Sourdough New York Cheese Pizzas with Garlic Sauce

Steps

1. Day 1, morning: give your sourdough starter its usual feeding and leave it at about 75°F (24°C) for 4 to 6 hours, until doubled, bubbly and domed at its peak.
2. When the sourdough starter peaks, stir it into the water in a large bowl until milky, then add the bread flour and mix until no dry patches of bread flour remain. Cover and rest 30 minutes.
3. Sprinkle 10 g of the salt (most of it) and the sugar over the dough, add 15 g of the olive oil (three-fifths of it), and squeeze and fold until fully absorbed and smooth, about 5 minutes. Counting what the starter contributes, this dough is about 62% hydration and 2% salt.
4. Bulk rise covered at about 75°F (24°C) for about 4 hours, giving 3 sets of stretch-and-folds 30 minutes apart during the first 90 minutes, until the dough has grown about 50% and looks airy with bubbles on the sides.
5. Divide the dough into 2 equal pieces and shape each into a tight ball. Place each ball in a lightly oiled lidded container and cold-proof in the fridge for 24 to 48 hours; it rises on the starter alone.
6. Make the sauce: blend or crush the canned tomatoes, then stir in the tomato paste, garlic, oregano, red pepper flakes, the remaining 1 g of salt and the remaining 10 g of olive oil. Refrigerate until baking.
7. Bake day: take the dough balls out 2 to 3 hours before baking and let them warm at about 75°F (24°C) until soft, puffy and springing back slowly when poked.
8. Place a pizza stone or steel on the top-third rack and preheat the oven to 500°F (260°C) for 45 to 60 minutes.
9. Dust a peel with half of the semolina. Gently stretch one dough ball by hand into a 13- to 14-inch round with a slightly thicker rim, and lay it on the peel.
10. Spread half of the sauce over the dough, leaving the rim bare, then scatter half of the mozzarella and half of the Parmesan over the sauce.
11. Slide the pizza onto the stone and bake 8 to 11 minutes, until the crust is deep golden and crisp underneath and the cheese is bubbling and spotted brown.
12. Repeat with the second dough ball, the remaining semolina, the remaining sauce, the remaining mozzarella and the remaining Parmesan.
13. Cool each pizza on a wire rack for 3 to 5 minutes so the crust stays crisp, then cut each into 6 slices.