1-Prep Your Oven and Tools: First Step: Place a pizza stone in the oven if you have one. Heat to 550°F or your oven’s maximum for 30 minutes. This step crisps the bottom perfectly. No stone? Use a baking sheet flipped upside down. I always preheat while sipping coffee, making the wait productive.

2-Shape the Dough: Second Step: Take one piece of the 1 pound pizza dough at room temperature, divided into 2 equal pieces. Roll or stretch it to a 10-12 inch circle on a floured surface. Keep it thin for crispiness. Brush the edges with 1 tablespoon olive oil. This prevents drying and adds flavor. If dough sticks, dust more flour. My trick: use hands gently to avoid tears.

3-Add Toppings Evenly: Third Step: Spread half the 1/2 cup tomato sauce over the dough, leaving a border. Sprinkle a quarter of the 1 1/2 cups shredded mozzarella cheese (6 ounces). Lay 4 thin slices prosciutto evenly across. Top with another quarter of the cheese. Even prosciutto layering ensures every bite has that salty goodness. Press lightly so it doesn’t slide.

4-Bake to Perfection: Fourth Step: Slide onto the hot pizza stone or sheet. Bake until edges brown and cheese bubbles, about 6 minutes. Watch closely at high heat. Remove with tongs or peel. The cheese should pull strings when lifted.

5-Finish with Fresh Arugula: Fifth Step: Add half the few big handfuls arugula right after baking. It softens slightly, adding peppery bite. Cut into slices and serve hot. Repeat with the second dough piece. Total bake under 10 minutes per pizza.