Ingredients
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2 pkg (1/4 oz each) quick rise yeast
1/4 cup olive oil
5 cups bread flour
1 tbsp salt
1/2 cup pizza sauce
4 oz sliced pancetta
8 oz sliced mozzarella
1 cup arugula leaves
None None Olive oil, to serve (optional)
Preparation
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Lightly grease 2 baking pans. Sprinkle yeast over 1 1/2 cups warm water and oil in a medium bowl. Let stand for 5 mins, until foamy.
Sift flour and salt into a large bowl. Add yeast mixture. Mix to a soft dough. Turn out onto a lightly floured board. Knead for 10 mins, until dough is smooth and elastic. Place in a lightly greased bowl. Cover with a tea towel. Let stand in a warm place until doubled in size (about 45 mins).
Preheat the oven to 425\u00b0F. Punch down dough with fist to release gas. Knead for a few minutes. Divide dough in half. Press or roll out to form two 11-inch circles. Place on prepared pans. Spread each pizza with sauce and top evenly with the pancetta and mozzarella.
Bake for 10-15 mins, until golden. Top with arugula and drizzle with a little olive oil, if desired. Serve immediately.
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