Spicy White Arugula Pizza

There’s nothing quite like a Spicy White Arugula Pizza fired up on a Yoder Smokers wood fired oven. Built on a base of creamy garlic sauce, it features fresh mozzarella for its buttery melt and delicate, milky flavor, paired with freshly grated Parmigiano Reggiano, which adds a sharp, nutty depth. As it cooks in the blazing wood fire, the cheeses bubble and brown, taking on subtle smokiness from the oven. A sprinkle of sea salt, cracked black pepper, and red pepper flakes brings just the right balance of heat and seasoning. Once out of the oven, the pizza is finished with a handful of fresh arugula and a drizzle of olive oil, adding a bright, peppery lift to each rich, spicy bite. The crust emerges crisp and charred, with that unmistakable flavor only a Yoder can deliver. It’s a perfectly balanced pie—creamy, spicy, smoky, and fresh in every slice!

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Recipe from @bigpaulonthegrill on Instagram

Learn more about the Yoder Smokers Wood-fired Oven

INGREDIENTS

DOUGH:
  • 3 ½ cups (440g) all-purpose or bread flour
  • 1 ⅓ cups (315ml) warm water (100–105°F)
  • 2 ¼ tsp (1 packet) active dry yeast
  • 1 tsp sugar
  • 1 ½ tsp salt
  • 1 tbsp olive oil
TOPPINGS:
  • Fresh mozzarella
  • Fresh Arugula
  • Fresh Grated Parmigiano Reggiano
  • Olive oil drizzle
  • Sea salt
  • Red Pepper Flakes
  • Black Pepper

INSTRUCTIONS

Dough Prep:

1. Activate Yeast: In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Make Dough: In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms.

3. Knead: Knead by hand for 8–10 minutes (or use a mixer with dough hook for 5–6 min) until smooth and elastic.

4. Rise: Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.

5. Divide & Shape: Divide into 2 balls. Let rest 15–20 minutes before shaping into pizza rounds.

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Fuel & Heat:

• Fill hopper with fruitwood pellets (apple or cherry work well for pizza).

• Install the pizza oven attachment as per Yoder’s instructions.

• Set grill temp to high (450°F–500°F at the grate); the pizza stone inside should ideally reach 650–700°F. Use an infrared thermometer to check the stone temp.

• Let the pizza oven and stone preheat for 30–45 minutes to stabilize at pizza-baking temps.

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Pizza Assembly & Baking:

• Stretch the dough on a lightly floured surface into a 12” round. Don’t overwork it!

• Build the pizza on a floured pizza peel (or cornmeal-dusted), assemble your pizza: olive oil → red pepper flakes , salt , pepper → Cheese

• Slide the pizza onto the hot stone inside the Yoder pizza oven.

• Bake for 3–6 minutes, rotating halfway through with a turning peel for even cook. Cheese should bubble and crust should be spotted with char (“leopard” marks).

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Final Touches:

• Remove pizza with peel and top with Arugula

• Rest 1–2 minutes, slice, and drizzle with olive oil and grated Parmesan cheese if desired.

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Tips:

• Keep the door closed as much as possible to maintain high stone temps.

• Flour or semolina on the peel helps prevent sticking.

• Want crispier crust? Let dough ferment cold in fridge for 1–3 days for added flavor and texture.