Preheat oven to 425 degrees Fahrenheit.

In a large mixing bowl, or bowl of a stand mixer add sifted flour, salt, and yeast. Whisk together until well combined on low speed. Proof your yeast prior to ensure it is alive if unsure - see notes section above.

Remove whisk attachment, and add dough hook.

In a small bowl, combine warm water and sugar. Mix together until sugar has dissolved.

Slowly pour sugar water mixture into the flour mixture.

Add 2 tbsp olive oil, and continue mixing all ingredients together on a low speed. Do so until the dough begins to stick together, forming a loose dough ball. The dough should have a tacky, putty-like feel.

Place dough ball on a clean and lightly floured surface, knead until a smooth dough ball forms, which bounces back quickly when poked. (video on how to knead dough - click here)

Place dough in a large mixing bowl, and drizzle with approx. 1 tbsp olive oil, ensuring surface is fully covered. Cover with dish towel or shower cap, placing in a warm area for an hour or until dough has doubled in size.

While dough proofs, prepare tomatoes for basil olive oil tomato topping, add salt pepper and basil to tomatoes, as well as slice mozzarella, de-stem rosemary and mince garlic, set aside.

After an hour, or when dough has doubled in size, remove from bowl and stretch to desired size (video on how to stretch your dough - click here).

If using a pizza pan, grease then press, if using a cast iron skillet drizzle olive oil and then press the dough in.

Next, brush on olive oil, minced garlic, fresh rosemary leaves, and sprinkle with garlic salt.

Add mozzarella slices to pizza, place in oven and bake for 12-15 minutes or until edges are lightly golden, middle baked through and cheese melted.

Remove from oven, add prosciutto, tomatoes, arugula, and parmesan cheese if desired.

Slice, serve and enjoy!