Rosemary Garlic Butternut and Kale Pizzas

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 10 g of the salt. Add the lukewarm water and 15 g of the olive oil and mix until shaggy. This is about 64% hydration and 2% salt.
2. Knead 8–10 minutes until smooth and elastic, then cover and rest at about 75°F (24°C) for 1 hour, until puffy.
3. Divide the dough in half, shape each into a tight ball, place in oiled covered containers (using a little of the olive oil from the oil total is not needed—the 15 g already in the dough keeps it supple; just use lidded containers) and refrigerate 18–24 hours for a cold ferment.
4. Take the dough balls out 2 hours before baking and let them warm at room temperature, covered, until soft and slightly risen.
5. Meanwhile, place a pizza stone or steel on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes.
6. Roast the vegetables: on a sheet pan toss the butternut and red onion with 15 g of the olive oil and the remaining 2 g of salt. Roast 20–25 minutes until browned at the edges, then remove.
7. Make the rosemary garlic oil: stir the garlic, rosemary and red pepper flakes into the remaining 25 g of olive oil. Toss the kale with 5 g of this oil.
8. Dust a peel with half the semolina. Stretch one dough ball into a thin 14-inch round with a slightly thicker rim and lay it on the peel.
9. Brush half of the remaining rosemary garlic oil over the dough. Scatter half the mozzarella, half the roasted butternut and onion, and half the kale. Dot with half the ricotta.
10. Slide onto the hot stone and bake 8–10 minutes until the crust is deep golden and the cheese bubbles. Repeat with the remaining semolina, dough, oil, mozzarella, vegetables, kale and ricotta.
11. Cool each pizza on a rack 3 minutes, then cut each into 6 slices.