Instructions: Heat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside.

For the pizza dough, measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and 1/4 cup olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours.

Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it fits just inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4-inch thick. Drizzle with olive oil. Repeat with remaining dough.

Sprinkle each pizza with half the mozzarella. Transfer both to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven and top with prosciutto and arugula. Drizzle with olive oil. Serve immediately.

This recipe yields 4 servings.

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