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1
In a bowl, mix the warm water and yeast; let stand until foamy, 5 minutes.
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2
Stir in the cold water, 3 tablespoons of the all-purpose flour and the rye flour.
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3
Cover and let stand until bubbly, 30 minutes.
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4
Stir in the remaining 2 1/4 cups of flour, the olive oil and salt.
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5
Turn the dough out onto a lightly floured work surface and knead until soft and smooth.
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6
Transfer the dough to a large oiled bowl, cover with plastic wrap and let stand until doubled in bulk, about 1 1/2 hours.
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7
Preheat the oven to 500 and set a pizza stone on the bottom of the oven.
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8
On a floured work surface, punch the dough down and divide into thirds.
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9
Shape each piece into a ball.
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10
Cover 2 pieces with plastic wrap and let stand for 15 minutes.
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11
Wrap the remaining piece in plastic and freeze for later use.
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12
In a small bowl, combine the garlic with the lemon juice and mayonnaise.
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13
Season the aioli with salt.
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14
In a medium skillet, heat the 1 tablespoon of olive oil.
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15
Add the onion, cover and cook over moderate heat, stirring occasionally, until softened, 8 minutes.
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16
Season with salt.
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17
Generously flour a pizza peel.
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18
On a lightly floured work surface, roll out or stretch 1 ball of dough to a 12-inch round.
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19
Transfer the round to the pizza peel and brush the dough with olive oil.
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20
Scatter half of the onion, tomatoes and tuna over the pizza and slide onto the hot stone.
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21
Bake the pizza for about 7 minutes, until crisp and bubbling.
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22
Remove from the oven and drizzle the pizza with half of the aioli.
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23
Top with half of the basil and arugula, cut into wedges and serve.
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24
Repeat with the remaining dough and toppings.
