step 1
Add the All-Purpose Flour (3 cups) to the bowl of a stand mixer fitted with a dough hook.
step 2
In a separate bowl, combine Active Dry Yeast (1/2 Tbsp) with the Water (1 cup) and stir together. Set aside for a few minutes until the yeast starts to bubble.
step 3
Add the yeast to the dough and turn the mixer onto a low setting. Knead the dough on low speed for 5 to 6 minutes.
step 4
Add Sea Salt (1 Tbsp) and Freshly Ground Black Pepper (1 tsp) and continue kneading for 2 more minutes.
step 5
Remove the bowl from the stand. Shape the dough into a round ball and set in the bowl. Pour the Extra-Virgin Olive Oil (1 Tbsp) over the dough and turn the dough over until it is well coated with olive oil.
step 6
Cover with plastic wrap and refrigerate for 12 hours. It will double in bulk and start to develop a yeasty aroma.
step 7
The dough is ready to use at this point, but for a more flavorful dough, punch it down and reform into a tight ball. Put the dough back in the bowl, cover and refrigerate for another 12 hours.
step 8
Remove the dough from the refrigerator and let it sit at room temperature for about half an hour.
step 9
Meanwhile, prepare the toppings. Separate the Pancetta (1 cup) slices so they are easily accessible (they tend to stick).
step 10
Slice the Cantaloupe (1/2) into thin slices. If you want to be fancy, use a biscuit cutter to cut the cantaloupe into "pepperoni rounds".
step 11
Place the Baby Arugula (14 cups) into a salad bowl and set aside. In a small bowl combine the Extra-Virgin Olive Oil (3 Tbsp) Red Wine Vinegar (1 Tbsp), Dijon Mustard (1 tsp), minced Garlic (1 clove), Sea Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp).
step 12
Whisk to combine and set aside. (Don't dress the greens until you're ready to serve -- otherwise they will wilt.)
step 13
Preheat the grill to 400 degrees F (200 degrees C). Dust your work surface with flour. Separate the dough into 4 equal portions and roll each one into a ball.
step 14
Place one ball of dough on the work surface and use a rolling pin, lightly dusted with flour to roll the dough into a disc about 1/4 - 1/3 inch thick. Set the dough onto a baking sheet and continue rolling out the other balls of dough.
step 15
Assemble these ingredients by the grill: pizza dough, olive oil (and pastry brush), pancetta, cantaloupe, Mozzarella Cheese (4 cups), Red Onion (1/4), Parmesan Cheese (1 cup).
step 16
Place a pizza dough on the grill. Sprinkle with 1 teaspoon of olive oil and quickly brush the oil over the dough with a pastry brush.
step 17
Lay one quarter of the pancetta over the dough in an even layer. Top with a quarter of the cantaloupe, mozzarella, onions and parmesan cheese.
step 18
Close the lid on the grill and cook for 6-7 minutes. Monitor the grill in case of any flare ups. Use a large spatula to transfer the pizza to a baking sheet or pizza peel.
step 19
Continue with the remaining pizzas.
step 20
Add the dressing to the arugula and toss. Serve pizzas individually with a nest of arugula on top, or cut into wedges and top each wedge with greens. Enjoy!
