Pizza Margherita with Prosciutto

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 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. Beat well until a stiff dough has formed. Cover and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. While dough is rising, in a pan over medium heat, heat oil. Cook garlic until lightly colored and softened. Add tomatoes, remaining oregano, shredded basil, and salt and pepper and simmer sauce until dough is ready to go.
4. Turn dough out onto a baking sheet or pizza stone that has been covered in corn meal. A good idea is to cover your hands in flour first so that the dough doesn’t stick too much to your fingers (something I found out after attempting). Spread the dough out to fit your pizza stone or sheet.
5. Ladle sauce over the pizza, and place mozzarella, prosciutto, and basil as toppings in any way you like.
6. Bake for 20-25 minutes. When done, let sit for a few before slicing and serving (so you don’t burn your mouth off!)