New York Garlic Oil Pizza with Roasted Eggplant

Steps

1. Make the dough the day before: in a large bowl, whisk the bread flour, instant yeast and sugar. Add the water and stir into a shaggy dough, then rest 10 minutes.
2. Add 10 g of the salt (keep the remaining 2 g for the vegetables) and one-third of the olive oil (20 g). Knead 8 to 10 minutes until smooth and elastic. This is about 63% hydration and 2.4% salt.
3. Cover and let the dough rise at about 75°F (24°C) for 1 hour, until puffy. Divide into 2 equal balls, place in lightly oiled covered containers, and refrigerate 24 hours for a cold ferment that builds flavor and chew.
4. Make the garlic oil: in a small pot over low heat, warm another third of the olive oil (20 g) with the garlic, red pepper flakes and oregano for 4 to 5 minutes, until the garlic is pale golden. Set aside to cool.
5. Two hours before baking, take the dough balls out of the fridge and let them warm at room temperature, covered, until soft and slightly puffy.
6. Heat the oven to 450°F (230°C). On a sheet pan, toss the eggplant, cherry tomatoes and red onion with the last third of the olive oil (20 g), the remaining 2 g of salt and the black pepper. Roast 25 minutes, stirring once, until browned and tender.
7. Place a pizza stone or steel (or an upside-down sheet pan) on the lower-middle rack and raise the oven to 500°F (260°C); let it heat 45 minutes.
8. On a floured surface, press and stretch one dough ball into a thin 14-inch round, leaving a slightly thicker rim. Place on a floured peel or parchment.
9. Brush half the garlic oil, with half the garlic slices, over the dough. Scatter half the mozzarella, then half the roasted vegetables.
10. Slide onto the hot stone and bake 8 to 10 minutes, until the crust is deep golden and the cheese is bubbling and spotted.
11. Sprinkle with half the parmesan and half the basil. Repeat the shaping, topping and baking with the second dough ball and the remaining garlic oil, mozzarella, roasted vegetables, parmesan and basil.
12. Let each pizza rest 2 minutes on a rack, then cut into 6 slices for 12 slices in all.