Pizza - Stracchino and Arugula

A preheated pizza stone or an inverted baking tray provides more heat from below and a crispier base.

Season the sauce sparingly, as stracchino and mozzarella are already mildly salty.

Leave a 1–2 cm border free so the edge can rise nicely.

Let the mozzarella drain briefly or pat it dry so the pizza doesn't become soggy.

If the cheese browns too quickly, reduce the temperature slightly or move the pizza one rack higher.

Add the arugula only after baking so it stays fresh and doesn't turn bitter.