New York Roasted Broccoli and Cauliflower Pizzas

Steps

1. Make the dough first: 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 into a shaggy dough. This is about 64% hydration and 2% salt.
2. Knead the dough 8 to 10 minutes until smooth and elastic. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. While the dough rises, heat the oven to 450°F (230°C). Toss the broccoli and cauliflower with 20 g of the olive oil and the remaining 2 g of salt on a sheet pan. Roast 20 to 25 minutes, turning once, until browned at the edges. Set aside.
4. Make the garlic oil: stir the sliced garlic into the last 15 g of the olive oil in a small bowl.
5. Divide the risen dough in half, shape each into a tight ball, cover and rest 30 minutes, until it springs back slowly when poked. Meanwhile, put a pizza stone or upside-down baking sheet on the lower rack and heat the oven to 500°F (260°C) for at least 30 minutes.
6. Dust the counter and a pizza peel or rimless sheet with the semolina. Stretch one dough ball by hand into a thin 13-inch round with a slightly thicker rim and set it on the peel.
7. Brush half of the garlic oil over the dough, scatter half of the mozzarella, then half of the roasted broccoli and cauliflower.
8. Slide the pizza onto the hot stone and bake 8 to 10 minutes, until the crust is deep golden and the cheese bubbles. Repeat with the second dough ball, the remaining garlic oil, mozzarella and vegetables.
9. Finish each pizza with half of the Parmesan, red pepper flakes and lemon zest. Rest 3 minutes on a rack, then cut each into 6 slices.