Equipment
* optional
Ingredients
Pizza Dough
- 300 g bread flour
- 200 ml warm water, around 35 C
- 5 g active dry yeast
- 6 g fine sea salt
- 10 ml extra virgin olive oil
Pizza Base Topping
- 200 g fresh mozzarella cheese, torn into bite-sized pieces and patted very dry
- 15 ml extra virgin olive oil
Arugula Salad
- 100 g arugula, washed and dried completely
- 15 ml extra virgin olive oil
- 10 ml fresh lemon juice
- 30 g parmesan cheese, shaved into thin ribbons
- flaky sea salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
In a mixing bowl, dissolve the active dry yeast in the warm water. Let sit for 5 minutes until slightly foamy, then stir in the olive oil.
Add the bread flour and fine sea salt to the yeast mixture. Mix until a shaggy dough forms, then turn out onto a floured surface and knead until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let proof at room temperature until doubled in size.
Place a pizza stone on the middle rack of your oven and preheat to 250°C/480°F for at least 45 minutes to ensure the stone is properly heated.
Divide the proofed dough in half. Gently stretch and shape one half into a 25cm circle, leaving a slightly thicker border for the crust. Transfer to a lightly floured pizza peel or inverted baking sheet.
Lightly brush the center of the shaped dough with olive oil. Scatter half of the dried, torn fresh mozzarella evenly across the dough, leaving the border exposed.
Carefully slide the pizza from the peel onto the hot pizza stone in the oven. Bake at 250°C/480°F until the crust is deeply golden and blistered, and the cheese is fully melted and bubbling.
While the pizza bakes, place the arugula in a clean mixing bowl. Toss with the extra virgin olive oil, fresh lemon juice, flaky sea salt, and freshly cracked black pepper.
Remove the pizza from the oven and immediately top with a generous mound of the dressed arugula salad and shaved parmesan cheese. Slice and serve hot.
Chef's Notes
- Fresh mozzarella is packed in water and contains significantly more moisture than low-moisture block mozzarella. Tearing it in advance and pressing it gently between paper towels ensures your pizza base remains crisp.
- For enhanced flavor development in the crust, prepare the dough the day before and allow it to ferment in the refrigerator for 24 hours instead of a room temperature proof.
- If you want a slight garlic kick without overwhelming the delicate arugula, rub the freshly baked outer crust with a cut clove of raw garlic exactly as it comes out of the oven.
Storage
Refrigerator: 2 days — Store leftover pizza without the arugula topping to prevent wilting.
Freezer: 1 month — Raw dough can be frozen for up to 1 month. Assembled pizza does not freeze well.
Reheating: Warm the pizza base in a 200 C / 400 F oven for 5 minutes, then top with freshly dressed arugula.
