Rosemary-Thyme Garlic Oil Pizzas with Cheddar

Steps

1. In a large bowl, whisk the bread flour, instant yeast, sugar and salt. Add the lukewarm water and one third of the olive oil and stir into a shaggy dough. This is about 64% hydration and 2% salt.
2. Knead the dough on a lightly floured counter for 8 minutes until smooth and elastic. Return it to the bowl, cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
3. While the dough rises, make the garlic oil: in a small pot, warm the remaining two thirds of the olive oil with the garlic over low heat for 3 minutes until fragrant but not browned. Off the heat, stir in the rosemary, thyme and red pepper flakes and let cool.
4. Divide the risen dough in half, shape each into a ball, cover and rest 15 minutes so it relaxes for rolling.
5. Place a rack in the lowest position and preheat the oven to 500°F (260°C) with two baking sheets inside for at least 30 minutes.
6. Dust two sheets of parchment with the cornmeal. Roll each dough ball on its parchment into a thin 12-inch round, about 1/8 inch thick.
7. Brush half of the garlic oil over each crust, leaving a thin border. Scatter half of the mozzarella, half of the cheddar and half of the red onion over each pizza.
8. Slide one pizza on its parchment onto a hot baking sheet and bake 9 to 11 minutes, until the crust is deep golden and crisp underneath and the cheese bubbles. Repeat with the second pizza.
9. Cool each pizza on a rack for 3 minutes, scatter half of the parsley over each, then cut each pizza into 6 slices.