Prosciutto Pizza with Arugula and Shaved Parmesan

Neapolitan pizzerias add prosciutto after baking, and there is a good reason: in a hot oven the thin slices shrivel and turn salty and tough. Draped over a just-baked pie, the fat warms and goes translucent while the ham stays silky. A pizza steel heated for a full 45 minutes at your oven's highest setting is the closest you will get to a wood oven at home. Stretch the dough by hand and leave the rim thick; a rolling pin presses out the air bubbles that give you a puffy, spotted crust.