-
1
Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
-
2
In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through.
-
3
Next, pour in the yeast/water mixture and mix until just combined.
-
4
Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball.
-
5
Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
-
6
Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
-
7
Roll out the pizza dough as thinly as possible and place it on the baking sheet.
-
8
Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
-
9
Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
-
10
Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar.
-
11
Scatter over the pizza, sprinkle with grated Parmesan and serve.
