Method:

Prepare the Dough: Remove the pizza dough from the fridge and let it sit for 30 minutes at room temperature. This helps the dough stretch more easily.

Shape the Dough: Sprinkle corn semolina on your work surface, then roll the dough into a 28-30 cm circle using a rolling pin and your hands.

Add the Toppings: Place fresh mozzarella and smoked provola slices evenly over the dough.

Bake the Pizza: Preheat your oven to 250°C (482°F). Bake the pizza on a baking stone for 5-6 minutes, or until the cheese is bubbly and the crust is golden.

Finish the Pizza: After baking, top with halved cherry tomatoes and fresh arugula for a vibrant, fresh flavor contrast.

Tips and Variations:

For a crisper crust: Use a pizza stone, or if you don't have one, a baking sheet will work too.

Cheese Options: If provola isn't available, you can substitute with smoked mozzarella or gouda for a similar smoky effect.

For a Gluten-Free Option: Use a gluten-free pizza base or make your own from almond flour and tapioca flour.

Add Protein: For a heartier pizza, try adding thinly sliced salami or prosciutto after baking for a delicious contrast to the creamy cheese.