1Place a pizza stone in the oven and preheat to 500°F for 1 hour before baking. (Or preheat a wood-fired pizza oven to very hot, 4 hours before baking.)
2One hour before baking, using a very sharp knife, thinly slice the beef against the grain, until you have about 40 slices. (You could also have a butcher do this for you, but you’d need to come home and prepare this immediately so it doesn’t discolor.) Place the carpaccio slices in 1 layer on wax paper and refrigerate until ready to use.
3Drizzle olive oil on 1 disc of dough, season with salt and pepper to taste, and sprinkle one-fourth of the rosemary on top.
4Gently place the pizza on the pizza stone and bake for about 5 minutes, until golden with slight signs of charring. (If using a wood-fired oven, gently place the pizza on the oven floor, and bake for 3 minutes, or until golden and crisp.)
5Remove the pizza from the oven, set aside to cool, and repeat with the remaining 3 pizza discs.
6Transfer the pizzas to a cutting board, and slice each one into 8 to 10 slices each. Lay 1 or 2 slices of carpaccio over each pizza slice, sprinkle with arugula, and serve with a lemon wedge.
IMPORTANTE! If you’re hand-slicing the carpaccio yourself, supreme thinness is the key. But if your slices still aren’t thin enough, lay them flat on a board, cover with plastic wrap, and pound them lightly with a meat tenderizer (or wine bottle bottom) to flatten.