For the crust, stir together warm (not hot) water, yeast, sugar, olive oil and salt into a small glass bowl; let sit for about 5 minutes until yeast becomes foamy. In the bowl of a stand mixer add flour and yeast mixture. Using a dough hook, knead on low speed for about 4 minutes, or until flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2-3 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If dough is too soft and sticky to hold its shape, mix in more flour by the tablespoon; if it is too stiff or dry, mix in more water by the tablespoon.

To test, gently stretch a small piece until it forms a paper-thin, translucent membrane near the center. If not, mix some more.

Transfer dough to a floured counter, dust the top with flour to absorb the surface moisture, then fold dough into ball. Place in a bowl that has been brushed with olive oil, and cover with plastic wrap.

Note: I also cover the top of bowl with a towel.

Let sit at room temperature for 90 minutes, then punch down, reshape into ball and return to bowl, cover and refrigerate for at least 2 – 12 hours.

Remove from refrigerator 2 hours before making pizzas. The dough will have expanded a bit. Using wet hands, gently transfer dough to floured counter, trying to degas the dough as little as possible. Using a pastry blade or large sharp knife dipped in water, divide the dough into 4- 6 equal pieces. Gently round each piece into a ball and brush or rub each ball with olive oil. Place dough ball on either a pan or floured counter and cover with plastic wrap. Allow to sit at room temperature for 2 hours before making pizza.

Note: I cheated and made a pizza with one of the dough balls without that last rise, and the taste and texture was very good.

Place balls you will not use into ziplock plastic bags and either refrigerate (if you will use within 2 days) or freeze for up to 3 months.

For arugula pesto, blend arugala, pine nuts, garlic, olive oil together in food processor until desired consistency. Stir in Parmigiano cheese.

To prepare pizza, place pizza stone in oven and heat oven to 500 degrees F, at least 20 minutes prior to baking pizza. Dust dough (and fingers) with flour. On pizza peel dusted with cornmeal press and stretch dough to 10-inch round.

Spread a generous layer of the arugula pesto on pizza dough, leaving about an inch around edges for crust.

Slide pizza from peel onto stone (with back and forth motion) and bake for about 9 minutes, or until crust and cheese begin to brown.

Sprinkle with Parmigiano cheese, crushed red pepper if preferred.

Enjoy!