Roasted Red Pepper and Cherry Tomato Pan Pizzas

Steps

1. In a large bowl, whisk the bread flour, instant yeast, sugar and salt. Add the lukewarm water and stir into a shaggy dough; this is about 73% hydration and 2% salt.
2. Knead the dough 8 to 10 minutes until smooth and elastic, cover, and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
3. Make the garlic oil: in a small skillet, warm 30 g of the olive oil (a little under half) with the garlic over low heat 3 to 4 minutes until fragrant but not browned. Stir in the oregano and red pepper flakes and set aside to cool.
4. Pour the remaining 40 g olive oil evenly into two 10-inch cast-iron skillets or round cake pans, half in each, and tilt to coat.
5. Divide the risen dough in half, place one piece in each pan, and turn it to coat in the oil. Press gently toward the edges; if it springs back, rest 10 minutes and press again.
6. Cover the pans and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, slice the red bell pepper into strips and halve the cherry tomatoes.
7. Heat the oven to 475°F (245°C) with a rack in the lowest position.
8. Dimple the dough with oiled fingertips. Brush the garlic oil over both crusts, half on each, right to the edges.
9. Scatter half the mozzarella over each pizza, then top each with half the red bell pepper strips and half the cherry tomatoes, cut sides up. Sprinkle half the feta over each.
10. Bake 18 to 22 minutes, until the cheese is bubbling, the red bell pepper strips are blistered and the bottoms are deep golden and crisp when lifted with a spatula.
11. Rest the pizzas in the pans for 3 minutes, then slide them onto a rack for 5 minutes so the bottoms stay crisp. Scatter the basil over the top.
12. Cut each pizza into 6 slices and serve warm.