Preheat an oven to 500 F with a pizza stone or steel inside at least 40-45 minutes before cooking.

Make the garlic oil. Mix your grated garlic into some olive oil and stir until well combined and then set aside.

Grate your cheese. Please do not use pre-shredded cheese for this recipe! Shredded cheese is coated in cellulose to keep it from clumping, and it doesn't melt as well. Grate your cheese by hand or in a food processor with a shredding attachment. Mix the mozzarella, provolone, and parmesan together.

Stretch the dough. On a lightly floured surface, stretch your dough into an 11-12" circle and place it on a pizza peel (if using a pizza oven or stone) or directly onto a parchment-lined baking sheet.

Top the pizza. Brush the crust all over with the garlic olive oil and sprinkle with red pepper flakes or chopped Calabrian chili. Top with shredded cheeses, leaving a bit of crust exposed. Dollop the top with ricotta. Sprinkle the crust with sesame seeds if desired, and freshly grate some pepper all over.

Bake. Bake the pizza until the crust is browned and the cheese is hot and bubbly and browned (10-15 minutes in the oven). Remove and top with arugula and more parmesan cheese.