Place a pizza stone on the rack in the middle position of your oven. Preheat oven to 550 °F, or to its maximum temperature. Let heat for 45 minutes.*
Dust the pizza dough ball lightly with flour. Using your hands, stretch the dough carefully to the desired thickness. You can also use a rolling pin to roll the dough out into a 12-inch disk on a floured work surface. Place the stretched dough on a piece of parchment paper.
Spread dough with tomato sauce, then top with sliced salametti and fresh mozzarella pieces.
Holding the parchment paper on both sides (or using a pizza peel), carefully transfer pizza to the pizza stone. Cook for 2 minutes then remove parchment paper in one swift motion (be very careful). Continue cooking for 3 to 5 minutes or until crust is golden.
In a bowl, toss the arugula with lemon juice and olive oil. Season with salt and pepper.
Garnish pizza with arugula and serve immediately.
*If you do not have a pizza stone, you can cook the pizza on a baking sheet (12 to 14 minutes in the oven at 425 °F).