Preheat oven to 500℉.
Roll dough onto a lightly oiled pizza pan (we love a round, perforated crisper pan).
Cover with plastic wrap and let rise in a warm area, pushing dough to the edges of the pan as it gently rises.
Meanwhile, heat olive oil over low heat in a small pan, add garlic and cook until until fragrant being careful not to brown. Remove from heat.
Brush olive oil and garlic over crust. Season with sea salt. Tear mozzarella and distribute evenly. Add provolone and then generous dollops of the ricotta.
Heat for 15 minutes, or until crust and cheese is becoming golden.
Meanwhile, juice the lemons in a small bowl. Whisk in olive oil and season with salt and pepper. Right before serving, add lemon vinaigrette to the arugula and garnish the pizza.