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1
Preheat a pizza stone in a 500 degree F oven.
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2
Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top.
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3
Combine the olives, capers, tomatoes, garlic and red pepper flakes in a small bowl.
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4
Season with salt and a drizzle of olive oil.
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5
Thinly spread the puttanesca sauce over the pizza dough and top with the taleggio.
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6
Place the pizza on the pizza stone or a sheet tray and bake until the crust is brown and crispy and the cheese is melted, 7 to 10 minutes.
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7
Towards the end of the cooking time, lightly dress the arugula with olive oil and a pinch salt.
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8
Top the finished pizza immediately with the arugula, cut into pieces and serve hot.
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9
Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate).
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10
Stir in the sugar and dry yeast to combine and let sit 15 minutes.
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11
The top of the water will bubble and smell very yeasty, this is what you want.
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12
Combine the flour and salt in a large mixing bowl.
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13
Make a well in the center and pour in the olive oil and yeast water.
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14
Gradually stir the flour into the liquid, using a fork.
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15
Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour.
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16
Use your hands to knead the dough to a smooth consistency.
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17
Place the dough in a lightly oiled mixing bowl.
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18
Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes.
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19
Portion the dough and stretch to the desired size.
