• Preheat oven to 450°F (230°C).

Make the Pizza Dough

• In the bowl of a stand mixer, whisk together the flour, salt, sugar, and instant yeast.
• Add the oil and mix with a fork.
• Add the water. Mix on medium-low, using a dough hook, for about 5 minutes or until it pulls away from the side of the bowl and is smooth and soft.
• Set aside to rise for 30-60 minutes.

Make the Pizza

• Stretch or roll your pizza dough out on a lightly floured surface. I like to stretch my dough by hand, but you can do this whatever way you choose. Stretch to about 14-16 inches. Transfer it to a baking sheet or pizza peel if you're baking on a pizza stone.
• Drizzle with olive oil, then add the dried basil and red pepper flakes.
• Grate the Gouda cheese over the top, and then slice the bocconcini and scatter it evenly over the top. Add the halved tomatoes, cut side up. Add a pinch of salt and pepper if you like - this helps bring out the flavors.
• Bake until the crust is golden and the cheese is melted and starting to brown, about 10–15 minutes, depending on your oven.
• Once out of the oven, top with fresh basil leaves and arugula tossed with a drizzle of olive oil.
• To garnish (optional), mix arugula with a bit of olive oil and scatter over the top of the pizza with fresh basil leaves. Slice and serve.