¾ cup + 2 tablespoons (177ml+30ml) very warm water
2 tablespoons (30ml) olive oil
2 tablespoons (30g) cornmeal
1 cup (250g) ricotta
¼ cup (60g) grated parmesan
1 tablespoon (5g) finely chopped parsley
1 tablespoon (5g) finely chopped basil
1 clove garlic, minced
½ lemon, zested and juiced
½ teaspoon (5g) kosher salt, divided
1 large tomato, sliced
1 tablespoon (15ml) olive oil
¼ teaspoon (1g) freshly ground black pepper
2 handfuls (75g) arugula
Basil leaves, for garnish
Oil a large bowl; set aside.
Combine 2 cups (260g) flour, yeast, sugar and salt in a large bowl. Make a well in the centre and add in water and olive oil. Stir with a wooden spoon to form a shaggy dough.
Turn the dough out onto a floured work surface and knead, adding up to another ½ cup (64g) flour, until dough comes together into a smooth ball, about 5 to 7 minutes.
Place the dough into prepared bowl, cover with plastic wrap and a clean kitchen towel and allow it to rise in a warm place until doubled in size, about 1 hour.
Heat oven to 500F (260C). Turn dough out onto counter and press into a 12-inch (30cm) round. Sprinkle a large baking sheet with cornmeal. Transfer pizza dough to sheet.
Stir together ricotta, parmesan, herbs, garlic, lemon zest and ¼ tsp salt in a medium bowl. Spread to dough within a ½-inch (1¼ cm) of edge and top with tomato slices. Bake for 17 to 20 min until golden.
In a bowl, toss arugula with lemon juice, olive oil, remaining salt and pepper. Place in centre of pizza before cutting to serve.