Oven Flatbread Pizzas with Tomato Sauce and Cheddar

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 8 g of the salt. Add the lukewarm water and 20 g of the olive oil (two-thirds of the oil) and stir into a shaggy dough. This is about 66% hydration and 2% salt.
2. Knead the dough on the counter for 8 to 10 minutes until smooth and elastic. Return it to the bowl, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and a floured finger poke springs back slowly.
3. While the dough rises, make the sauce: warm the remaining 10 g of olive oil in a small saucepan over medium heat, add the garlic and cook 1 minute until fragrant. Stir in the tomato paste, then the canned tomatoes, oregano, red pepper flakes and the remaining 1 g of salt. Simmer 15 minutes until thick, mash or blend smooth, and let cool.
4. Shred the cheddar and mozzarella and toss them together in a bowl; keep the Parmesan separate.
5. About 30 minutes before baking, place a rack in the lower third of the oven and preheat to 500°F (260°C). Dust two large baking sheets with the cornmeal.
6. Divide the risen dough in half, round each into a ball and rest 10 minutes covered. Stretch each ball into a thin oval flatbread about 13 by 9 inches and lay it on a prepared sheet.
7. Spread half of the tomato sauce over each flatbread, leaving a narrow border. Scatter half of the cheddar-mozzarella mix over each, then sprinkle half of the Parmesan over each.
8. Bake one pizza at a time for 10 to 13 minutes, until the crust is deep golden underneath and the cheese is bubbling and browned in spots.
9. Cool each pizza on a rack for 5 minutes, then cut each into 6 slices to make 12.