Thin-Crust Dill Pizzas with Roasted Asparagus

Steps

1. Make the dough first: in a large bowl, whisk the bread flour, whole wheat flour, instant yeast and 6 g of the salt. Add the lukewarm water and 10 g of the olive oil and mix into a shaggy dough. This is about 65% hydration and 2.2% salt.
2. Knead the dough 8 minutes until smooth and elastic. Cover and let rise at about 75°F (24°C) for 1½ hours, until doubled in size.
3. While the dough rises, make the sauce: warm 10 g of the olive oil in a small pot over medium heat, add the garlic and cook 1 minute. Stir in the tomato paste, canned tomatoes, oregano and 1 g of the salt; simmer 15 minutes until thick, then cool.
4. In a small bowl, stir the ricotta with the lemon zest, the black pepper and half of the dill. Chill until needed.
5. Heat the oven to 450°F (230°C). On a sheet pan, toss the asparagus, potato and red onion with 15 g of the olive oil and the remaining 1 g of salt. Roast 12 to 15 minutes until tender and lightly browned. Leave the oven on and raise it to 500°F (260°C) with a pizza stone or inverted sheet pan on the lowest rack.
6. Divide the risen dough in half, shape each into a ball, cover and rest 20 minutes until it relaxes and springs back slowly when poked.
7. Dust a peel or parchment with half of the cornmeal. Stretch one ball very thin into a 12-inch round. Spread on half of the sauce, then half of the mozzarella, half of the roasted vegetables and half of the dill ricotta in small dollops.
8. Slide onto the hot stone and bake 9 to 11 minutes until the crust is deep golden and crisp underneath. Repeat with the remaining cornmeal, dough, sauce, mozzarella, vegetables and dill ricotta.
9. Brush the crust edges with the remaining 5 g of olive oil and scatter the remaining dill over both pizzas. Cool 3 minutes on a rack, then cut each into 6 slices.