Instructions: Preheat the oven to 450F with a pizza stone inside. If you dont have a pizza stone, line a baking sheet with parchment paper and sprinkle with a little cornmeal. Dissolve the yeast and sugar in 1/2 cup of the warm water. Let stand 5 minutes, or until foamy.

Put the flour, semolina, and salt in a food processor fitted with the dough blade. Add the oil and process for 20 seconds. With the machine running, add yeast mixture and the remaining water in a steady stream until the mixture comes away from the sides of the work-bowl. Process for 60 seconds longer.

Remove the dough from the work-bowl. Shape it into a ball and put in a lightly oiled bowl. Cover and let rise in a warm place for 30 minutes.

Punch down the dough and divide it into 6 pieces. Form into balls, cover, and let rise for 45 minutes.

Roll the dough into 8 inch circles. Place each round on cornmeal-dusted pizza paddle to assemble. Brush with olive oil and sprinkle with mozzarella and Parmigiano-Reggiano. Slide onto the pizza stone and bake for 10 minutes, or until the edges are golden brown. Remove from the oven and immediately top with the prosciutto and a large pinch of arugula. Serve at once.

Note: To make this dough by hand, mix together the flour, semolina, and salt

In a large bowl. Make a well in the center and add the yeast mixture, the remaining water, and the oil. Work the liquid into the flour until you can no longer stir it. Turn it onto a lightly floured work surface and knead, adding flour as needed, until dough is smooth and not sticky, about 8 to 10 minutes.

Serves 6

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