I use my Kitchenaid mixer along with my dough hook for the mixing of my dough. This can be done by hand too.
To the bowl, add in warm water, yeast and sugar and mix with your hands or a spoon. Allow for this to sit until the it becomes frothy. When frothy, add in salt.
Add in half of the flour and mix with dough hook until it becomes creamy.
Add in additional flour little by little until it comes a soft dough. It will be sticky but will have left the sides of the bowl when combined. You’ll start with 1 1/2 cups and keep adding more in 1/2 cup increments until you reach your desired consistency.
Beat on high for 3-5 minutes.
Set the dough aside in a warm area covered by a kitchen towel to allow to rise for about 30 min to 1 hr.
Cut all of your toppings. I cut my prosciutto into 1 inch pieces, cut mozzarella into thin pieces and chiffonade the basil (process of slicing basil or any other delicate herb into very thin ribbons).
Once the dough has doubled in size, punch the dough down in the middle. At this point, I am ready to roll out the dough.
Preheat the oven to 425°F.
In a sauce pan, add in Extra Virgin Olive Oil and minced garlic. Allow to simmer for 1 minute on low heat.
Flour your surface and divide the dough into 4-6 pieces. With a rolling pin, roll the dough to a rectangle shape. If you want the pieces to all be uniform, find a shape to cut around. I use a bread pan and cut around using the pizza wheel.
Take a piece of cut, prepared dough. Brush on garlic olive oil. Sprinkle with Parmesan cheese, add on cut mozzarella and prosciutto.
You can either add on basil now or wait until it come out from the oven. I prefer before so it tastes more basily.