To shave hours off the long proofing period for traditional grandma pie dough, this Spicy Tomato and Black Olive Grandma Pie calls for instant yeast rather than active-dry.
6 cups all-purpose flour; mix with a wooden spoon until combined. Mix vigorously until dough is stretchy, about 2 minutes. Scrape down sides of bowl and form dough into a ball; drizzle with oil and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm, draft-free spot until doubled in size, about 20 minutes.. Transfer dough to baking sheet; press and stretch nearly to the edges.
Bake pizza on middle rack until puffed and golden brown around the edges, 25–30 minutes. Drizzle pizza with oil, then transfer to upper rack. Bake until crust is deeply browned in spots and red onion is lightly charred and crisp in spots, about 5 minutes. Let pizza cool in pan 5 minutes.in a medium bowl. Drizzle with oil and season with salt and pepper.To serve, slide a thin metal spatula underneath pizza to loosen. Cut into pieces and top with arugula.
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