Parmesan Frico Ricotta Pan Pizzas with Hot Honey

Steps

1. Make the dough: in a large bowl, stir the bread flour, instant yeast and salt. Add the lukewarm water and a quarter of the olive oil, and mix until no dry flour remains, then knead in the bowl with a wet hand for 2 minutes until shaggy but cohesive. This is about 72% hydration and 2% salt.
2. Cover the bowl and let the dough rise at about 75°F (24°C) for about 2 hours, until doubled in size and bubbly.
3. While the dough rises, make the garlic oil: warm another three-eighths of the olive oil with the garlic in a small pot over low heat for 5 to 7 minutes, until the garlic is soft and just pale gold. Stir in half the red pepper flakes, take it off the heat and let it cool.
4. Prepare the pans: pour the remaining three-eighths of the olive oil into two 10-inch cast-iron skillets, half in each, and spread it over the bottoms and sides.
5. Divide the dough in half. Set one half in each skillet, turn to coat in the oil, and press it gently toward the edges; if it springs back, rest 10 minutes and press again until it fills the pans.
6. Cover the skillets and proof the dough at about 75°F (24°C) for about 1 hour, until puffy and it springs back slowly when poked. During the last 30 minutes, heat the oven to 500°F (260°C) with a rack in the lower third.
7. Dimple each dough with your fingertips. Brush the garlic oil and its garlic over both doughs, dividing it evenly.
8. Build the frico edge: sprinkle half the Parmesan in a ring around the edge of each pizza so it touches the pan sides, using a quarter of the total Parmesan per pizza.
9. Scatter the mozzarella over both pizzas, half on each, right to the edges. Dot the ricotta over the top in small spoonfuls, half on each, then sprinkle the oregano and the remaining Parmesan evenly over both pizzas.
10. Bake for 15 to 18 minutes, until the cheese is bubbling and browned, the Parmesan edge is deep golden and lacy, and the crust reads 200°F (93°C) in the center.
11. Meanwhile, stir the honey with the remaining red pepper flakes in a small bowl to make the hot honey.
12. Let the pizzas rest in the skillets for 2 minutes, then loosen the frico edge with a thin spatula and slide them onto a rack to cool 3 minutes so the bottoms stay crisp.
13. Drizzle the hot honey over both pizzas, cut each into 6 slices and serve.