If your pizza crust is refrigerated, bring it out of the refrigerator, dust a work surface with 2 Tablespoons of flour to prevent sticking, and knead the dough for about 15 seconds, and form a tight ball. Place a little oil in a small bowl, coat the dough with the oil, cover and let warm for about 2 hours.

When the dough has warmed and risen slightly, it’s time to preheat the oven and begin. Preheat the oven to 500°F, leaving your pizza stone inside.

Prepare and measure your ingredients. Dust your pizza peel with about 1 Tablespoon of semolina flour. If you don’t have semolina flour, cornmeal, or even flour will work. The idea is to keep the crust from sticking to the peel. Gently shape your crust into about a 12 inch diameter. First, I flatten it with my palm, then using my fingers, I gently press down and out. If you’re more experienced with dough, you can pick it up from one side, as you massage it with your fingers, and let gravity help you stretch it out as you work your way around the edge of the crust.

Place the crust on the pizza peel, pick up the peel and gently move it front to back, to make sure the dough is not sticking to the peel. Assemble the pizza by spreading the sauce evenly, then add the mozzarella and parmesan, and then the onions.

Using the pizza peel, carefully transfer the pizza to the stone in the oven. Working quickly, evenly add the sausage to the pizza. I do it this way, because sometimes more heavy toppings will fall off the pizza during the transfer. Cook for 10 minutes, or until the crust is golden brown and the sausage is cooked.

Remove from oven, and allow to cool for 5 minutes before slicing and topping with fresh arugula. Enjoy!