Thin-Crust Roasted Broccoli, Pepper and Feta Pizzas

Steps

1. Make the dough: in a large bowl, whisk the bread flour, instant yeast, sugar and salt. Add the lukewarm water and 10 g (about 2 teaspoons) of the olive oil, the first of three olive oil portions. Mix into a shaggy dough; this is about 62% hydration and 2.6% salt.
2. Knead the dough on a clean counter for 8 to 10 minutes until smooth and springy. Place it in a lightly oiled bowl, cover, and let rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size.
3. While the dough rises, make the garlic oil: in a small pot over low heat, warm 25 g of the olive oil, the second portion, with the garlic and red pepper flakes for 3 minutes, just until fragrant and not browned. Set aside to cool.
4. Preheat the oven to 450°F (230°C). On a sheet pan, toss the broccoli, red bell pepper and red onion with the remaining 20 g of olive oil, the third and last portion. Roast for 18 to 20 minutes, turning once, until tender and charred at the edges. Remove the vegetables.
5. Raise the oven to 500°F (260°C) with a pizza stone or an upside-down sheet pan on the lowest rack, and preheat for at least 30 minutes.
6. Punch down the risen dough, divide it in half, and shape each half into a ball. Rest covered for 10 minutes so it relaxes.
7. Sprinkle half the cornmeal on a sheet of parchment. Roll or stretch one dough ball into a thin 12-inch round on it. Repeat with the second ball and the remaining half of the cornmeal on a second sheet.
8. Brush each crust with half of the garlic oil, leaving a thin border. Scatter half the mozzarella over each, then top each with half of the roasted vegetables and half of the feta. Sprinkle each with half of the oregano.
9. Slide one pizza on its parchment onto the hot stone and bake 9 to 11 minutes, until the crust is deep golden and crisp underneath and the cheese bubbles. Repeat with the second pizza.
10. Cool each pizza on a rack for 3 minutes so the crust stays crisp, then cut each into 6 slices.