Instructions
- In a large bowl, combine Yeast, Cold Water, Flour, Salt, and Olive Oil. Mix until a shaggy dough forms. Knead for 5 minutes. Cover and let rest for 30 minutes.
- Perform 3 sets of stretch and folds every 30 minutes for the next 90 minutes. Then, cover and refrigerate for at least 24 hours, up to 72 hours.
- Prepare the Sauce by heating Olive Oil in a saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant. Add San Marzano Tomatoes, Salt, and Pepper. Simmer for 20 minutes, stirring occasionally.
- Preheat oven to 500°F (260°C) with a pizza stone inside. Remove dough from refrigerator 2 hours before baking. Gently stretch the dough into a 12-inch circle.
- Transfer the dough to a pizza peel dusted with semolina flour. Spread the Sauce evenly over the dough, leaving a small border.
- Top with Fresh Mozzarella. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from oven and top with Prosciutto and Arugula. Drizzle with Olive Oil and sprinkle with Parmesan Cheese. Serve immediately.
