In a mixing bowl, combine the flour and salt. Dissolve the yeast in lukewarm water, then slowly add the mixture to the flour. Stir until it forms a shaggy dough.

Turn the dough onto a lightly floured surface and knead for 7-10 minutes until smooth. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.

Tip: A warm environment helps the dough rise beautifully.

Once risen, preheat your oven (ideally with a baking stone) to its highest setting, about 475°F (245°C). Punch down the dough and divide it into two pieces. On a floured surface, stretch each piece into a 10-inch pizza base, keeping the edges slightly thicker for a puffy crust.

Place the stretched dough onto a pizza peel or baking sheet. Arrange slices of mozzarella evenly across the base.

Carefully transfer the pizza onto the preheated stone in the oven. Bake for 8-10 minutes, or until the crust is golden brown and bubbling.

Remove the pizza from the oven, and while hot, layer the prosciutto across the top. Add a handful of fresh arugula, a drizzle of olive oil, and a sprinkle of cracked black pepper.