Pan Pizzas with Roasted Peppers and Zucchini

Steps

1. Make the dough: in a large bowl, whisk the bread flour, instant yeast and sugar, then add the lukewarm water and stir until no dry flour remains. Rest 15 minutes, then sprinkle in 9 g of the salt and knead 6 to 8 minutes until smooth and elastic. This is about 70% hydration and 1.8% salt; the dough has no alcohol.
2. Divide the olive oil into four portions: 10 g for the dough bowl, 15 g for roasting the vegetables, 40 g for the pans (20 g per pan) and 5 g for the sauce.
3. Coat a bowl with the 10 g of olive oil, add the dough, turn it to coat, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
4. Meanwhile, roast the vegetables: heat the oven to 450°F (230°C). Toss the bell pepper, zucchini and red onion with the 15 g of olive oil, 1 g of the salt and the black pepper on a sheet pan. Roast 20 to 25 minutes until browned at the edges, then cool.
5. Make the herb sauce: blend the canned tomatoes, tomato paste, garlic, oregano, the chopped half of the basil, the 5 g of olive oil and the remaining 1 g of salt until smooth. Simmer in a small pot 10 minutes until thickened, then cool.
6. Pour 20 g of olive oil into each of two 10-inch cast-iron skillets or round cake pans. Divide the risen dough in half, set one piece in each pan, turn to coat, and press toward the edges. If it springs back, rest 10 minutes and press again.
7. Cover and proof the dough in the pans at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked. Heat the oven to 475°F (245°C) with a rack in the lowest position.
8. Spread half the herb sauce on each pizza, leaving a narrow border. Scatter half the mozzarella over each, then top each with half of the roasted vegetables and sprinkle each with half the Parmesan.
9. Bake on the lowest rack 18 to 22 minutes, until the cheese bubbles and the bottom is deep golden when lifted with a spatula; the crust should reach about 200°F (93°C) in the center.
10. Let the pizzas rest 3 minutes, then slide them onto a rack to cool 5 minutes so the bottoms stay crisp. Scatter the torn basil over the top and cut each pizza into 6 slices.