Roasted Red Pepper Mushroom Pan Pizzas with Basil

Steps

1. In a large bowl, whisk the bread flour, whole wheat flour, instant yeast, sugar and salt. Add the lukewarm water and mix until no dry bread flour or whole wheat flour remains; this is about 70% hydration and 2% salt.
2. Add 10 g (about 2 tsp) of the olive oil and knead 8–10 minutes until smooth and elastic. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. While the dough rises, make the garlic oil: warm 30 g of the olive oil with the garlic in a small pan over low heat for 3–4 minutes until fragrant but not browned. Stir in the oregano and crushed red pepper flakes and let cool.
4. In a large skillet over medium-high heat, heat 10 g of the olive oil. Cook the red bell pepper strips for 6–8 minutes until soft and lightly charred, then move them to a plate. Add the mushrooms to the same skillet and cook 6–8 minutes until browned and their liquid has cooked off. Set aside.
5. Pour the last 20 g of the olive oil into two 10-inch cast-iron skillets or cake pans, half in each, and spread it over the bottoms and sides.
6. Divide the dough in half. Press each half into a pan, stretching toward the edges; if it springs back, rest it 10 minutes and press again. Cover and proof at about 75°F (24°C) for 45–60 minutes, until puffy and it springs back slowly when poked.
7. About 30 minutes before baking, set a rack in the lower third of the oven and preheat the oven to 475°F (245°C).
8. Dimple each dough with your fingertips and brush with the garlic oil, half on each pizza. Scatter the mozzarella over both pizzas to the edges, half on each, then top each with half the red bell pepper strips and half the mushrooms. Sprinkle the Parmesan over both, half on each.
9. Bake 18–22 minutes, until the cheese is bubbling and the crust underneath is deep golden; lift an edge with a spatula to check. The crust is done at about 200°F (93°C) in the center.
10. Let the pizzas rest in the pans for 3 minutes, then slide them onto a rack to keep the bottoms crisp. Scatter the basil over both, cool for 5 minutes, and cut each pizza into 6 slices.