Thin-Crust Mushroom Pizzas with Rosemary and Garlic

Steps

1. Make the dough: in a large bowl, whisk the bread flour, semolina, instant yeast, sugar and 8 g of the salt (save the remaining 2 g for the sauce and mushrooms).
2. Add the lukewarm water and 15 g of the olive oil (about 1 tablespoon; the rest is used later) and stir into a shaggy dough. Knead on the counter 8 to 10 minutes until smooth and elastic. This is about 65% hydration and 2% salt.
3. Cover the bowl and let the dough 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 sauce: warm 10 g of the olive oil in a small saucepan over medium heat, add half the garlic and cook 30 seconds. Stir in the tomato paste, canned tomatoes, oregano and 1 g of the salt; simmer 15 minutes until thick, then blend or mash smooth and let cool.
5. Cook the mushrooms: heat the remaining 15 g of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook undisturbed 4 minutes, then stir and cook until browned and dry, about 5 more minutes. Stir in the remaining garlic, the rosemary, the black pepper and the remaining 1 g of salt; cook 1 minute and set aside.
6. About 45 minutes before baking, place a baking steel, stone or upturned sheet pan on the lowest rack and preheat the oven to 500°F (260°C).
7. Divide the risen dough in half, shape each into a ball, cover and rest 15 minutes. Stretch or roll each ball very thin into a 12-inch round on parchment.
8. Top each round with half the sauce, leaving a thin border, then half the mozzarella and half the mushrooms. Sprinkle each with half the Parmesan.
9. Slide one pizza on its parchment onto the hot steel and bake 8 to 10 minutes, until the crust is deep golden and crisp and the cheese bubbles. Repeat with the second pizza.
10. Scatter half the basil over each pizza, cool 3 minutes on a rack so the crust stays crisp, then cut each into 6 slices.