Art Smith's Pizza Margherita

To make dough: In a food processor, combine the warm water, yeast, honey, and olive oil and mix well. Process until the yeast dissolves and the mixture is bubbly. Add the flour and pulse. Add a pinch of salt and pulse again. Run the food processor until the dough makes a ball.

Remove the dough, place it on a lightly floured surface, and knead for 2 minutes. Place the dough in a lightly greased bowl, cover well with plastic wrap, and refrigerate overnight.

Remove the dough from the refrigerator and divide into 4 equal pieces. Roll each piece needed into an 8- or 9-inch round. Tightly wrap the remaining pieces of pizza dough in plastic wrap and store in the refrigerator or freezer for future use.

To make sauce: Heat the olive oil in a medium saucepan over medium-low heat. When hot, add the onion and slowly sauté while stirring, 6 to 8 minutes. Add the garlic, red pepper flakes, and thyme and cook for another 6 minutes. In this recipe, we are not looking for color. Rather, we are slowly releasing the flavors of the ingredients by cooking them at a low temperature.

Add the brown sugar and stir until it is dissolved. Add the stewed tomatoes. Bring the sauce to a low simmer. Be sure to stir often enough so that the bottom does not scorch. Cook for 20 minutes.

Add the oregano, rosemary, and basil and cook for 6 to 8 minutes more, adding salt and pepper to taste. If the sauce’s texture is too rustic for your taste, puree the mixture in a blender until it reaches the desired consistency.

To make pizza: Place a pizza stone in lower third of oven and preheat to 440°. Roll out the dough on a lightly floured surface to a 9-inch round. Place on a lightly floured pizza peel or rimless baking sheet and top with the sauce, mozzarella, and basil.

Slide the pizza onto the hot stone and bake until crust is brown, about 20 minutes. Remove from oven and top with the prosciutto and arugula; season with pepper. Slice and serve immediately.