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In a medium bowl, whisk together flour, yeast, salt, sugar, and water. Using a wooden spoon, work the mixture together until fully incorporated. Cover the dough with plastic wrap and a towel. Let rise at room temperature for 2 hours [will double in size!]. After 2 hours, remove dough from bowl and place on a nonstick rimmed baking sheet [or oil well if prone to sticking]. Stretch and press the dough out into a flat rectangle. Place a rack in the upper third of the oven and preheat oven to 500 degrees F. Top pizza with sauce and toppings [except arugula!!]. Bake for 30-35 minutes or until crust is completely cooked through and a bit charred. Remove from oven and cover in fresh arugula, eat up!!
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings