In a baking machine pour the flour.
Crumble the yeast in small pieces and add in the flour.
Add the Cold water very slowly so it almost absorbs in the flour.
Mix on speed 1 for 5 minutes.
Add the salt and continue on speed 1 for 5 more minutes.
Pour in the olive oil and mix for 5 minutes on speed 2.
Take out the dough from the bowl and make it in to a ball and cover slightly with some olive oil.
Let it rest in room temperature for 20 minutes.
Divide the bowl in half and roll in to balls.
Place in plastic bags and place in the fridge for 24-72 hours.
Take out the dough from the fridge 3 hours before you want to cook it.
Shape the dough with a big edge. Make sure you have flour underneath when shaping them.
Preheat the pizza oven at stone oven program or minimum 375degrees Celsius.
Spread evenly the tomato sauce on the pizzas.
Place the cheese and mozzarella cheese evenly on top of the tomato sauce.
Sprinkle some flour on a pizza plate and slide one pizza on it right before placing it in the pizza oven.
Turn the pizza around to make sure it’s not stuck.
Slide the pizza gently on the pizza stone in the oven.
Take out the pizza after 2 minutes.
Place the Prosciutto ham and Arugula on and Buon appetito.