NY Pizzas with Roasted Cauliflower and Kale

Steps

1. Day 1 dough: in a large bowl whisk the bread flour, instant yeast and sugar. Add the lukewarm water and stir to a shaggy dough, then rest 20 minutes. This is about 64% hydration and 2% salt.
2. Sprinkle 10 g of the salt over the dough and add one third of the olive oil (15 g). Knead 8 to 10 minutes until smooth and elastic.
3. Cover and let rise at about 75°F (24°C) for 1 hour, until puffy. Divide into 2 equal balls, place in oiled covered containers, and refrigerate 24 hours for a cold ferment.
4. Day 2: take the dough out 2 hours before baking and leave covered at room temperature until soft and it springs back slowly when poked.
5. Make the sauce: blend or crush the canned tomatoes with the garlic, oregano, 1 g of the salt and the black pepper; leave uncooked.
6. Put a baking steel or stone on a middle-upper rack and preheat the oven to 500°F (260°C) for 45 minutes, with a sheet pan on a second rack.
7. Toss the cauliflower with one third of the olive oil (15 g) and 1 g of the salt, spread on the hot sheet pan and roast 15 minutes until browned at the edges. Remove the cauliflower.
8. Toss the kale and carrot with half of the remaining olive oil (7.5 g) and the last 1 g of salt; keep raw for the topping.
9. Dust a peel with half of the semolina. Stretch one dough ball by hand to a 14-inch round with a thin center and a slim rim, and lay it on the peel.
10. Spread half of the sauce on the dough, then add half of the mozzarella, half of the roasted cauliflower, half of the kale and half of the carrot ribbons.
11. Slide onto the hot stone and bake 8 to 10 minutes until the crust is deep golden, the cheese bubbles and the kale is crisp at the edges.
12. Repeat with the remaining semolina, dough, sauce, mozzarella, cauliflower, kale and carrot.
13. Drizzle the pizzas with the remaining olive oil (7.5 g) and sprinkle with the red pepper flakes. Cool 3 minutes on a rack, then cut each pizza into 6 slices.