Ingredients:

  • 1 cup (120g) warm water (105-115°F/40-46°C)
  • 1 teaspoon (5g) sugar
  • 2 teaspoons (7g) active dry yeast
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 8 ounces (225g) fresh mozzarella, sliced or torn
  • 4 ounces (115g) prosciutto, thinly sliced
  • 5 ounces (140g) fresh arugula
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30ml) balsamic glaze (optional)

Instructions:

  1. Proof yeast in warm water with sugar.
  2. Combine flour and salt in a bowl.
  3. Add yeast mixture and olive oil to the flour.
  4. Knead until smooth and elastic. Let rise in a greased bowl until doubled.
  5. Preheat oven to 500°F (260°C) with pizza stone inside (if using).
  6. Punch down dough and divide in half (if making two pizzas, otherwise use all the dough).
  7. Roll or stretch dough into a 12-inch circle.
  8. Brush the pizza dough with olive oil.
  9. Top with mozzarella slices.
  10. Carefully transfer pizza to preheated stone (or baking sheet).
  11. Bake until crust is golden brown and cheese is melted and bubbly.
  12. Remove pizza from oven and top with prosciutto and arugula.
  13. Drizzle with balsamic glaze (if using). Season with salt and pepper.
  14. Slice the pizza and serve immediately.