Roasted Red Pepper and Zucchini Pan Pizzas

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 9 g of the salt. Add the lukewarm water and 10 g of the olive oil and stir into a shaggy dough. This is about 72% hydration and 2% salt.
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and stretchy. Cover and let rise at about 75°F (24°C) for 1 1/2 hours, until doubled in size.
3. While the dough rises, make the sauce: simmer the canned tomatoes, tomato paste, half the garlic, the oregano and the remaining 1 g salt in a small pot over medium heat for 15 minutes until thick. Cool.
4. Heat the oven to 450°F (230°C) with a rack in the lower third. Toss the red bell pepper strips and zucchini with 10 g of the olive oil and the remaining half of the garlic on a sheet pan; roast 15 minutes until soft and browned at the edges. Set aside.
5. Pour 15 g of olive oil into each of two 9x13-inch or 10-inch pans, using the remaining 30 g. Divide the dough in half and press each piece into a pan. Cover and let rest 20 minutes, then press again to the corners.
6. Proof the dough in the pans, covered, at about 75°F (24°C) for 30 to 45 minutes, until puffy and it springs back slowly when poked.
7. Spread half the sauce on each crust, leaving a thin edge. Top each with half the mozzarella, then half the roasted red bell pepper and zucchini.
8. Bake 20 to 25 minutes until the cheese bubbles and the bottom is deep golden; lift a corner with a spatula to check.
9. Sprinkle each pizza with half the Parmesan and half the crushed red pepper flakes. Rest 5 minutes in the pans, move to a rack to keep the bottoms crisp, then cut each into 6 slices.