It’s so fun to make everything from scratch, and this recipe makes it so easy. This is also from Ina Garten’s Back to Basic cookbook. I’ve clearly been reading this too much and it might borderline on favoritism.
1 1/4 cups warm water
2 packages yeast
1 tblsp honey
4 cups all purpose flour, plus extra for kneading
4 garlic cloves, thinly sliced, Goodfella’s style
5 sprigs fresh thyme
1/4 tsp crushed red pepper flakes
3 cups grated Italian fontina cheese (8 oz)
1 1/2 cups grated mozzarella (7 oz)
11 oz creamy goat cheese, crumbled
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
8 oz baby arugula
Combine water, yeast, honey, and 3 tblsp olive oil in electric mixer. Once yeast dissolves, add 3 cups flour, 2 tsp salt, and mix on low-medium speed. While mixing, add last up of flour. Knead dough for 10 minutes, sprinkling with flour to keep from sticking. Turn dough out on floured board and knead it a dozen more times. Place in well oiled bowl, and turn to cover. Cover bowl with towel and let dough rise at room temperature for 30 minutes.
Put 1/2 cup olive oil, garlic, thyme, and red pepper flakes in small saucepan over low heat. Cook for 10 minutes. Set aside.
Preheat oven to 500 degrees. (Note: be sure oven is clean. I’ve smoked our kitchen out before. Not cool.)
Divide dough into 4-6 pieces. Place on baking sheets covered with parchment paper and cover with damp towel. Al to rest for 10 minutes. Use immediately or refrigerate for up to four hours.
Press and stretch each ball of dough into pizza circle and place on parchment lined baking sheet. Brush pizzas with garlic oil, sprinkle with salt and pepper, then add each of the three cheeses. Drizzle pizzas with 1 tbslp more of garlic oil. Bake for 10-15 minutes, until cheese begins to turn golden brown.
Whisk 1/2 cup olive oil, lemon juice, 1 tsp salt, and 1/2 tsp pepper together. Add to arugula and mix. Once you take pizzas out, add clumps of arugula to each pizza.