Roasted Mushroom and Pepper Ricotta Pan Pizzas

Steps

1. Divided portions: of the salt, use 10 g in the dough and 2 g for the vegetables. Of the olive oil, use 10 g in the dough, 30 g for the two pans (15 g each), 15 g for the vegetables and 25 g for the garlic oil.
2. Make the dough: stir the bread flour and instant yeast in a large bowl, add the lukewarm water, the 10 g dough portion of salt and the 10 g dough portion of olive oil, and mix until no dry flour remains. This is about 70% hydration and 2% salt.
3. Knead the dough on the counter for 8 minutes until smooth and stretchy, then cover the bowl and let it rise at about 75°F (24°C) for 1 1/2 to 2 hours, until doubled in size.
4. Pour 15 g of the pan portion of olive oil into each of two 10-inch cast-iron skillets or 9-inch round cake pans. Divide the dough in half, set one piece in each pan, turn to coat, and gently press toward the edges; if it springs back, rest 15 minutes and press again.
5. Cover the pans and proof at about 75°F (24°C) for 1 hour, until puffy and the dough springs back slowly when poked.
6. While the dough proofs, preheat the oven to 450°F (230°C). Toss the mushrooms, red bell pepper and red onion on a sheet pan with the 15 g vegetable portion of olive oil, the 2 g vegetable portion of salt and the black pepper, and roast for 20 minutes, stirring once, until browned and the liquid has cooked off.
7. Make the garlic oil: stir the minced garlic, the remaining 25 g of olive oil, the oregano and the red pepper flakes in a small bowl.
8. Raise the oven to 475°F (245°C). Dimple each dough with your fingertips and brush half the garlic oil over each, right to the edges.
9. Scatter half the mozzarella over each pizza, pushing some to the edges so it crisps against the pan, then top each with half the roasted vegetables.
10. Drop spoonfuls of ricotta over the pizzas, using half on each, and sprinkle each with half the parmesan.
11. Bake on the lowest rack for 16 to 20 minutes, until the cheese is bubbling and browned and the underside is deep golden; the crust should read about 200°F (93°C) in the center.
12. Let the pizzas rest in the pans for 5 minutes, slide them onto a rack, scatter over the basil, and cut each into 6 slices.