Roman Pizza Bianca

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2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)

2 cups warm water (105 degrees F to 115 degrees F)

5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic

2 teaspoons fine sea salt

1/4 cup olive oil, plus more for the bowl

Kosher salt and freshly ground black pepper

1 pound taleggio cheese, rind removed and cut into thin slices

2 cups fresh ricotta cheese

1/2 cup grated Parmigiano-Reggiano

4 ounces baby arugula

White truffle oil, for garnish

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