Dough:

1. In a 1 cup measuring cup, combine the water and honey stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn't "proof" (get "foamy") pour it out and start again it is important to have a live yeast mixture.

2. Meanwhile place the flour and the salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the olive oil and the "proofed" yeast mixture. Turn the mixer fitted with dough hooks to high (labeled knead on my mixer) and turn on. Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrap the sides of the bowl to move flour into the path of the hooks as needed).

3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state), 3 to 5 minutes.

4. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap cloth and set in a warm, draft-free place until nearly doubled in size, 1 to 1-1/2 hours.

Construction and Baking:

1. Place an appropriately sized pizza stone on the bottom (not on a shelf, putting the stone in contact with the oven bottom will allow it to get hotter and provide the slight charring on the bottom of the pizza that is the signature of a good Italian pizza) of your oven and pre-heat the oven to 450 degrees F.

2. On a clean, flat, lightly floured work surface, place the ball of dough and, with fingertips and working from the center of the flattened ball out to the edge, press it into a disk of dough approximately 10 to 12 - inches round about 1/8 inch thick (if necessary use a rolling pin to achieve the 1/8-inch thickness [don’t worry if the pizza isn’t perfectly round . . . that’s called “rustica” and it’s the way “real” Italian pizza looks in Italy]).

3. Distribute some cornmeal over the surface of a pizza peel (this will act as “ball bearings” and allow the dough disk to move easily over the surface of the peel) and transfer the formed pizza base onto the peel. Evenly distribute the sliced (or shredded) mozzarella over the dough disk (leave about 1/2-inch rim of uncoated dough around the edge of the "pie" to form a crust). Gently shake the peel to insure the pizza moves freely (if it doesn’t gently lift the edges of the pizza and distribute additional cornmeal until it does), using the peel slide the pizza onto the stone and bake the pizza until the cheese is melted and bubbly, about 10 - 12 minute in a 450°F oven.

4. Using the pizza peel remove the pie from the oven and allow it to cool slightly. Once the pie has cooled for a minute or two distribute the sliced prosciutto, arugula and parmesan shavings over the top of the pie. Slice into 8 slices and serve!