NY Feta Pizzas with Roasted Broccoli and Spinach

Steps

1. Make the dough (day 1): in a large bowl whisk the bread flour, instant yeast and sugar. Add the lukewarm water and mix to a shaggy dough; rest 15 minutes.
2. Add 10 g of the salt and 20 g of the olive oil (half the oil) to the dough and knead 8 to 10 minutes until smooth and elastic. This is about 65% hydration and 2% salt.
3. Cover the dough and let it rise at room temperature, about 75°F (24°C), for 1 hour, then divide into 2 equal balls, place in oiled lidded containers and refrigerate 24 hours (up to 72) for a cold fermentation.
4. Day 2: take the dough balls out 2 hours before baking and let them sit covered at room temperature until soft, puffy and springing back slowly when poked.
5. An hour before baking, set a pizza stone or steel on the upper-middle rack and preheat the oven to 500°F (260°C).
6. Make the sauce: blend or crush the canned tomatoes with the tomato paste, half the garlic, the oregano, 10 g of the olive oil (a quarter of the total) and the remaining 1 g of salt. It stays uncooked.
7. Roast the vegetables: on a sheet pan toss the broccoli and red onion with 10 g of the olive oil (the last quarter) and the remaining half of the garlic. Roast on a lower rack in the hot oven 12 to 15 minutes until browned at the edges.
8. Dust a peel with half the semolina. Stretch one dough ball by hand to a 14-inch (35 cm) round, keeping a thicker rim, and lay it on the peel.
9. Spread half the sauce over the dough, then scatter half the spinach, half the mozzarella, half the roasted broccoli and onion, and half the feta.
10. Slide the pizza onto the stone and bake 8 to 10 minutes until the crust is deeply golden and the cheese is bubbling and spotted brown.
11. Repeat with the remaining semolina, dough, sauce, spinach, mozzarella, roasted vegetables and feta.
12. Finish each pizza with half the red pepper flakes and half the lemon zest, rest 3 minutes on a rack so the crust stays crisp, then cut each into 6 slices.