First, prepare the pizza dough. In a large bowl, combine the lukewarm water and the yeast, adding a pinch of sugar. Set aside for 5 or so minutes as the yeast activates.

Once it's ready, add in the flour, ½ cup at a time, the salt, milk, and olive oil. You may or may not need all the flour. Remove it from the bowl, and knead the dough until it comes together and it's smooth and elastic.

Grease the bowl you already used, place the dough back in it, cut an X on the dough with a sharp knife, then cover the bowl and put it in a warm place. Let the dough rise for 1-2 hours {but longer is better}.

Once the dough has risen once, lightly flour a clean surface, and place the dough on it. Knead for a few minutes, then replace in the greased bowl, cut an X on it once again, and let it rise for another few hours.

When you're ready, preheat the oven broiler to 500F.

Wash the baby tomatoes, cut them in half if you wish, then toss them with the olive oil and garlic salt, and place them on a baking sheet. Broil in the oven for about 10 minutes, until they become soft and the skin is slightly charred.

Remove from the heat, and change the oven to bake setting at 450F.

Lightly grease two or three pizza pans {depending on how thin you want the crust}, then split the pizza dough into 2 or 3 even pieces. Stretch the dough lightly by hand until it fits in the pans, and repeat with remaining dough.

Top the pizzas with the roasted tomatoes, then bake for 3-4 minutes.

Remove from the oven, then top the pizzas with the fresh mozzarella and bacon jam, dropping spoonfuls evenly on the pie.

Season the pizza with a little salt, then place in the oven once again for 10-15 minutes, until the crust is cooked through and crisp, and the toppings are browned. If you see the mozzarella is making the pizza soggy, switch the oven on broil for a couple minutes, then switch back to normal bake.

When ready, top with the fresh arugula and serve immediately. Enjoy! :)