Arugula and Prosciutto Pizza

Whisk All-Purpose Flour (8 cups), Fine Sea Salt (1 Tbsp), and Active Dry Yeast (1/2 tsp) in a medium bowl. Add Water (3 cups); stir until well incorporated. Add more water if necessary, a tablespoon at a time. Dough should not be stiff.

Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours.

Transfer dough to a floured work surface. Gently shape into a rough ball. Divide into 6 equal portions.

Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with recipe or transfer each to a plastic quart container, cover, and store in fridge, or wrap each dough ball separately in plastic wrap and store in fridge.

For the pizzas, place baking steel in oven and preheat it to 550 degrees F (290 degrees C). Let preheat for at least 45 minutes.

When you are ready to bake, gently stretch one round into a 10 to 11 inch circle. Transfer to a parchment paper-lined pizza peel. Spread a few tablespoons of Crème Fraîche (to taste) over the surface of the dough. Scatter Fresh Mozzarella Cheese Ball (to taste) over top.

Drizzle with Extra-Virgin Olive Oil (to taste) and sprinkle with Sea Salt (to taste). Shimmy the pizza, parchment paper and all, onto preheated Steel. Bake for 5 minutes.

Remove from oven. Top with Prosciutto (to taste), Arugula (to taste), and drizzle with additional Extra-Virgin Olive Oil (to taste). Sprinkle with Sea Salt (to taste).

Serve with Lemons (to taste) to squeeze over the top if desired. Enjoy!