Zucchini Ribbon Pan Pizzas with Oregano Sauce

Steps

1. Make the dough: in a large bowl, whisk the bread flour, instant yeast, sugar and 8 g of the salt (the rest is for the sauce and zucchini). Add the lukewarm water and 10 g of the olive oil and mix into a shaggy dough. This is about 71% hydration and 1.8% salt.
2. Knead the dough for 8 minutes until smooth and stretchy. Cover and rise at about 75°F (24°C) for 1 1/2 hours, until doubled in size.
3. While the dough rises, make the herb sauce: in a small pot, warm 10 g of the olive oil with one third of the garlic for 1 minute, then stir in the tomato paste, canned tomatoes, oregano, dried basil and 1 g of the salt. Simmer 15 minutes until thick, then cool.
4. Prepare the vegetables: toss the zucchini ribbons with the remaining 1 g of salt in a colander for 15 minutes, then squeeze dry. In a skillet over medium heat, warm 10 g of the olive oil, cook the remaining garlic 30 seconds, add the spinach and wilt 2 minutes; drain well.
5. Pour the remaining 30 g of olive oil into two 10-inch (25 cm) cast-iron skillets or round cake pans, 15 g in each. Divide the risen dough in half, set one half in each pan, and press toward the edges; if it springs back, rest 10 minutes and press again.
6. Cover the pans and proof at about 75°F (24°C) for 45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 475°F (245°C) with a rack in the lowest position.
7. Top each pizza with half of the herb sauce, leaving a thin rim, then half of the mozzarella pushed to the very edge so it fries against the pan. Scatter half of the garlic spinach, half of the zucchini ribbons, half of the red bell pepper and half of the feta over each.
8. Bake 18 to 22 minutes, until the crust bottom is deep golden, the edges are crisp and the center of the crust reaches about 200°F (93°C).
9. Sprinkle the red pepper flakes over both pizzas, slide them onto a rack to cool 5 minutes so the bottoms stay crisp, then cut each into 6 slices.