Same-Day Rye-Dill Pizzas with Fresh Tomato Sauce

Steps

1. Prepare first: chop the dill and divide it in half, one half for the dough and the other half for finishing. Divide the olive oil into thirds: one for the dough, one for the sauce, one for finishing.
2. Make the dough: in a large bowl, whisk the bread flour, rye flour, instant yeast, salt and the first half of the dill. Add the lukewarm water and the first third of the olive oil and mix until shaggy.
3. Knead 8 to 10 minutes until smooth and elastic. This dough is about 65% hydration and 2% salt.
4. Cover and let rise at about 75°F (24°C) for about 1 1/2 hours, until doubled in size.
5. Meanwhile, make the sauce: warm the second third of the olive oil in a small pan over medium heat, add the garlic for 30 seconds, then add the grated tomato and simmer 15 to 20 minutes until thick and jammy. Season with the black pepper and let cool.
6. Divide the risen dough in half, shape each into a tight ball, cover and proof 30 minutes at about 75°F (24°C), until puffy and springing back slowly when poked.
7. While the dough proofs, place a pizza stone or upturned baking sheet on the lowest rack and preheat the oven to 500°F (260°C) for at least 30 minutes.
8. On a floured sheet of parchment, stretch one dough ball into a thin 12-inch round.
9. Spread half of the tomato sauce over it, leaving a thin rim, then scatter half of the mozzarella and half of the feta.
10. Slide the pizza on its parchment onto the hot stone and bake 8 to 10 minutes, until the crust is crisp and golden and the cheese bubbles.
11. Drizzle the hot pizza with half of the remaining olive oil and scatter over half of the finishing dill.
12. Repeat with the second dough ball, the remaining sauce, mozzarella and feta, then finish with the last of the olive oil and dill.
13. Cool each pizza on a rack for 3 minutes so the crust stays crisp, then cut each into 6 slices.