Rosemary Garlic Spinach Pizzas with Mushrooms

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar, salt and half of the rosemary. Add the lukewarm water and 10 g (about 2 teaspoons) of the olive oil, and stir into a shaggy dough. This is about 63% hydration and 2% salt.
2. Knead the dough on a clean counter for 8 minutes until smooth and springy. Return it to the bowl, 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 rosemary-garlic oil: in a small skillet warm 20 g (about 4 teaspoons) of the olive oil with the garlic and the remaining half of the rosemary over low heat for 2 minutes, just until fragrant, then pour it into a small bowl.
4. Cook the toppings: heat the last 10 g (about 2 teaspoons) of olive oil in the same skillet over medium-high heat. Cook the mushrooms for 6 minutes until browned and dry, add the spinach and stir 1 to 2 minutes until wilted, then tip into a sieve and press out the liquid.
5. Place a rack in the lowest position, put in a baking sheet or pizza steel, and preheat the oven to 500°F (260°C) for at least 30 minutes.
6. Divide the risen dough in half, shape into balls, cover and rest 15 minutes. Dust two sheets of parchment with the cornmeal and roll each ball very thin into a 12-inch round on its parchment.
7. Brush each round with half of the rosemary-garlic oil, scatter on half of the mozzarella, then half of the spinach and mushrooms, and finish with half of the parmesan and half of the red pepper flakes.
8. Slide one pizza on its parchment onto the hot sheet and bake 9 to 11 minutes, until the crust is deep golden and crisp and the cheese bubbles; the crust center should reach about 200°F (93°C). Repeat with the second pizza.
9. Cool each pizza on a rack for 3 minutes so the crust stays crisp, then cut each into 6 slices.