Dr. Roshini Raj’s Perfect Pizza (APPETIZER)

ingredients (basic pizza dough)
4 cups all-purpose flour (plus more for dusting) 1 packet (7 g) dry active yeast Pinch salt
1 1⁄2 cups warm water
2 tablespoons honey (optional, but if Wolfgang Puck does it, you probably should too) ingredients (toppings)
4 cups crushed San Marzano tomatoes 4 cups fresh mozzarella, sliced
1 cup basil leaves, torn
1⁄2 cup fresh oregano leaves
4 black Mission figs, sliced
Handful arugula
8 strips thinly sliced prosciutto, chopped

1. Mix flour, yeast, and salt together in a large bowl.
2. Add water and honey, then mix until a shaggy dough forms.
3. Empty dough onto a clean countertop and knead until a smooth, elastic dough forms (a stand mixer with a dough hook is good for this, if you have one).
4. Place in a lightly oiled bowl and cover with plastic wrap or a moist towel and let stand for 1 hour or until doubled in size.
5. Divide into four equal dough balls, place on a clean surface, and allow to stand a second time until doubled in size. (Each dough ball will make one small pizza; refrigerate extra dough balls for up to one week or freeze for up to three months.)
6. Preheat the oven to 400°F.
7. Coat a cold, 12-inch cast-iron skillet with extra-virgin olive oil. Place one dough ball into the pan and shape it so that it covers the bottom of the pan.
8. Cover the dough with one-fourth of the crushed tomatoes, mozzarella, basil, oregano, and figs.
9. Repeat steps 7 and 8 for each individual pizza (depending on how many skillets you have available). Make sure to use oven-safe skillets!
10. Heat the skillet(s) over medium heat until crust is sizzling and golden on the bottom.
11. Transfer the skillet(s) to the oven and cook until cheese is melted and begins to brown slightly.
12. Remove from the oven, top with arugula and prosciutto, and serve.