Roasted Red Pepper Cherry Tomato Thin-Crust Pizzas

Steps

1. In a large bowl, whisk the bread flour, instant yeast, sugar and 8 g of the salt. Add the lukewarm water and 15 g of the olive oil and mix into a shaggy dough; this is about 63% hydration and 2% salt.
2. Knead the dough 8 to 10 minutes until smooth and elastic. Rub 5 g of the olive oil around a clean bowl, add the dough, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. While the dough rises, heat the oven broiler. Lay the red bell pepper halves skin side up on a sheet pan and broil 10 to 12 minutes until blackened. Cover them for 10 minutes, then peel off the skins.
4. Make the sauce: in a blender, purée the roasted red pepper, tomato paste, garlic, oregano, half of the basil leaves, 15 g of the olive oil, the remaining 1 g of salt and the red pepper flakes until smooth.
5. Place an oven rack in the lowest position and preheat the oven to 500°F (260°C) with two baking sheets inside for 30 minutes.
6. Divide the risen dough in half, shape each into a ball and rest covered 15 minutes until it springs back slowly when poked.
7. Brush two sheets of parchment with the remaining 5 g of olive oil and dust with the semolina. Stretch each ball on its parchment into a thin 12-inch round.
8. Spread half of the red pepper sauce on each crust, leaving a thin border. Top each with half of the mozzarella, half of the cherry tomatoes cut side up and half of the parmesan.
9. Slide one pizza on its parchment onto a hot baking sheet and bake 9 to 11 minutes, until the crust is deep golden and the cheese bubbles. Repeat with the second pizza.
10. Cool the pizzas on a rack for 3 minutes so the crust stays crisp, scatter the remaining torn basil over them, and cut each into 6 slices.