Thin-Crust Three-Cheese Basil Bianca Pizzas

Steps

1. In a large bowl, whisk the bread flour, instant yeast, sugar and salt. Add the lukewarm water and one third of the olive oil, then stir into a shaggy dough. This is about 65% hydration and 2% salt; the dough contains no alcohol.
2. Knead on a clean counter for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
3. Divide the dough in half, shape each half into a tight ball, cover and rest 20 minutes so it relaxes and stretches thin easily.
4. Meanwhile, place a baking steel, stone or upturned sheet pan on the lowest oven rack and preheat to 500°F (260°C) for at least 30 minutes.
5. Make the herb oil: stir the remaining two thirds of the olive oil with the garlic, dried oregano and red pepper flakes in a small bowl.
6. In another small bowl, stir the ricotta with the lemon zest.
7. Dust a sheet of parchment with half of the semolina. Stretch one dough ball on it into a thin 12-inch round. Brush with half of the herb oil, then scatter half of the mozzarella, add half of the ricotta in small dollops and sprinkle with half of the Parmesan.
8. Slide the pizza on its parchment onto the hot steel and bake 9 to 11 minutes, until the crust is deep golden, crisp underneath and the cheese bubbles and browns in spots.
9. Repeat with the remaining semolina, dough, herb oil, mozzarella, ricotta and Parmesan.
10. Scatter the torn fresh basil over both hot pizzas, cool on a rack for 3 minutes so the cheese sets, then cut each into 6 slices.