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1
To make dough: In a food processor, combine the warm water, yeast, honey, and olive oil and mix well.
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2
Process until the yeast dissolves and the mixture is bubbly.
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3
Add the flour and pulse.
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4
Add a pinch of salt and pulse again.
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5
Run the food processor until the dough makes a ball.
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6
Remove the dough, place it on a lightly floured surface, and knead for 2 minutes.
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7
Place the dough in a lightly greased bowl, cover well with plastic wrap, and refrigerate overnight.
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8
Remove the dough from the refrigerator and divide into 4 equal pieces.
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9
Roll each piece needed into an 8- or 9-inch round.
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10
Tightly wrap the remaining pieces of pizza dough in plastic wrap and store in the refrigerator or freezer for future use.
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11
To make sauce: Heat the olive oil in a medium saucepan over medium-low heat.
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12
When hot, add the onion and slowly saute; while stirring, 6 to 8 minutes.
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13
Add the garlic, red pepper flakes, and thyme and cook for another 6 minutes.
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14
In this recipe, we are not looking for color.
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15
Rather, we are slowly releasing the flavors of the ingredients by cooking them at a low temperature.
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16
Add the brown sugar and stir until it is dissolved.
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17
Add the stewed tomatoes.
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Bring the sauce to a low simmer.
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Be sure to stir often enough so that the bottom does not scorch.
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20
Cook for 20 minutes.
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21
Add the oregano, rosemary, and basil and cook for 6 to 8 minutes more, adding salt and pepper to taste.
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22
If the sauce's texture is too rustic for your taste, puree the mixture in a blender until it reaches the desired consistency.
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23
To make pizza: Place a pizza stone in lower third of oven and preheat to 440 degrees.
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24
Roll out the dough on a lightly floured surface to a 9-inch round.
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25
Place on a lightly floured pizza peel or rimless baking sheet and top with the sauce, mozzarella, and basil.
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26
Slide the pizza onto the hot stone and bake until crust is brown, about 20 minutes.
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27
Remove from oven and top with the prosciutto and arugula; season with pepper.
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28
Slice and serve immediately.
