Combine warm water, dry yeast, honey, and three tablespoons of olive oil in an electric mixer bowl fitted with a dough hook. Let sit until yeast dissolves and foams.

Add three cups of flour and two teaspoons of kosher salt. Mix on medium-low speed, gradually adding more flour until a soft dough forms.

Knead the dough for about 10 minutes, adding flour to prevent sticking until smooth and elastic.

Turn the dough out onto a floured surface and knead by hand a dozen times. Place in a greased bowl, cover, and let rise for 30 minutes.

While the dough rises, combine half a cup of olive oil, sliced garlic, thyme, and red pepper flakes in a small saucepan. Simmer over low heat for about 10 minutes.

Preheat the oven to 500°F (260°C).

Once risen, divide the dough into six pieces, place on parchment-lined sheet pans, and cover with a damp towel for 10 minutes.

Shape each piece into an 8-inch circle, placing two onto each sheet pan. If refrigerated, let come to room temperature first.

Brush with garlic oil and sprinkle with salt and pepper. Top with fontina, mozzarella, and goat cheese, drizzle with more garlic oil, and bake for 10 to 15 minutes.

While baking, whisk together remaining olive oil, lemon juice, salt, and pepper for the vinaigrette.

Toss arugula with enough vinaigrette to moisten and place on each hot pizza before serving.