1. Let dough stand at room temperature, covered or unwrapped, for at least 1 hr. before use.
2. Preheat a pizza stone (or baking stone) in a 500° oven.
3. On a generously floured work surface, use lightly floured hands to roll dough into a 12-14" circle; begin in the center of the dough and work outward toward the edge, turning dough as needed to prevent sticking.
4. Tap dough to remove excess flour. Sprinkle a pizza peel (or baking sheet) lightly with cornmeal; assemble pizza on peel, topping with olive oil, beets, pancetta and cheese. For best results, do not overload the dough.
5. Transfer pizza to the preheated pizza stone; bake in preheated oven until cheese is melted and bubbly and edges of crust are golden and crispy (8-10 min.).
6. Remove pizza from oven and stone; let stand for several minutes.
7. Drizzle with balsamic glaze and garnish with fresh arugula; slice pizza before serving.

Tasty Tips:

• If using frozen dough, keep packaged and thaw overnight in the refrigerator.
• If your oven can be heated to 550°, use that temperature instead.
• To transfer the pizza from the peel to the preheated pizza stone, hold the peel over the stone with the far edge of the pizza touching the far edge of the stone. Tip peel to a 30° angle so that the pizza starts to slide onto the stone. Using a single quick motion, pull pizza peel out from under the pizza.