3/4 cup + 2 tablespoons (177 millilitres+30 millilitres) very warm water
2 tablespoons (30 millilitres) olive oil
2 tablespoons (30 grams) cornmeal
Toppings:
1 cup (250 grams) ricotta
1/4 cup (60 grams) grated parmesan
1 tablespoon (5 grams) finely chopped parsley
1 tablespoon (5 grams) finely chopped basil
1 clove garlic, minced
1/2 lemon, zested and juiced
1/2 teaspoon (5 grams) kosher salt, divided
1 large tomato, sliced
1 tablespoon (15 millilitres) olive oil
1/4 teaspoon (1 gram) freshly ground black pepper
2 handfuls (75 grams) arugula
Basil leaves, for garnish
Directions
Oil a large bowl; set aside.
Combine two cups (260 grams) flour, yeast, sugar and salt in a large bowl. Make a well in the centre and add in water and olive oil. Stir with a wooden spoon to form a shaggy dough.
Turn the dough out onto a floured work surface and knead, adding up to another 1/2 cup (64 grams) flour, until dough comes together into a smooth ball, about five to seven minutes.
Place the dough into prepared bowl, cover with plastic wrap and a clean kitchen towel and allow it to rise in a warm place until doubled in size, about one hour.
Heat oven to 500°F (260°C). Turn dough out onto counter and press into a 30 centimeter round. Sprinkle a large baking sheet with cornmeal. Transfer pizza dough to sheet.
Stir together ricotta, parmesan, herbs, garlic, lemon zest and 1/4 teaspoon salt in a medium bowl. Spread to dough within a 1-1/4 centimeter of edge and top with tomato slices. Bake for 17 to 20 minutes until golden.
In a bowl, toss arugula with lemon juice, olive oil, remaining salt and pepper. Place in centre of pizza before cutting to serve.
