Neapolitan Burrata Pizza with Arugula | Creamy Italian Classic

In a large bowl, mix the fine wheat flour, dry yeast, and 1 teaspoon of salt. Gradually add approx. 320 ml of lukewarm water and 2 tablespoons of extra virgin olive oil.

Knead into a flexible dough with a smooth surface (approx. 8–10 minutes by hand, 5 minutes with a machine). Form it into a ball, lightly oil the surface, cover, and let it rise in a warm place until doubled in size (approx. 60–90 minutes).

Preheat the oven to the highest possible temperature (240–250 °C), together with a pizza stone if you have one. Divide the risen dough into two equal parts and stretch them by hand into two thin pizza discs with raised edges.