White Pizza with Arugula

Make the dough. Combine 1 ¹⁄₄ cups warm water (100 to 110 degrees), 2 packages of dry yeast, 1 tbl of honey and 3 tbl of olive oil in the bowl of an electric mixer fitted with a dough hook attachment or combine by hand. When the yeast is dissolved, add 3 cups of flour, then 2 tsp salt and mix on medium-low speed. While mixing, add up to 1 more cup of flour or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out on a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover the whole thing, lightly, with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Meanwhile, make the garlic oil. Place ¹⁄₂ cup of olive oil, the sliced garlic, thyme sprigs and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 mimutes making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parhcment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately or refrigerate at this point for up to 4 hours.

Press and stretch each piece of dough into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. If you've chilled the dough, take it out of the refrigerator approximately 30 minutes before beginning to shape it into circles. Brush the pizzas with the garlic oil and spirnkle each one liberally with salt and pepper. Sprinkle the cheeses on each pizza in even amounts. Drizzle each pizza with 1 tbl of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Meanwhile, whisk together ¹⁄₂ cup of olive oil, the lemon juice, 1 tsp salt and ¹⁄₂ tsp pepper. When the pizzas are done, place the arugula in a large bowl and soak with just enough of the vinaigrette to moisten. Place a large bunch of seasoned arugula on top of each pizza and serve immediately.