Thin-Crust Brussels Sprout and Sharp Cheddar Pizzas

Steps

1. Make the dough first: in a large bowl, whisk the bread flour, whole wheat flour, instant yeast and 8 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a shaggy dough. This is about 67% 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 1½ hours, until doubled in size.
3. While the dough rises, make the sauce: pulse the diced tomatoes with the garlic in a blender until fairly smooth, pour into a small saucepan, and stir in the oregano, red pepper flakes and 1 g of the salt. Simmer over medium heat for 10 to 12 minutes until thick, then let cool.
4. Also during the rise, prepare the vegetables: heat the oven to 475°F (245°C). Toss the Brussels sprouts and red onion with 15 g of the olive oil, the remaining 2 g of salt and the black pepper on a sheet pan. Roast 15 to 18 minutes, stirring once, until browned at the edges. Set aside.
5. Place two sheet pans (or a pan and a pizza stone) in the oven and raise the heat to 500°F (260°C) for at least 20 minutes.
6. Divide the risen dough in half, shape each into a ball, cover and rest 10 minutes. Dust two sheets of parchment with the cornmeal and stretch or roll each ball on its parchment into a thin 12-inch round.
7. Brush the rims of both rounds with the remaining 5 g of olive oil. Spread half the sauce over each round, leaving a narrow border.
8. Sprinkle half the mozzarella and half the cheddar over each pizza, then scatter half the roasted Brussels sprouts and onion over each.
9. Slide each pizza on its parchment onto a hot pan and bake 10 to 12 minutes, until the crust is deep golden and crisp underneath and the cheese is bubbling and spotted brown.
10. Cool the pizzas on a rack for 3 minutes so the crust stays crisp, then cut each into 6 slices.