In a bowl (or stand mixer bowl), whisk well the dry yeast with honey and water. Add the olive oil and whisk again.
Add the flour and salt and mix everything until you get a soft dough. It shouldn’t be sticky, so add more flour if needed.
Cut the dough in half and make two buns. Let them rest for at least 30 minutes, covered with film wrap or a clean kitchen towel.
Once they double their size, you can start using them.
Prep & Toppings
Pre-heat the oven at 450 F. Yes, the key is a hot oven. Or you can definitely do it at the bbq instead. It should be at least at 500 F.
Grab a pizza or regular pan (even better if you have a pizza stone) and cover it with parchment paper and sprinkle semolina or cornmeal on top of the parchment paper. It will make your crust super-crispy.
Gently, stretch the dough with your fingers, from center to outside until is thin, and try to leave a thick edge. You should get two pizzas of 12” approx.
Note: You can also freeze it for up to 3 months or keep it in the fridge for 2 – 3 days.Just keep in mind to leave the dough outside and covered for about 1 hour before using it, and if it was in the freezer, 2 hours minimum.
Once you’re happy with the thickness, it’s ready to add the toppings.
First, spread the sauce. Then, add the shredded mozzarella cheese add the bocconcini.
Bake it for around 10/15 minutes or until the crust is golden and the cheese is melted.Meanwhile, you can chop some garlic and mix it with a good amount of olive oil, arugula salt, and pepper.
Once the pizza is ready, add the rest of the toppings like the arugula with olive oil and garlic. Ham, olives, cherry tomatoes, etc. Any topping you want! Or just add some basil on top and that’s it!