Roasted Pepper and Zucchini Basil Pan Pizzas

Steps

1. Make the dough: in a large bowl stir the bread flour, instant yeast and salt, then add the lukewarm water and mix until no dry flour remains, about 72% hydration and 2.2% salt. Cover and rest 15 minutes.
2. With wet hands, give the dough 3 sets of stretch-and-folds 15 minutes apart, then cover and let it rise at about 75°F (24°C) until doubled and bubbly, about 1 1/2 hours total from mixing.
3. Pour one quarter of the olive oil into each of two 10-inch cast-iron skillets or 9x13-inch pans (half the oil in all) and spread it over the bottoms and sides.
4. Divide the dough in half, set one piece in each pan and turn it to coat with oil. Rest 20 minutes, then press it gently toward the edges with oiled fingertips; cover and proof at about 75°F (24°C) until puffy and it springs back slowly when poked, about 45 minutes.
5. Meanwhile preheat the oven to 450°F (230°C). Toss the bell pepper, zucchini and red onion on a sheet pan with one quarter of the olive oil and the black pepper; roast 20 minutes until browned at the edges and the zucchini has given up its moisture. Raise the oven to 500°F (260°C).
6. Make the herb oil: stir the minced garlic, dried oregano and the remaining quarter of the olive oil in a small bowl.
7. Dimple the dough again, scatter the mozzarella to the very edges of each pan, top with the roasted vegetables and sprinkle with the parmesan.
8. Bake on the lowest rack 14 to 18 minutes, until the cheese is bubbling and browned at the edges, the bottom is deep golden when lifted with a spatula and the crust reads 200°F (93°C) in the center.
9. Brush the garlic-oregano oil over the hot pizzas, scatter the torn fresh basil on top, slide the pizzas onto a rack and cool 5 minutes before cutting each into 6 slices.