Mushroom Thyme Flatbread Pizzas with Basil

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 8 g of the salt (keep the other 2 g for the mushrooms). Add the lukewarm water and 15 g (one third) of the olive oil and stir into a shaggy dough. This is about 68% hydration and 2% salt.
2. Knead the dough on a clean counter for 8–10 minutes until smooth and elastic. Cover the bowl and let it rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
3. While the dough rises, make the sauce: simmer the diced tomatoes, half the garlic and the dried oregano in a small saucepan over medium heat for 15 minutes, stirring, until thick. Mash smooth and cool.
4. Cook the mushrooms: heat 15 g (another third) of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 8–10 minutes until browned and their liquid has cooked off. Stir in the remaining garlic, the dried thyme, the black pepper and the remaining 2 g salt; cook 1 minute and set aside.
5. Place a baking steel or upside-down sheet pan on the lowest rack and preheat the oven to 500°F (260°C) for at least 30 minutes.
6. Punch down the dough, divide it in half, and rest the pieces covered for 10 minutes. On a semolina-dusted surface, stretch each into an oval flatbread about 12 inches long and transfer to semolina-dusted parchment.
7. Top each flatbread with half the tomato sauce, then half the mozzarella, half the mushrooms and half the Parmesan.
8. Slide one pizza on its parchment onto the hot steel and bake 10–12 minutes, until the crust is deep golden and the cheese bubbles. Repeat with the second pizza.
9. Brush the crust edges with the remaining olive oil, scatter the basil and parsley over both pizzas, and cool on a rack for 5 minutes.
10. Cut each pizza into 6 slices and serve warm.