Same-Day NY Cheese Pizzas with Herb Sauce

Steps

1. Make the dough first: in a large bowl, stir the bread flour, instant yeast, sugar and 11 g of the salt. Add the lukewarm water and 20 g of the olive oil and mix into a shaggy dough.
2. Knead 8 to 10 minutes until smooth and elastic; this is about 65% hydration and 2% salt.
3. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, until doubled in size.
4. While the dough rises, make the herb sauce: blend the canned tomatoes, tomato paste, garlic, oregano, the chopped half of the basil, red pepper flakes, the remaining 2 g of salt and 6 g of the olive oil until smooth. Leave it uncooked.
5. 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. Divide the risen dough in half, shape each into a tight ball, cover and rest 20 minutes until relaxed.
7. Dust a peel with half the semolina. Stretch one dough ball by hand into a 14-inch round with a slightly thicker rim and lay it on the peel.
8. Spread half the herb sauce over the dough, leaving the rim bare, then scatter half the mozzarella.
9. 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.
10. Repeat with the remaining semolina, the second dough ball, the remaining herb sauce and the remaining mozzarella for the second pizza.
11. Top each hot pizza with half the Parmesan, half the torn basil and half the remaining 10 g of olive oil as a drizzle. Rest 5 minutes on a rack, then cut each into 6 slices.