place one piece in each pan and turn to coat.
6. Press each dough gently toward the edges; if it springs back, rest 10 minutes and press again. Cover and proof at about 75°F (24°C) for 45 minutes until puffy and it springs back slowly when poked. Preheat the oven to 475°F (245°C) with a rack in the lowest position.
7. Spread the herb sauce over both doughs, leaving a thin rim. Scatter the mozzarella to the edges, then top with the mushroom-kale mixture and sprinkle with the Parmesan.
8. Bake 18 to 22 minutes until the cheese bubbles, the crust edges are deep golden and the bottom is crisp and the center of the crust reaches about 200°F (93°C).
9. Rest 5 minutes, then slide the pizzas onto a rack to cool briefly so the bottoms stay crisp. Sprinkle with the remaining parsley and the red pepper flakes, and cut each pizza into 6 slices.