Thin-Crust Garlic Oil Pizzas with Spinach and Broccoli

Steps

1. In a large bowl, whisk the flour, yeast-instant, sugar and 8 g of the salt (all but a pinch).
2. Add the lukewarm water and 10 g of the olive oil; mix to a shaggy dough, then knead 8 minutes until smooth and elastic. This is about 62% hydration and 2% salt.
3. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size and it springs back slowly when poked.
4. While the dough rises, make the garlic oil: warm 30 g of the olive oil with the garlic in a small pan over low heat for 4 to 5 minutes until the garlic is pale gold, then stir in the red pepper flakes and set aside to cool.
5. Toss the broccoli with the remaining 10 g of olive oil and the last pinch of salt.
6. Place a baking steel or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes.
7. Divide the risen dough in half, shape each into a ball, cover and rest 15 minutes.
8. Dust two sheets of parchment with the cornmeal. Stretch or roll each ball very thin into a 12-inch round on the parchment.
9. Brush half the garlic oil, with half the garlic slices, over each crust, leaving a thin border.
10. Top each crust with half the spinach, then half the mozzarella, then half the broccoli. Dot each with half the ricotta in small spoonfuls.
11. Slide one pizza on its parchment onto the hot steel and bake 9 to 11 minutes, until the crust is crisp and browned and the broccoli edges are charred. Repeat with the second pizza.
12. Sprinkle each hot pizza with half the parmesan and half the lemon zest.
13. Let the pizzas rest 3 minutes on a rack, then cut each into 6 slices.