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