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1.
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In a small bowl, dissolve yeast in warm water.
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Let stand until creamy, about 10 minutes.
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2.
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In a large bowl, combine 2 cups of flour, olive oil, salt, white sugar, 1/2 teaspoon of oregano, garlic powder and the yeast mixture; stir well to combine.
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Beat well until a stiff dough has formed.
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Cover and let rise until doubled in volume, about 30 minutes.
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Meanwhile, preheat oven to 350 degrees F (175 degrees C).
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3.
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While dough is rising, in a pan over medium heat, heat oil.
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Cook garlic until lightly colored and softened.
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Add tomatoes, remaining oregano, shredded basil, and salt and pepper and simmer sauce until dough is ready to go.
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4.
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Turn dough out onto a baking sheet or pizza stone that has been covered in corn meal.
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A good idea is to cover your hands in flour first so that the dough doesnt stick too much to your fingers (something I found out after attempting).
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Spread the dough out to fit your pizza stone or sheet.
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5.
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Ladle sauce over the pizza, and place mozzarella, prosciutto, and basil as toppings in any way you like.
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6.
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Bake for 20-25 minutes.
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When done, let sit for a few before slicing and serving (so you dont burn your mouth off!)
