Thin-Crust Cold-Proofed Mushroom Thyme Pizzas

Steps

1. Make the dough the evening before: in a large bowl whisk the flour, instant yeast and 6 g of the salt. Add 220 g of the lukewarm water and half the olive oil and mix into a shaggy dough, about 65% hydration and 1.8% salt.
2. Knead the dough on a clean counter for 8 minutes until smooth and slightly tacky. Cover the bowl and let it rise at about 75°F (24°C) for 1 hour, until puffy.
3. Divide the dough in half, shape each piece into a tight ball, place in two oiled containers using a few drops of the remaining olive oil, cover and refrigerate 16 to 24 hours.
4. Take the dough balls out 2 hours before baking and let them sit covered at room temperature until soft and relaxed; they should spring back slowly when poked.
5. Place a baking steel, stone or upside-down sheet pan on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes.
6. Make the sauce: stir the tomato paste with the remaining 110 g of water, half the garlic, the oregano and a pinch of the remaining salt until smooth.
7. Cook the topping: heat half of the remaining olive oil in a skillet over medium-high heat, add the mushrooms and onion and cook without stirring 3 minutes, then stir and cook until browned and dry, about 8 minutes more. Stir in the thyme, the remaining garlic, the remaining salt and the black pepper, cook 1 minute and cool.
8. Dust a sheet of parchment with half the cornmeal. Press and stretch one dough ball into a 12-inch round about 1/8 inch thick, keeping a thin rim.
9. Spread half the sauce over the dough, then scatter half the mozzarella, half the mushroom mixture and half the Parmesan. Drizzle with half the olive oil still left.
10. Slide the pizza on its parchment onto the hot steel and bake 8 to 10 minutes, until the crust is deep golden and blistered and the cheese bubbles.
11. Repeat with the remaining cornmeal, dough, sauce, mozzarella, mushroom mixture, Parmesan and olive oil.
12. Let each pizza rest on a rack 3 minutes so the crust stays crisp, scatter with the parsley and cut each into 6 slices.