- To make dough, combine water and oil in mixing bowl of a stand mixer. Add yeast and dissolve.
- Once yeast is completely dissolved, add both flours and salt. Mix with dough attachment until all is incorporated.
- Remove dough from mixing bowl and transfer to a bowl that has been lightly coated with olive oil. Cover dough directly with plastic and set aside for 1 hour. After 1 hour, dough should double in size. At that point, divide equally into 5 balls. Place balls in an airtight container and refrigerate overnight (freeze what you do not plan to use within 2-3 days).
- For pizzas, preheat oven to 450 degrees.
- Remove dough from refrigerator about 1 hour prior to using (it will stretch easier when at room temperature).
- Flatten a ball on a lightly floured surface, then hold round in your hands, pinching around edges to create a border. Working with dough in the air allows gravity to help stretch it into a larger disk. Once diameter reaches about 8 inches, lay dough down on workspace. Working from the center outward, gently use fingertips and palms to make dough around 12 inches in diameter and a little more than ¼-inch thick, with a thicker border.
- To make sauce, pass San Marzano tomatoes through food mill into bowl. Season with salt and pepper to taste.
- To assemble, gently transfer dough to a round perforated pan. Ladle 3 ounces of sauce dough, using bottom of ladle to swirl sauce evenly to inner border. Evenly distribute 4 ounces of sliced mozzarella and 4 ounces of grilled jowl.
- Bake for 8-10 minutes or until crust begins to blister. Remove from oven and top with fresh arugula.