NY White Pizzas with Garlic Oil and Mushrooms

Steps

1. Make the dough a day ahead. In a large bowl, whisk the bread flour, instant yeast and sugar. Add the water and mix until no dry bread flour remains; rest 20 minutes.
2. Sprinkle the salt over the dough, then add 10 g of the olive oil (about 2 teaspoons). Knead 8 to 10 minutes until smooth and elastic. This is about 64% hydration and 2.2% salt.
3. Cover and let rise 1 hour at about 75°F (24°C), then divide into two balls, place in lightly oiled lidded containers, and refrigerate 18 to 24 hours.
4. Take the dough out 2 hours before baking and leave covered at room temperature until soft, puffy, and springing back slowly when poked.
5. Make the garlic oil while the dough warms: warm 25 g of the olive oil with the garlic and red pepper flakes in a small pan over low heat for 4 to 5 minutes until the garlic is pale gold, then take it off the heat.
6. Heat the remaining 10 g of olive oil in a skillet over medium-high heat. Add the mushrooms and thyme and cook 7 to 8 minutes until browned and dry. Set aside.
7. Put a pizza steel or stone on the upper-middle rack and preheat the oven to 550°F (288°C) for 45 minutes.
8. Dust a peel with half the semolina flour. Stretch one dough ball into a 13-inch round with a thin center and a slim rim, and lay it on the peel.
9. Brush half the garlic oil, with half the garlic slices, over the dough. Scatter half the mozzarella and half the mushrooms, then add half the ricotta in small spoonfuls. Sprinkle with half the Parmesan and half the oregano.
10. Slide the pizza onto the steel and bake 7 to 9 minutes, until the crust is deep golden and blistered and the cheese is bubbling and spotted brown.
11. Repeat with the remaining semolina flour, the second dough ball, and the remaining garlic oil, mozzarella, mushrooms, ricotta, Parmesan and oregano.
12. Scatter the parsley over both pizzas, rest 2 minutes on a rack, and cut each pizza into 6 slices.