Thin-Crust Roasted Butternut Parmesan Pizzas

Steps

1. Make the dough: in a large bowl whisk the all-purpose flour, half the semolina flour, the instant yeast and 6 g of the salt. Add the lukewarm water and one third of the olive oil and stir into a shaggy dough.
2. Knead 8 to 10 minutes until smooth and slightly tacky; this is about 63% hydration and 2% salt by weight of the all-purpose and semolina flours in the dough.
3. Cover and let rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size and springing back slowly when poked.
4. While the dough rises, preheat the oven to 425°F (220°C). Toss the butternut and red onion with another third of the olive oil, the remaining 2 g of salt and the rosemary, spread on a sheet pan and roast 20 to 25 minutes until tender and browned at the edges.
5. Make the sauce: blend or mash the drained diced tomatoes with the tomato paste, garlic and oregano until fairly smooth.
6. Raise the oven to 500°F (260°C) with a baking steel, stone or upturned sheet pan on the lowest rack; preheat 30 minutes.
7. Divide the risen dough in half, form each into a ball and rest 10 minutes covered. Dust the counter and a pizza peel or parchment with the remaining half of the semolina flour, then roll or stretch each ball very thin, about 12 inches across.
8. Top each crust with half the sauce, half the mozzarella, half the roasted butternut and onion, then half the Parmesan.
9. Slide one pizza onto the hot steel and bake 9 to 11 minutes until the crust is crisp and browned underneath and the cheese bubbles; repeat with the second pizza.
10. Brush the crust edges with the last third of the olive oil, sprinkle with the red pepper flakes and cool 3 minutes on a rack. Cut each pizza into 6 slices.