Overnight Mushroom Dill Pan Pizzas with Ricotta

Steps

1. Day 1: In a large bowl, stir together the bread flour, the instant yeast and the salt. Add the lukewarm water and mix until no dry flour remains, about 75% hydration and 2.2% salt.
2. Cover and rest 20 minutes at about 75°F (24°C), then do 3 sets of stretch-and-folds 15 minutes apart. Cover and refrigerate 18 to 24 hours, until bubbly and roughly doubled.
3. Day 2: Oil two 10-inch cast-iron skillets or round cake pans with 15 g of the olive oil each (30 g total). Divide the dough in half, set each half in a pan and turn to coat. Rest 2 to 3 hours at about 75°F (24°C), gently pressing toward the edges twice, until puffy and the dough springs back slowly when poked.
4. Meanwhile, make the garlic oil: warm 30 g of the olive oil with the garlic in a small skillet over low heat until the garlic is pale gold, about 5 minutes. Stir in the thyme and set aside.
5. Heat the remaining 15 g of olive oil in a large skillet over medium-high heat. Cook the mushrooms without stirring for 3 minutes, then stir and cook until browned and dry, about 5 minutes more. Season with the black pepper.
6. Heat the oven to 475°F (245°C) with a rack in the lowest position.
7. Dimple each dough with oiled fingertips. Spoon half the garlic oil over each pizza, then scatter half the mozzarella on each, right to the edges.
8. Top each pizza with half the mushrooms and half the ricotta in small spoonfuls.
9. Bake 15 to 18 minutes, until the cheese is browned at the edges and the crust underneath is deep golden and crisp; lift an edge with a spatula to check.
10. Slide the pizzas onto a rack and cool 5 minutes. Scatter the dill over both, then cut each pizza into 6 slices.