New York Mushroom, Kale and Ricotta White Pizzas

Steps

1. Make the dough (day 1): in a large bowl, whisk the bread flour, instant yeast, sugar and salt. Add the water and one quarter of the olive oil and mix until no dry bread flour remains. This is about 64% hydration and 2.4% salt.
2. Knead the dough on a clean counter for 8 to 10 minutes, until smooth and it springs back slowly when poked.
3. Divide the dough in half, shape each into a tight ball, and place in two lightly oiled covered containers. Rest 1 hour at about 75°F (24°C), then refrigerate 24 hours for a cold rise.
4. On baking day, take the dough out 2 hours before baking and let it warm, covered, at about 75°F (24°C) until puffy and soft.
5. One hour before baking, place a pizza stone or steel on the upper-middle rack and preheat the oven to 500°F (260°C).
6. Make the topping: heat another quarter 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 garlic, thyme and kale and cook 3 minutes until the kale wilts. Season with the black pepper and cool.
7. In a small bowl, stir the ricotta with the lemon zest and the parmesan.
8. Dust a pizza peel with half the semolina. Gently stretch one dough ball into a 14-inch round, leaving a thicker rim, and set it on the peel.
9. Brush the dough with half of the remaining olive oil. Scatter half the mozzarella, then half the mushroom-kale mixture, and dot with spoonfuls of half the ricotta mixture.
10. Slide the pizza onto the hot stone and bake 8 to 10 minutes, until the crust is deep golden and the cheese bubbles.
11. Repeat with the second dough ball, the remaining semolina, the remaining olive oil, mozzarella, mushroom-kale mixture and ricotta mixture.
12. Rest each pizza on a rack 3 minutes, scatter with the basil and red pepper flakes, and cut each into 6 slices.