Pizzaiolo Style Pizza with Prosciutto and Mozzarella

Directions

1. Place all dough ingredients in a large bowl. Stir with a wooden spoon until a loose dough forms, about 60 seconds. Turn out onto a work surface and knead by hand for 5 minutes, using a bench scraper and light dusting of flour as needed. (Alternatively, mix in a stand mixer with dough hook at low speed.)
2. Lightly oil a medium bowl, transfer dough, and cover with a damp cloth.
3. After 30 minutes, uncover. With wet hands, lift the dough, fold it over itself, and return to the bowl. Rotate the bowl 45 degrees and repeat. Cover again.
4. Repeat this folding process 2 more times.
5. After the second round of folding, punch down the dough and transfer to an oiled, sealable container large enough to hold triple the dough’s volume.
6. Refrigerate for 24 hours (up to 48 hours). Four hours before baking, divide dough into 2 balls. Place each on an oiled plate, lightly oil the tops, cover with inverted bowls, and let rise at room temperature until ready to use.

1. Rain tomatoes in a colander over a bowl to reserve juices. Crush tomatoes by hand to release water, chop finely, and mix back into juices. Stir in oil, garlic, oregano, and salt. Set aside.

1. Preheat oven to 500°F (260°C) with a pizza stone in the lower third.
2. Working with one dough ball at a time, roll or hand-stretch to 35 cm (14”) diameter. Transfer to a pizza peel dusted with cornmeal (or use a pizza pan).
3. Spread half the sauce over the dough, leaving a 2.5 cm (1”) border. Top with half the Saputo Chef Collection Mozzarellissima cheese and bake for 15 minutes, or until crust is crisp and cheese lightly browned.
4. Let rest 5 minutes. Garnish with half the prosciutto, half the cherry tomatoes, and one handful of arugula. Finish with a drizzle of olive oil.