Za'atar Manakeesh

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1. 1Step 1: Arrange an oven rack in the lowest position and remove any other racks. Place the baking steel, baking stone, or an overturned dark, heavy baking sheet on the rack. Preheat the oven to 550°F (288°C) or its highest temperature.
2. 2Step 2: In a small mixing bowl, combine the za'atar, olive oil, and salt, if using. Set aside.
3. 3Step 3: Lightly dust the center of the bread peel with a pinch of flour and place it next to your work area.
4. 4Step 4: Dust the counter with the flour, place a dough ball on it, and dust the top with flour. Pat down the dough and roll it into a 9-inch (23-cm) circle, maintaining an even thickness. As you roll, stop to lift the dough and rotate it to roll an even circle and to prevent it from sticking to the counter. Dock the dough with a fork or docker, pricking the top all over.
5. 5Step 5: Transfer the dough to the prepared peel. Spoon a quarter (22 grams) of the za'atar oil on the center of the dough. Use the back of the spoon or an offset spatula to coat the dough evenly, leaving a 1/8-inch (3-mm) border around the perimeter. Some spots will have more za'atar than others.
6. 6Step 6: Shake the peel to ensure that the dough moves easily. If any spot sticks to the peel, lift the dough and dust more flour underneath it.
7. 7Step 7: Transfer the dough from the peel to the baking surface in the oven. Bake until the edges turn golden brown and slightly char in spots, 3 to 4 minutes. If needed, use heatproof tongs to turn the bread for even browning.
8. 8Step 8: Use tongs to transfer the bread back to the peel. Let the bread cool on a cutting board for at least 3 minutes.
9. 9Step 9: Repeat with the remaining dough balls.
10. 10Step 10: To serve, quarter each man'oushe with a pizza wheel or chef's knife or fold it in half and wrap it in wax paper to eat on the go.