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Ingredients
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Dough & assembly
Sauce
Cheese & toppings
Method
Dough & assembly
Preheat
Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 45 minutes. If using a baking sheet, invert it and preheat on the rack.
Lightly dust a work surface and the dough with the all-purpose flour. Stretch or roll the dough into an even 12-inch round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a pizza peel or the back of an inverted, lightly floured baking sheet.
Brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to promote golden crust and flavor.
Sauce
Make quick pomodoro sauce
In a small saucepan, warm 1 tablespoon extra-virgin olive oil over medium heat. Add the minced garlic and cook, stirring, until fragrant and just beginning to color, about 30 seconds to 1 minute. Add the crushed tomatoes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Stir to combine and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until slightly reduced and bright. Taste and adjust seasoning.
Allow the sauce to cool slightly so it doesn't make the dough soggy when assembled.
Cheese & toppings
Assemble
Spread a thin, even layer of the warm (not hot) pomodoro sauce over the stretched dough, leaving the oiled rim exposed (about 1/2-inch). Use about 3/4 cup of sauce—enough to cover without making the crust soggy.
Distribute 6 ounces fresh mozzarella in even pieces across the sauce so the cheese melts uniformly.
Sprinkle 1/4 teaspoon red pepper flakes evenly over the cheese for a mild heat (optional).
Bake
Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is blistered and golden and the cheese is bubbling and slightly browned in spots. Baking time will vary depending on oven and stone; check starting at 7 minutes.
Remove the pizza from the oven and transfer to a cutting board. Let rest 1–2 minutes to settle.
Finish with prosciutto & arugula
Arrange 3 ounces thinly sliced prosciutto over the hot pizza so it softens slightly but does not fully cook. In a small bowl, toss 2 cups fresh arugula with 2 tablespoons grated Parmesan and 1/2 teaspoon lemon juice (just a squeeze) to lightly dress the greens. Pile the dressed arugula on top of the prosciutto. Finish with a light sprinkle of additional Parmesan if desired.
Slice into 6 to 8 pieces and serve immediately.