Ingredients

Pizza Dough
600 g (about 10 dl / 4 cups) Tipo "00" durum wheat flour
4 dl (1⅔ cups) room-temperature water
3 tsp salt
1–2 g fresh yeast (small piece)
Cornmeal (polenta) for rolling

Topping
2 dl (¾ cup) tomato sauce
2 dl (¾ cup) black olives, pitted and sliced
4 tbsp pesto
100 g (3.5 oz) salami, thinly sliced
100 g (3.5 oz) pine nuts
200 g (7 oz) grated mozzarella
65 g (2.3 oz) arugula

Step-by-step

Step 1

Pour the room-temperature water into a large bowl.

Add salt and stir until dissolved.

Add a small amount of the flour and mix.

Crumble in the yeast and stir until completely dissolved.

Step 2

Gradually add the remaining flour and knead
the dough thoroughly until smooth and elastic.

Let it rise at room temperature for 2 hours.
Cover the bowl with a damp kitchen towel to
prevent drying.

Step 3

Divide the dough into 4 equal portions and shape
into balls. Place them on a plate and let them rise
further in the fridge for 24 hours.

Step 4

Take the dough out 1 hour before baking so
it reaches room temperature.

Step 5

Preheat your pizza oven to 350°C (660°F).

Step 6

Dust a work surface with cornmeal. Gently stretch each
dough ball to the desired size, avoiding pressing
the edges to maintain an airy crust.

Step 7

Evenly spread tomato sauce over the dough and
top with olives, pesto, salami, pine nuts,
and grated mozzarella.

Step 8

Transfer the pizza to a pizza peel and bake in
the pizza oven until golden and crispy.
Rotate the pizza during baking for even cooking.

Step 9

Top with arugula immediately after baking and serve hot.