Roll your pizza dough into a tight ball and place it in a lightly floured plastic container or high rimmed pan with plastic wrap. Let it proof (rest) at room temperature like this for 1-2 hours.

Carefully dump the proofed dough ball onto a clean, well floured surface. Shape or roll the dough into a round disk. Tip: If you like a puffy outer crust, make sure not to pinch or flatten the edges as you stretch it out.

Transfer the dough to a pizza peel if you're using a stone, or to a piece of parchment paper if you're cooking directly on the rack.

Spread olive oil and dried oregano on the pizza crust. Feel free to add any other seasonings you like such as basil or black pepper as well.

Sprinkle or shred fresh pecorino cheese to your liking, but not too much. Feel free to use Parmigiano-Reggiano or regular parmesan if you prefer.

Cut up the fresh mozzarella into cubes or batons and spread them evenly over the pizza dough. Don't cover the entire surface unless you really like extra cheese - aim for a 50/50 split between uncovered and covered crust.

Bake the pizza in a pre-heated oven at 500F degrees, or on a pizza stone pre-heated for at least 1 hour at 500F. Bake until the crust starts to turn a very light brown color and the cheese is melted and bubbly.

When the pizza is finished, take it out of the oven and immediately add a few dollops of ricotta cheese and some leaves of fresh arugula to your liking.

Feel free to add or subtract any ingredients you wish.