Overnight NY Pizzas with Ricotta, Cheddar and Mushrooms

Steps

1. Day 1 dough: whisk the bread flour, whole wheat flour and instant yeast in a large bowl. Stir the honey into the lukewarm water, add it with one quarter of the olive oil, and mix until shaggy; rest 20 minutes.
2. Add the salt and knead 10 minutes until smooth and elastic. This is about 68% hydration and 2.2% salt; the dough rises on yeast alone, with no alcohol.
3. Cover and rise at about 75°F (24°C) for 1 hour, until puffy but not doubled. Divide into 2 equal balls, place in lightly oiled lidded containers and refrigerate 24 hours.
4. Day 2, 2 hours before baking: set the dough out covered at room temperature until soft and it springs back slowly when poked. Put a baking steel or stone on an upper rack and preheat the oven to 525°F (275°C) for 1 hour.
5. Make the sauce: warm one quarter of the olive oil in a saucepan, cook the onion 6 minutes until soft, add half the garlic for 30 seconds, then add the canned tomatoes, dried basil and red pepper flakes. Simmer 15 minutes until thick, crush smooth and cool.
6. Make the topping: heat one quarter of the olive oil in a skillet over high heat, cook the mushrooms 6–8 minutes until browned and dry, add the remaining garlic and the spinach, and stir until wilted and the liquid is gone. Cool.
7. Stir the black pepper into the ricotta.
8. Dust a peel with half the cornmeal, stretch one dough ball into a 14-inch round, and spread on half the sauce, leaving a rim. Scatter half the cheddar, then half the mushroom-spinach mixture, then dot with half the peppered ricotta. Brush the rim with half the remaining olive oil.
9. Slide onto the steel and bake 8–10 minutes until the crust is deep golden and the cheddar bubbles. Repeat with the second dough ball, the remaining cornmeal, sauce, cheddar, mushroom-spinach mixture, ricotta and olive oil.
10. Rest each pizza 3 minutes on a rack, then cut each into 6 slices.