1-Step 1: Preheat the Oven Place a pizza stone in the oven if using one. Crank the heat to 550°F and let it go for at least 30 minutes. This high temp gives that pro-level crisp crust. While it heats, take your 1 pound pizza dough out to room temp if not already. Divide into 2 equal pieces. Pro tip: max oven temp is key for char and chew.

2-Step 2: Stretch and Prep the Dough Flour a peel or baking surface lightly. Stretch one dough piece into a 10-12 inch circle. Keep it even for uniform baking. Brush the edges with 1 tablespoon olive oil. This prevents drying and adds shine. I press gently from center out, turning as I go. Takes 2 minutes max.

3-Step 3: Add Sauce and First Cheese Layer Spread half the 1/2 cup tomato sauce (1/4 cup) over the dough, leaving a border. Sprinkle 1/4 of the 1 1/2 cups shredded mozzarella (about 3/8 cup). The sauce soaks in just right at high heat, while cheese starts melting base.

4-Step 4: Layer Prosciutto and Top Cheese Lay 4 thin prosciutto slices evenly across. Use an even layer so every bite has that salty hit. Top with another 1/4 of the cheese. Prosciutto crisps slightly, pairing with bubbly mozzarella. Assemble the second pizza same way.

5-Step 5: Bake to Perfection Slide onto the hot stone or baking sheet. Bake until edges brown and cheese bubbles, about 6 minutes. Watch closely; ovens vary. Pull out, it's hot! The crust puffs beautifully.

6-Step 6: Finish with Arugula and Serve Scatter half the arugula handfuls on top right away. The heat wilts it just a touch for flavor without sogginess. Cut into slices and serve hot. Repeat for the second pizza. Fresh arugula adds that peppery bite everyone loves.