New York Roasted Broccoli Cheddar White Pizzas

Steps

1. Day 1: in a large bowl, whisk the bread flour, instant yeast, sugar and salt.
2. Add the water and one third of the olive oil, then mix until no dry bread flour remains, about 2 minutes. This dough is about 64% hydration and 2.2% salt.
3. Rest the dough 15 minutes, then knead on the counter 6 to 8 minutes until smooth and it springs back slowly when poked.
4. Divide the dough into 2 equal pieces, shape each into a tight ball, and place each in a lightly covered container.
5. Cold-ferment the dough balls in the fridge, 38°F (3°C), for 24 hours, until puffy and about 1.5 times their size.
6. Day 2: take the dough balls out 2 hours before baking and let them warm at about 75°F (24°C), covered, until soft and relaxed.
7. An hour before baking, put a pizza stone or steel on the top-third rack and preheat the oven to 500°F (260°C).
8. While the oven heats, toss the broccoli with half of the remaining olive oil and the red pepper flakes on a sheet pan, and roast 8 to 10 minutes until the edges char; let cool.
9. Toss the garlic with the last of the olive oil in a small bowl to make garlic oil.
10. Dust a pizza peel with half of the semolina. Stretch one dough ball by hand into a 14-inch round, leaving a slightly thicker rim, and lay it on the peel.
11. Brush the dough with half of the garlic oil, scatter on half of the mozzarella and half of the cheddar, then top with half of the roasted broccoli.
12. Slide the pizza onto the hot stone and bake 8 to 10 minutes, until the crust is deep golden, the cheese bubbles and the bottom is crisp.
13. Repeat with the remaining half of the semolina, the second dough ball, and the remaining half of the garlic oil, mozzarella, cheddar and broccoli.
14. Cool each pizza on a rack for 3 minutes so the cheese sets, then cut each into 6 slices.