Mark Ladner
Prosciutto and Arugula Pizza
Editor's note: To make Mario Batali's Prosciutto and Arugula Pizza, use his Pizza Dough recipe .
Pizza Dough
Our dough is a little wetter than a standard bread dough, but this style produces the best results with our method of cooking: we use a hot griddle to parcook the pizza crusts. Our pan of choice is my own enameled cast-iron pizza griddle, but you can also use a 10-inch enameled cast-iron frying or grilling pan or a smooth cast-iron pancake griddle.