Pour-in-the-Pan Pizza with Parmesan Cream, Fontina and Arugula

This dough looks almost like a batter when it’s ready to use. You literally pour it into a greased rimmed baking sheet and, after letting it rest for 20 minutes, you push the dough with oiled fingers to the edges of the pan—no rolling or tossing required. The recipe breaks the usual rules for pizza dough: It’s made with lots of water—hence, its batter-like consistency—and rises for at least four hours on the counter, which is considerably longer than the typical pizza dough. During that time, the dough will rise, fall, then rise again. This dough was inspired by the Milk Street recipe for a light, open-crumbed focaccia, our version of the one we enjoyed in Bari, Italy. Instead of making a single large pizza, you could make two 12-inch pies using low-lipped, disk-shaped pizza pans, like the ones used in American-style pizzerias; see the directions below.