Ingredients:

  • 300g Type 00 Flour
  • 100g Whole Wheat Flour
  • 280ml Lukewarm water
  • 7g Active dry yeast
  • 10g Sea salt
  • 5g Honey
  • 1 cup San Marzano crushed tomatoes
  • 1 tsp Dried oregano
  • 1 clove Garlic, grated
  • 8 oz Part-skim low-moisture mozzarella, torn
  • 1 cup Baby arugula
  • 1/4 cup Fresh basil leaves

Instructions:

  1. Combine lukewarm water, honey, and yeast in a small bowl. Let it sit for 5 minutes until a foamy, tan-colored head appears to ensure yeast activation.
  2. In a large bowl, mix the flours and salt. Gradually pour in the yeast mixture. Knead on a lightly floured surface for 8 minutes until the dough is supple and bounces back when poked. Place in a lightly oiled bowl, cover with a damp cloth, and let double in size (about 1 hour).
  3. Divide the dough into four balls; roll each into a circle, then pinch the bottom and notch the top with shears.
  4. Mix 1 cup tomatoes with garlic and oregano, then spread thinly until the dough is lightly coated.
  5. Distribute 8 oz torn mozzarella evenly across the heart.
  6. Slide onto a preheated 220°C stone and bake for 10 minutes until edges are charred and cheese is bubbling.
  7. Top with 1 cup arugula and 1/4 cup basil until the greens just start to soften.