Same-Day NY Cheddar Mushroom Rosemary 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 stir into a shaggy dough. This is about 64% hydration and 2% salt.
2. Knead the dough 8 to 10 minutes until smooth and elastic. Cover and let rise at about 75°F (24°C) for 1½ to 2 hours, until doubled in size.
3. While the dough rises, make the sauce: warm 10 g of the olive oil in a small pot over medium heat, add the garlic and cook 1 minute. Stir in the tomato paste, canned tomatoes, oregano and the remaining 2 g of salt; simmer 15 minutes until thick, then cool.
4. Cook the mushrooms: heat the remaining 10 g of olive oil in a skillet over high heat, add the mushrooms and rosemary and cook 8 to 10 minutes until browned and dry. Set aside.
5. Divide the risen dough in half, shape into balls, cover and rest 30 minutes; it should spring back slowly when poked. Meanwhile set a rack in the lower third and preheat the oven with a pizza stone or upturned baking sheet to 500°F (260°C) for 45 minutes.
6. Dust the counter with semolina and stretch one dough ball by hand into a 13-inch round with a slightly thicker rim. Move it to a semolina-dusted peel or parchment.
7. Top the first pizza with half the sauce, half the cheddar, half the mozzarella and half the mushrooms. Slide onto the hot stone and bake 9 to 12 minutes until the crust is deep golden and the cheese bubbles and browns in spots.
8. Repeat with the second dough ball and the remaining half of the sauce, cheddar, mozzarella and mushrooms.
9. Scatter the parsley over both pizzas, cool on a rack 3 minutes, and cut each into 6 slices.