Garlic Arugula White Pizza

I've gushed about this pizza. And here, again: this pizza is so so delicious. But don't take my word for it. Make it. You really should make it.

I added some oil back into my dough recipe, finding that it gives the crust a fuller flavor. And have begun to press out, rather than roll out, the dough. It makes such a difference. The crust is crisp but light and chewy inside. If you have trouble pressing out your dough, let it rest for ten minutes (and make sure it's at room temperature if you'd refrigerated it). The gluten will relax and it should be pretty easy to work with.

1 1/8 cups warm water
1 packet active dry yeast
1 teaspoon sugar
3 cups flour
1 teaspoon kosher salt
4 tablespoons olive oil

olive oil
3-5 cloves garlic
fresh mozzarella, roughly chopped
coarse salt
baby arugula

With your pizza stone inside, preheat your oven to its hottest, non-broil setting.

Mix the yeast, sugar, and water. Set aside. Put the flour and salt into a food processor and pulse a few times to combine. With the processor running, add the olive oil, then (once the yeast is dissolved) the water-yeast solution. Continue with the machine running until a ball begins to form. The dough should be fairly wet. Remove the dough and form it into a ball, then dump it into a large bowl. Cover with plastic wrap and let rise in a warm, non-drafty place for an hour or so (or overnight).

Knead the dough for about a minute on a clean, floured counter, then divide it in two. (This recipe makes two pizza crusts. Repeat this with the second one or make a different pizza with that one.) Let these two dough balls rest for about 10 minutes, while you prep your other ingredients. Then, gently press the dough out into a large round, turning it as you go and adding flour as needed.

Transfer the dough to a sheet of parchment paper on top of a pizza peel or rimless baking sheet. Brush the dough with olive oil, then sprinkle with garlic. Top with mozzarella and a little bit of coarse salt. With the pizza peel, slide the pizza onto your pizza stone and bake for 10 minutes or until the crust begins to brown and the cheese bubbles. Top with a generous handful of baby arugula before serving.