Put all the ingredients for the yeast dough in a bowl and mix w/ a handheld electric mixer undtil well combined.
Knead w/ your hands - knead thoroughly & form a ball.
Cover the bowl w/ a tea towel & put the bowl in the oven. Heat the oven up for 2-3 min (at about 50° C) - then stop heating & leave the yeast dough alone. Let it chill in the cosy warmth for about 60 min.
In the meantime pluck some oregano leaves & mince them. You need about ½ - 1 tbsp minced oregano.
Mix the tomato pulp, the olive oil & the minced oregano; add salt & pepper to taste. Set aside.
Cut the buffalo mozzarella into thin slices. Set aside.
Grate the pecorino ½or rely on some grated leftovers in your fridge from the last Italian pasta dish. Set aside.
Clean & trim the arugula. Chop the arugula roughly, however, leave some arugula for decoration. Set aside.
After about 60 min the yeast dough ball has - at least - doubled its size. Knead into a flat disk & roll out on baking parchment into a almost round or more oval pizza crust.
Put the mess on a baking tray & return it to the warm oven for about 20-30 min. The dough will rise a little & get totally fluffy.
Preheat the oven to 250° C after having removed the pizza crust.
Add about 50% up to 75% of the tomato pulp mess & distribute evenly.
Add the grated pecorino resp. parmesan & distribute evenly.
Add the chopped arugula & distribute evenly.
Add the slices of buffalo mozzarella & distribute evenly.
Put the pizza into the preheated oven & reduce the temparature to 175° C w/ fan on.
Bake for about 20 min.
Scatter the last of the arugula all over the pizza.