Make the dough: In a large bowl, dissolve 1 tsp sugar and 1/2 tsp active dry yeast in 325 g lukewarm water; let sit 5–7 minutes until foamy.

Add 500 g flour and 2 tsp fine sea salt to the bowl and mix with a spatula until a shaggy dough forms. Drizzle in 2 tbsp olive oil and continue folding until incorporated.

Knead the dough for 8–10 minutes by hand on a lightly floured surface, or 6–7 minutes in a stand mixer with a dough hook, until it’s smooth, elastic and slightly tacky.

First rise: Place the dough in a lightly oiled bowl, cover with plastic or a damp towel, and let it rise at room temperature for 1.5–2 hours or until doubled.

Optionally cold-ferment: For more flavor and better texture, refrigerate the covered dough for 24–72 hours after the initial rise; bring back to room temperature for 1 hour before shaping.

Prepare the balsamic reduction: In a small saucepan combine 3 tbsp balsamic vinegar and 1 tbsp honey (optional). Bring to a gentle simmer and reduce over medium-low heat until thickened and syrupy, about 8–12 minutes. Remove from heat and let cool slightly.

Preheat oven and stone/steel: Place a pizza stone or steel on the middle rack and preheat the oven to the highest temperature it allows (250–290°C / 475–550°F) for at least 45 minutes. If using a baking sheet, preheat the sheet upside down.

Divide and shape: Turn the dough onto a lightly floured surface. Divide into 2 equal pieces for two medium pizzas or keep whole for one large. Gently stretch each portion into a rough round about 25–30 cm / 10–12 inches across, leaving a slightly thicker rim. Dust a pizza peel or inverted baking sheet with semolina or cornmeal.

Flavor the base: Lightly brush the stretched dough with extra-virgin olive oil and rub the surface with the minced garlic (use less if you prefer subtle garlic). Sprinkle a few tablespoons of grated Parmigiano-Reggiano across the base — this adds an umami layer without covering the crust in sauce.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake for 6–10 minutes depending on oven temperature and thickness, until the crust is blistered and golden with a few charred spots. Rotate once if your oven has hot spots.

Prepare toppings while hot: Tear open the burrata and let the creamy center remain intact for serving. Tear the outer shell into large pieces if desired.

Finish assembly: When the pizza is out of the oven, immediately scatter the burrata pieces across the hot pizza so they settle but do not fully melt. Drape thin slices of prosciutto over the burrata and exposed crust so the residual heat warms but keeps the prosciutto delicate.

Add greens and cheese: Toss the arugula lightly with a drizzle of olive oil, a pinch of sea salt and a grind of black pepper, then pile it over the pizza. Scatter the fresh basil leaves and remaining grated Parmigiano-Reggiano.

Drizzle balsamic reduction: Using a spoon, drizzle the cooled balsamic reduction in thin lines or dots across the pizza. Adjust amount to taste — the reduction should emphasize acidity and sweetness without overwhelming the other ingredients.

Season and serve: Finish with a final drizzle of extra-virgin olive oil, a pinch of flaky sea salt if needed and freshly ground black pepper. Serve immediately, slicing with a pizza wheel or serving whole for the table.