1-First Step: Preheat and Prep Your Oven Crank your oven to 550°F with a pizza stone inside if you have one. Let it heat for 30 minutes. This high heat gives that fast bake under 10 minutes total and charred edges. No stone? Use a baking sheet upside down. While it heats, get your dough to room temp and flour your surface or peel. This step sets you up for pro-level pizza at home.

2-Second Step: Shape the First Dough Piece Roll or stretch one half of the 1 pound pizza dough into a 10-12 inch circle on a floured peel or parchment-lined baking surface. Keep it thin in the center for crispiness, thicker edges for chew. If dough fights back, let it rest 5 minutes. Gentleness here prevents tears. Aim for even shape; imperfections add charm.

3-Third Step: Add Olive Oil to Edges Brush the edges with 1 tablespoon olive oil. This crisps them up beautifully and prevents drying. The oil also carries garlic notes if you want to grate a clove in, but keep it simple. Your kitchen starts smelling amazing now.

4-Fourth Step: Layer Sauce and Cheese Spread half the 1/2 cup tomato sauce thinly over the dough, leaving a border. Sprinkle 3/4 cup shredded mozzarella (half the 1 1/2 cups total). Distribute evenly so every slice gets melty goodness. Sauce first locks in moisture without sogginess.

5-Fifth Step: Add Prosciutto Evenly Lay 4 thin slices prosciutto over the cheese. Tear if needed for even coverage. This ensures salty flavor in every bite, no hunting for pieces. Prosciutto crisps slightly in the oven, adding texture.

6-Sixth Step: Top with Remaining Cheese Sprinkle the other 3/4 cup mozzarella on top. This seals everything, creating bubbles and brown spots. Cheese on top protects the prosciutto from overcooking.

7-Seventh Step: Bake to Perfection Slide the pizza onto the hot stone or sheet. Bake until edges brown and cheese bubbles, about 6 minutes. Watch closely; ovens vary. Rotate halfway if your oven runs hot in back. Pull it out when crust puffs and cheese pulls away stretchy.

8-Final Step: Finish with Arugula and Serve Remove from oven, scatter half the few big handfuls arugula right on top. The heat wilts it just enough for softness but keeps peppery bite. Slice into wedges, serve hot. Repeat all steps for the second pizza. Pairs great with a simple salad. Total active under 15 minutes plus preheat makes it doable any night.