Turn the Wolf M-Series oven to Stone Mode at 550°. Using a rolling pin dusted with flour, roll the pizza dough on a floured surface until it is very thin, at least 1/8 of an inch thick. If you would like, push your fingers into the edges of the rolled dough to create a lip for the crust.
Carefully place the dough onto a pizza peel or a baking tray dusted with a good amount of flour. Cornmeal also works to make sure the pizza dough does not stick.
Add the pesto using a ladle and spread evenly around the dough in a circular motion. Top with the cheeses, and place into the oven. Bake for about 6-7 minutes, or until the pizza crust is golden brown.
Toss the arugula with olive oil and lemon juice in a bowl, set aside
Remove the pizza from the oven and garnish with the dressed arugula. Cut into slices and enjoy.
Pizza Dough
Ingredients:
3 ½ – 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 tablespoon dried yeast
2 ½ teaspoons kosher salt
1 ½ cups water, 110° F
Instructions:
Combine the yeast, sugar and ½ cup of water in a small bowl and stir. Set aside for 10 minutes while you prepare the other ingredients.
Combine the bread flour and kosher salt in the bowl of a stand mixer. While the mixer is running, add the yeast/sugar mixture as well as the rest of the water.
Add 2 tablespoons of olive oil and beat until the dough forms into a ball. If the dough feels too sticky, add additional flour, 1 tablespoon at a time until the dough comes together to in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons of olive oil and place your dough into the bowl. Cover with plastic wrap or a kitchen towel and place into a warm area to let it double in size, about 1 hour. The Wolf wall ovens, as well as the Wolf-Dual Fuel Range oven, have a Proof Mode that is perfect for this step.
Turn the dough onto a lightly floured surface and divide it into 2 equal pieces. Cover with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. The dough is now ready to be rolled out, topped with ingredients of your choice, and baked.
