Instructions
- Combine yeast, flour, water, and salt in a bowl. Mix until just combined. Cover and let rest for 12-18 hours at room temperature.
- Gently stretch and fold the dough 2-3 times. Form into a ball and let rest for 30 minutes.
- While the dough rests, prepare the Sauce by hand-crushing the San Marzano tomatoes. Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add crushed tomatoes, basil, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
- Preheat oven to 500°F (260°C) with a pizza stone inside.
- Stretch the dough into a 12-inch circle.
- Transfer the dough to a pizza peel dusted with flour.
- Spread the Sauce evenly over the dough.
- Arrange the mozzarella and prosciutto on top.
- Carefully slide the pizza onto the preheated pizza stone.
- Bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Top with arugula and Parmesan cheese before serving.
