Whole Wheat Pan Pizzas with Feta and Thyme Mushrooms

Steps

1. Make the dough first: in a large bowl whisk the bread flour, whole wheat flour, instant yeast and 8 g of the salt. Add the lukewarm water, the honey and 10 g of the olive oil; stir into a sticky dough and knead in the bowl 6 minutes until smoother. This is about 75% hydration and 2% salt.
2. Cover and let rise at about 75°F (24°C) for 1 1/2 hours, until doubled in size and it springs back slowly when poked.
3. While the dough rises, make the sauce: simmer the chopped tomatoes, tomato paste, half the garlic and the remaining 1 g salt in a small pot over medium heat 20 minutes, mashing, until thick and jammy; cool.
4. Heat 10 g of the olive oil in a skillet over medium-high heat and cook the mushrooms 8 minutes until browned and dry. Stir in the remaining half of the garlic, the dried thyme and the black pepper, then set aside.
5. Prepare the pans: pour 15 g of the olive oil into each of two 10-inch oven-safe skillets or cake pans (the remaining 30 g) and sprinkle half the cornmeal over the oil in each.
6. Divide the dough in half, set one half in each pan, turn to coat and press toward the edges; rest 15 minutes, press again to fill the pans, then proof uncovered about 30 minutes until puffy.
7. While the dough proofs, preheat the oven to 475°F (245°C) with a rack in the lowest position.
8. Spread half the sauce on each crust. Scatter half the mozzarella over each, then half the mushrooms over each. Drop half the ricotta in spoonfuls over each pizza and scatter half the feta over each.
9. Bake 18–22 minutes until the cheese bubbles, the edges are deep golden and the bottoms are crisp when lifted with a spatula.
10. Rest 5 minutes in the pans, then move to a rack so the bottoms stay crisp. Sprinkle with the parsley and cut each pizza into 6 slices.