What is a seasonal pizza? It starts with a crust made from Sonoran White Wheat, grown right here in Arizona at Hayden Flour Mills. Then, it’s topped with whatever local produce is in season: leafy greens in the winter, asparagus in the spring, fresh tomatoes in the summer, and hearty squash in the fall. The best part about the seasonal pizza? Eating it supports local farmers, families, and members of your community.
In a small bowl, stir together warm water, yeast, and olive oil. Allow the mixture to sit for 5 minutes.
In a large mixing bowl, stir together the flour and salt. Add the water and yeast mixture to the bowl of flour and use your hands to knead the dough for about three minutes. Allow the dough to rest for 15 minutes.
Knead the dough for another three minutes. Then, divide it in half and shape it into two rounds. Place each ball of dough in a well-oiled bowl. Cover the bowls with a clean, damp dishcloth and allow the dough to rise in a warm place for at least four hours.
Place a pizza stone in the oven and heat it to 500 degrees for 20 minutes.
Meanwhile, shape** each ball of dough into a round pizza. Sprinkle each pizza with a pinch of sea salt. Divide the cheese between the two pizzas. Use your fingers to crush the chiltepins and sprinkle two crushed chiltepins on each pizza. Bake the pizzas the pizza stone for 8 minutes, or until the crust is golden brown and the cheese is bubbly (depending on the size of your pizza stone, you may have to bake one pizza at a time). Top each pizza with one cup of arugula and drizzle each pizza with one teaspoon of truffle oil.