Combine. Knead for 5-10min until smooth and bouncy. Rest for 30ish minutes, knead briefly to degas/mix. Coat with olive oil and put in refrigerator until next day (or leave out to proof for same day). Bake with toppings as high as your oven can go (550°F for me), ideally on a pizza stone.
Mix the sauce ingredients minus the water (approx 2-4tbsps each, adjust for taste) and spread half of the sauce on the uncooked dough. Add all other toppings except the arugula. Bake until cheese is melted and crust is lightly browned. Add arugula on top while the pizza is still warm. Add the water to the remaining sauce to thin it out. Drizzle the thinned sauce over the pizza.
Let it rest for 5 minutes on a cooling rack before eating for best results.
VonsFavoriteChicken
Made something similar when I worked at a pizza place. We’d use 1000 island dressing for the base sauce
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Dough Recipe
225g AP FLOUR
25g VITAL WHEAT GLUTEN
5G SALT
1/8TSP ACTIVE DRY YEAST
175G WATER
Combine. Knead for 5-10min until smooth and bouncy. Rest for 30ish minutes, knead briefly to degas/mix. Coat with olive oil and put in refrigerator until next day (or leave out to proof for same day). Bake with toppings as high as your oven can go (550°F for me), ideally on a pizza stone.
Toppings – sauce (ketchup, mustard, low-fat Kewpie mayo, water), mozzarella and cheddar cheese, beyond burger cooked/crumbled, onion, pickles, tomatoes, arugula (after baking)
Mix the sauce ingredients minus the water (approx 2-4tbsps each, adjust for taste) and spread half of the sauce on the uncooked dough. Add all other toppings except the arugula. Bake until cheese is melted and crust is lightly browned. Add arugula on top while the pizza is still warm. Add the water to the remaining sauce to thin it out. Drizzle the thinned sauce over the pizza.
Let it rest for 5 minutes on a cooling rack before eating for best results.
Made something similar when I worked at a pizza place. We’d use 1000 island dressing for the base sauce