Pizza Dough:

3/4 teaspoons active dry yeast

1 cup 110ºF water (lukewarm)

2 1/3 cups all-purpose flour + 2 tablespoons, plus more for dusting board

1 teaspoon kosher salt

1 teaspoon extra-virgin olive oil

Toppings:

olive oil, as needed (see method below)

8-ounces fresh mozzarella, packed in water, shredded

1/4 cup + 2 tablespoons grated Parmesan, added in two increments

2 cups baby arugula

1 – 2 tablespoons extra-virgin olive oil, or as desired (see method below)

kosher salt, as desired

freshly ground black pepper, as desired

3-ounces thinly sliced Prosciutto

Method:

1.   Preheat oven to 500ºF. Place a pizza stone in the oven for at least 30 minutes.

Pizza Dough:

2.   In a 1-cup capacity measuring cup, add yeast and 1-cup 110ºF water. Allow to sit undisturbed for 10 minutes, or until foamy on top.

3.   In a large food processor, add flour and salt processing until combined.

4.   Add yeast and water mixture as well as the olive oil and pulse until dough just forms into a ball.  If too sticky, add more flour starting with 1 tablespoon at a time.

5.   Transfer dough from food processor to floured work surface. Using dry floured hands, knead dough with just enough flour to keep it from sticking to the counter but not drying out, approximately 5 minutes.

6.   Transfer to a large oiled bowl and cover tightly with plastic wrap. Using a marker, draw a circle on the plastic wrap following the circumference of the dough and write the time. Cover with a kitchen towel and place in a warm place until dough has doubled in size, approximately 1 hour.

7.   Using lightly floured hands, stretch dough into a circle or rectangle and then using a rolling pin, roll dough until 1/4-inch thick. Leaving a 1-inch border, use a pastry brush to lightly oil the center and crust edges. Top with a 1/4 cup Parmesan cheese and fresh mozzarella.

8.   Transfer to preheated pizza stone and place in preheated 500ºF oven. Allow to bake until crust edges are golden brown in color, approximately 10 minutes.

9.   Meanwhile, in a medium size bowl, toss arugula with just enough olive oil (approximately 1 – 2 tablespoons) to coat and season with salt and pepper.

10.   Using a pizza peel, remove pizza from oven, top with prosciutto and arugula to finish. Slice into desired size pieces and serve while hot.

Kitchen Note:  Feel free to use additional toppings or cheese to your liking being mindful that cooking times may vary.