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In a medium bowl, add ½ cup warm water, yeast, and a pinch of sugar and activate the yeast.
In a large bowl, add the remaining water, activated yeast, flour, oil, sugar, and salt, and stir. Knead the dough for about 4-5 min.
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15-20 mins.
Punch it down (and knead it a little bit) to release the air from the dough. Do this process three times.
Once the dough is ready, cover it and allow the dough to rest for about 30 min until double in size.
Then take the dough to a floured counter and stretch it out. Divide the ready dough into 2 pieces. Ferment these parts for 10 minutes and roll them into an oval or circle shape using hands.
Spread pesto sauce and put cheese varieties (including parmesan), and cherry tomatoes.
Stretch the pizza to the tray or pizza stone.
Heat the oven to broil and cook the pizza on the top rack for 3-4 minutes first.
After that, change the oven temperature to 400F.
Then put it on the bottom rack and bake for another 10 minutes.
Drizzle olive oil on the pizza dough and sprinkle with garlic powder.
Put arugula and cheese on the top. And mix 2 tbsp olive oil and 2 tbsp balsamic vinegar. Pour the sauce on the pizza and serve warm.