White pizza with arugula

Ingredients:

Dough

• 1 and 1/4 cups warm water (37°C-43°C)
• 2 packets of dry yeast
• 1 tbsp. honey
• 4 cups flour + extra for work
• 4 cloves garlic, chopped
• 5 sprigs of fresh thyme
• 1/4 tsp red pepper flakes

Topping

• 3 tbsp. grated fontina cheese (220 gr.)
• 1.5 tbsp. grated mozzarella (200 gr.)
• 300 g creamy goat cheese, such as Morache, crumbled

Vinaigrette dressing

• 0.5 cups olive oil
• 1/4 cup freshly squeezed lemon juice
• 220 g of arugula
• 1 lemon, sliced

Preparation:

1. Knead the dough. In the bowl of an electric mixer fitted with a dough hook, combine the water, yeast, honey, and 3 tablespoons of olive oil. Once the yeast has dissolved, add 3 cups of flour, then 2 teaspoons of salt and mix on medium-low speed. While mixing, add up to 1 cup more flour until you have a soft dough. Knead the dough for about 10 minutes until smooth, dusting it with flour as needed to prevent it from sticking to the bowl.
2. Start kneading by hand. When the dough is ready, place it on a floured board and begin kneading it with your hands about 10 times. It should become smooth and elastic.
3. Let the dough rise. Place the dough in a well-oiled bowl and turn it to coat the entire surface with a thin layer of oil. Cover the bowl with a kitchen towel and let the dough rise at room temperature for 30 minutes.
4. Prepare garlic oil. In a small saucepan, combine 0.5 cups of olive oil, garlic, thyme, and red pepper flakes and bring to a simmer over low heat. Cook for 10 minutes, being careful not to burn the garlic.
5. Preheat oven to 260°C (Make sure the oven is clean!)
   
   Divide the dough. Place the dough on a board and divide it into 6 equal parts.
6. Place the dough on parchment-lined baking sheets and cover with a damp towel. Let the dough rest for 10 minutes. Use immediately or refrigerate for up to 4 hours.
7. Stretch the dough. Press and shape each dough ball into a 20cm (8 in) circle and place 2 circles on each parchment-lined baking sheet. (If you refrigerated the dough, remove it from the refrigerator about 30 minutes beforehand to allow it to come to room temperature.)
8. Place toppings. Brush the pizza dough with garlic oil and season with salt and black pepper. Sprinkle the fontina, mozzarella, and goat cheese evenly on top. Drizzle each pizza with an additional 1 tablespoon of garlic oil and bake for 10-15 minutes until the crust is crisp and the cheese begins to brown.
9. Prepare the vinaigrette dressing. Meanwhile, mix 0.5 cups olive oil, lemon juice, 1 teaspoon salt and 0.5 teaspoon black pepper.
10. Add herbs. When the pizzas are done, place the arugula in a large bowl and toss with the vinaigrette. Place a large handful of the greens on each pizza, add a lemon wedge, and serve immediately.
    
    

    Note

    
    Make sure the mixer bowl you're dissolving the yeast in isn't cold. The water should also be warm to allow the yeast to bloom. Salt inhibits yeast growth, so add half the flour, then the salt, and then the remaining flour. To check if the yeast is still active, place it in the water and let it sit for a few minutes. If it starts to foam, it's "live."