326gbread wheat flourKing Arthur Unbleached Bread Flour preferred (14% gluten)
1 1/2tspkosher salt
1/2tspSaf Instant Yeast
for toppings (2 pies)
4ozMozzarellafresh or an assortment of melting Mexican cheeses
1cuptomatoespeeled, seeded, diced
2tbspsemolinafor dusting the peel
2ozarugulafresh, for serving
Dissolve salt and honey in water. Combine all ingredients and make a slightly sticky, soft, and supple dough. Divide the dough into 2 pieces. Form each into a ball, brush it with some olive oil, and place inside its own zipped freezer bag. Keep for them 15-30 minutes in room temperature, then put in the refrigerator for at least 12 hours. Remove the balls from the refrigerator 2 hours prior to making pizza.
Place baking stone or steel on the rack and preheat oven to 450F. Peel and clean shrimp. Heat 1 tbsp olive oil, season shrimp with salt and pepper, and cook them on one side. Transfer them to a plate to stop cooking. Prepare cheese, olives, tomatoes. Wash and pat dry arugula. Divide all ingredients for two pizzas.
Make one pizza at a time. Shape half of the dough on the counter and transfer to the peel dusted with semolina. Brush extra virgin olive oil to cover the surface of the dough lightly.
Spread diced tomatoes, olives, and caramelised garlic evenly. Top with grated cheese or pieces of mozzarella. Arrange shrimp, uncooked side up. Place some more mozzarella on top.
Bake on the hot pizza stone for ~4 minutes. Sprinkle with fresh arugula, slice and serve.