Roasted Red Pepper and Garlic Spinach Pizzas

Steps

1. Make the dough: in a large bowl whisk the bread flour, whole wheat flour, instant yeast, sugar and 7 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a shaggy dough. This is about 65% hydration and 2% salt.
2. Knead the dough 8 minutes until smooth and elastic. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
3. While the dough rises, preheat the oven to 450°F (230°C). Toss the red bell pepper strips with 10 g of the olive oil on a baking sheet and roast 18–20 minutes until soft and charred at the edges. Set aside.
4. In a skillet over medium-low heat, warm the remaining 15 g of olive oil with the garlic for 2 minutes until fragrant and pale gold. Remove half of the garlic oil to a small bowl for brushing. Add the spinach and the remaining 1 g of salt to the skillet and cook 2 minutes until just wilted; drain off any liquid.
5. Raise the oven to 500°F (260°C) with two baking sheets or a pizza stone inside for 20 minutes.
6. Divide the dough in half, shape into balls and rest 10 minutes covered. Dust two sheets of parchment with the cornmeal and stretch each ball very thin, about 12 inches across.
7. Brush each crust with half of the reserved garlic oil. Top each with half of the mozzarella, half of the spinach, half of the roasted red pepper and half of the cheddar.
8. Slide each pizza on its parchment onto a hot sheet and bake 9–11 minutes until the crust is deep golden and crisp underneath and the cheese bubbles.
9. Sprinkle with the red pepper flakes, cool on a rack 5 minutes, then cut each pizza into 6 slices.