Thin-Crust Green Herb Pizzas with Mozzarella and Feta

Steps

1. Make the dough: in a large bowl, whisk the bread flour, whole wheat flour, instant yeast and 7 g of the salt (all but a pinch). Add the lukewarm water and one third of the olive oil (about 15 g), and stir into a shaggy dough.
2. Knead the dough on a clean counter for 8 to 10 minutes until smooth and elastic. This is about 65% hydration and 2% salt.
3. Place the dough in a lightly covered bowl and let it rise at about 75°F (24°C) for 1½ to 2 hours, until doubled in size and it springs back slowly when poked.
4. While the dough rises, make the herb sauce: in a small food processor or by finely chopping, combine the parsley, basil, garlic, lemon juice, red pepper flakes and the remaining pinch of salt (about 1 g). Blend in the remaining two thirds of the olive oil (about 30 g) until a loose, spreadable sauce forms. Cover and set aside.
5. About 45 minutes before baking, set a pizza stone or steel (or an upturned sheet pan) on the middle rack and preheat the oven to 500°F (260°C).
6. Divide the risen dough into 2 equal pieces, shape each into a smooth ball, cover, and rest 30 minutes so it relaxes and stretches easily.
7. Dust a pizza peel or flat baking sheet with half of the cornmeal. Stretch one dough ball into a thin 12-inch round and lay it on the cornmeal.
8. Spread half of the herb sauce over the dough, leaving a thin border. Scatter on half of the mozzarella, then half of the feta.
9. Slide the pizza onto the hot stone and bake 8 to 10 minutes, until the crust is crisp and browned on the edges and the cheese is bubbling.
10. Repeat with the remaining cornmeal, the second dough ball, the remaining half of the herb sauce, the remaining half of the mozzarella and the remaining half of the feta.
11. Let each pizza cool on a rack for 3 to 5 minutes so the crust stays crisp, then cut each into 6 slices.