Dough:

1. If the metal bowl of your stand mixer is cool, pour the lukewarm water in and swirl it around to warm up the bowl. Add honey, olive oil, and active dry yeast, mixing gently. Leave undisturbed for about 10 minutes until the mixture gets foamy.
2. Add 1 ½ cups (180g) flour and salt. Attach dough hook, then mix on medium-low until the dough starts to come together. Whilst mixing, add up to ½ cup (60g) more flour to create a soft dough. Keep kneading dough until it’s smooth and cleans the sides of the bowl, roughly 10 minutes.
3. Tip dough out onto a floured work surface. Dust dough with flour, then knead 10 or so times. At this point the dough will be smooth and elastic.
4. Form dough into a ball and place into a well-oiled bowl. Roll dough around in bowl to coat all sides with oil. Cover with beeswax wrap or cotton bowl cover and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, about 30 minutes.

Garlic Oil:

1. While dough is proofing, make the garlic oil. In a small pot, combine olive oil, garlic slices, and red pepper flakes. Simmer on low for 8–10 minutes, keeping a close eye so the garlic doesn’t burn.
2. Remove from heat and pour into a heatproof vessel. Set aside.

Assembly & Baking:

1. Heat oven to 450°F.
2. Spray two baking sheets with vegetable oil spray or baking spray. Then drizzle some olive oil on top. (This is to prevent sticking and for flavour/crunch, respectively.)
3. After dough has doubled in size, punch it down to release excess gas build-up. Turn out onto a lightly floured surface and divide dough into 2 equal pieces (about 215g each). Form into balls, cover with a damp kitchen towel, and let rest for 10 minutes.
4. After the dough has rested, take one dough ball (leaving the other covered) and place on prepared baking sheet. Shape into a 10" circle. Start by gently stretching the dough into shape and continue stretching until you have a 10" circle. ^[2]
5. Brush dough circle with garlic oil. Top with kosher salt and freshly cracked black pepper. Sprinkle 1 cup (113g) shredded mozzarella on top, leaving a 0.5–1" bare border. Portion out ½ cup (125g) ricotta, then dollop it on top of mozzarella all over the pizza. Drizzle 1 tablespoon garlic oil over pizza.
6. Bake for 10–12 minutes until crust is browned and cheese is melted. If you want the cheese to be a smidge more browned, pop pizza under the broiler for a moment.
7. While first pizza is baking, prep the second pizza.
8. Remove first pizza from oven, and place second pizza in to bake. Transfer first pizza to wire rack and allow to cool just a little. Repeat with second pizza.
9. While pizzas are cooling a wee bit, make dressing by whisking together olive oil, lemon juice, salt, and pepper in a large bowl. Add arugula and toss until evenly coated with dressing. Top each pizza with half of arugula salad. Sprinkle more salt and pepper on top, if you desire.
10. Immediately before serving, sharpen lemon food crayon and scatter some shavings over each pizza. Alternatively, you could pass the food crayon and sharpener around the table and let each person do their own!