Dough:

To make the starter, mix yeast, tepid water, and sugar in the bowl of a stand mixer. (If making the dough by hand, mix in a large bowl.) Stir in rye flour and ¼ cup all-purpose flour. Let stand 30 minutes undisturbed, until foamy.

Mix in salt, remaining 3 cups all-purpose flour, evoo, and cold water. Knead for five minutes with the dough hook attachment, or by hand, until a smooth, but slightly sticky ball of dough is formed. If dough is too wet, knead a bit more flour into it, if necessary.

Oil a large bowl and put ball of dough into the bowl, then flip over, so the oiled side is up. Cover the bowl with plastic wrap or a kitchen towel and let sit in a warm place for 1½ to 2 hours, or until dough doubles in size. After dough has risen, you can punch it down and refrigerate it for a few hours, or overnight. Let come to room temperature before continuing.

Pizza:

Preheat oven to 500°F, or as high as possible.

Sprinkle cornmeal over an 11- x 17-inch baking sheet, or line it with parchment paper. Roll dough on a lightly floured countertop to approximately the size of the baking sheet. If the dough pulls back, let it rest for a few minutes before continuing. Lift dough and stretch out, and place on the baking sheet, fitting it to the edges of the pan.

Sprinkle crust with goat cheese, caramelized onions, and figs. Cook in 500°F oven for 15 to 20 minutes, until bottom is cooked and the top is golden brown (see note).

Toss arugula with balsamic, evoo, salt, and pepper. Top cooked pizza with greens. Slice and serve.

Note: Depending on your oven, you may need to move your pan around during baking. You can start it on the lower rack to cook the bottom, then move it to an upper rack to brown the top. If you have a pizza stone, use that under the baking pan for a crispier bottom crust.