INGREDIENTS

INSTRUCTIONS

Pre heat oven with pizza stone in it to 525 degrees.  Shape a pizza,
and let it rise a second time.  When ready to cook, sprinkle a pizza
peel with cornmeal. Carefully  place the pizza on the paddle. Inside
the rim, arrange the mozzarella  slices evenly. Sprinkle with 1/8
teaspoon of the coarse salt.  Sprinkle cornmeal on pizza stone in oven.
Slide pizza onto pizza  stone.  Bake 6 minutes. (If a softer crust is
desired, dab rim with moistened  brush after 3 minutes, and then cook 3
minutes more.) Remove, and  immediately scatter the arugula on the
cheese. Sprinkle on the  remaining 1/8 teaspoon of coarse salt. Drizzle
oil over all and serve  immediately.  MASTER PIZZA DOUGH RECIPE:  In a
small bowl or coffee cup mix together the milk and water.  Sprinkle in
the dry yeast, or crumble the fresh yeast in your hand  and mix it into
the liquid. Stir once, and let sit in a warm place  until there is
considerable foam on the top, about 10 to 20 minutes.  (If your mixture
doesn't foam up at least a little, the yeast wasn't  fresh. Buy more
and start over.)  In a large bowl combine the sifted flours with the
salt. Mix well.  Spill the foaming yeast mixture into the bowl and,
working with a  wooden spoon, mix together rapidly. Smooth out as many
yeast clumps  as possible during this stage. Your dough at this point
will be very  wet.  Dust a work surface with flour. Add a little flour,
about 1/4 cup, to  the dough in the mixing bowl.  This should enable
you to scrape the dough together and place it on  the floured surface.
Add more flour if necessary. Begin kneading the  dough on the work
surface with your hands and adding tipo 00 flour or  cake flour, 1/4
cup at first, less and less as you proceed. While you  are kneading, at
first the dough will probably stick to the work  surface and your
hands. Don't worry. Keep kneading and adding more  flour. But don't
lose patience and add too much. Add slowly.  The goal is to create
dough that is just past sticky; in fact, when  it is finished, it
should be threatening to stick to the work  surface. You may even want
to work with a spatula to remove the dough  from the surface if it
sticks slightly. All together, kneading time  should be about 10
minutes, until the dough is smooth, silky, and  just past stickiness.
Do not end up with very dry, very stable dough.  Lightly oil the bottom
of a large bowl with the olive oil. Form the  dough into a ball. Place
the dough in the bowl, and cover tightly  with plastic wrap. Place the
bowl in a spot that's room temperature,  neither warm nor cool. In 2
hours or so, the dough should double in  size.  Cut the dough into 4
quarters. Place 1 quarter on a floured surface,  pulling it gently into
a round as you place it on the surface. Your  goal is a round pizza
that is 6 to 7 inches in diameter,  approximately 1/4 inch thick,
except at the rim where it should be  about 3/8 inch thick. Use one of
the following means to achieve this:  Pull it from the outer edges
until the desired shape is reached.  Working it with your fingertips,
push toward the rim, until the  center is 1/4 inch thick and the rim is
3/8 inch thick. Do it  pizzeria style by placing the dough on your 2
fists, and revolving it  on your fists until it has widened to the
desired shape (be careful  not to tear the dough at the center). Use
these techniques in  combination. continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 1535
Calories From Fat: 82
Total Fat: 9.5g
Cholesterol: 14.7mg
Sodium: 3209.5mg
Potassium: 889.7mg
Carbohydrates: 304.3g
Fiber: 19.8g
Sugar: 8.2g
Protein: 56.5g