Spicy Shrimp & Pesto Pizza

The no-knead Neapolitan pizza dough is incredibly easy to make. All you have to do is mix the ingredients together with a wooden spoon, then do a set of rises and folds. I chose to use a high-hydration dough which I find is easier to shape and leads to a more tender crust, but feel free to play around with it. My proportions were 100% flour to 80% water, and although you could decrease it to 75% or 65%, I urge you to trust the process and stick with the higher ratio.

• 313 grams high-quality bread flour
• 250 grams room temperature water (60°F-65°F)
• 2 teaspoons (6 grams) kosher salt
• 1/2 teaspoon (3 grams) instant dry yeast

• 1 1/2 pounds raw shrimp (I used frozen and thawed)
• 1/4 cup olive oil
• 1 1/2 tablespoons lemon juice
• 1 garlic clove, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes

• 1/2 cup mayonnaise
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 garlic clove, grated
• 1/4 teaspoon kosher salt
• 2 pinches red pepper flakes

• 3 1/2 ounces vegan pesto
• 2 1/2 ounces baby arugula (I used half a 5-ounce clamshell)
• 1 small red onion, halved and thinly sliced