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1
To make the dough:
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Combine the water, yeast, honey, and 2 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook, about 10 minutes.
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3
When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed.
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4
While mixing, add up to 1 more cup of flour, or just enough to make a soft dough.
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5
Knead the dough for about 8 minutes until smooth, sprinkling it with the flour if the dough is too stick.
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6
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times.
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7
It should be smooth and elastic.
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8
Put the dough in a well-oiled bowl and turn it to cover it lightly with oil.
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Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise at room temperature for 30 minutes to 1 hour until the dough doubles the volume.
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10
Meanwhile, make the garlic oil.
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Add 4 tablespoons of olive oil, the garlic, thyme, and red pepper flakes in a small saucepan, whisk until well combined, and bring to a simmer over low heat.
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12
Cook for about 20 minutes, and keep the heat low, do not let the garlic burn.
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Set aside.
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14
Preheat the oven to 500 F degrees.
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15
Remove the dough from bowl onto a board and divide it into 6 equal parts.
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Arrange them on a baking sheet lined with parchment paper and cover them with a damp towel.
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Allow the dough to rest for another 10 to 20 minutes.
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It can be refrigerated for up to 4 hours.
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Press and stretch each ball into an 8-inch circle and put 2 circles on each parchment-lined baking sheet.
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20
(If you've refrigerated the dough, take it out of the refrigerator approximately 30 minutes ahead to bring it to room temperature.)
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21
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper to taste if desired.
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22
Sprinkle the pizzas evenly with asiago, mozzarella, and half of the goat cheese.
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23
Drizzle each pizza with about 1 teaspoon of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
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24
Meanwhile, to make the vinaigrette:
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25
Mix together 2 tablespoons of the olive oil, the lemon juice, 1 pinch of salt and black pepper.
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26
When the pizzas are done, add the arugula in a large bowl and toss evenly with lemon vinaigrette.
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27
Top a large bunch of arugula on each pizza.
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28
Serve warm.
