Prosciutto and Hot Honey Pizza

steps

1. Arrange oven racks in the lower and upper thirds of the oven. Place a baking steel or stone on the lower rack and preheat oven as hot as it will go (500-550 degrees) for at least 1 hour.
2. Shape the pizza: Dust one section of a work surface generously with flour; dust another section lightly with flour. Place dough on the more heavily floured section. Without distorting the round dough, flip it over so that both sides are coated with flour. Move dough to the less-floured section of the work surface. Use your fingertips to gently depress the center of the dough, being careful to leave a 1-inch border for the outer edge of the crust.
3. Continue using your fingertips to press center of dough outward until you have an 8-inch circle. Again, taking care not to touch the outermost edge of the crust, lift pizza from work surface and drape it over your knuckles. Use two hands at once to gently move the dough in a circle, allowing gravity to do most of the work for you, rather than pulling on the dough. Continue until dough is about 10½ inches in diameter (if you want a pizza with a puffier outer edge, stretch to a smaller size, leaving a larger border). If dough resists stretching, let it rest for 5 to 10 minutes, then try again. If dough is at all sticky, use more flour.
4. Lightly dust a peel or an overturned baking sheet with semolina and transfer shaped dough to the peel. If dough retracts when transferring it, gently reform it. Shimmy dough on the peel to ensure it’s not sticking; if it is, lift edge of crust and add more semolina. Evenly spread sauce over surface of dough (leaving outer edge bare), then evenly distribute mozzarella over sauce. Drape prosciutto all over the pizza, crumpling it slightly to create mounds that will crisp up in the oven.
5. Bake: Use peel to transfer pizza to steel or stone, then bake for 3 to 4 minutes. Check bottom of crust—it should be spotted and charred in places, and the edge crust should have some color. If not, rotate pizza and bake for another 1 to 2 minutes.
6. When bottom has sufficient color, use peel to transfer pizza to the top rack, turn oven to broil, and broil for 2 to 3 minutes, until well charred in spots. Home ovens vary tremendously, so use visual cues and your own preferences to gauge when you’ve achieved the perfect bake.
7. Remove pizza from oven and transfer to a wire rack. Drizzle hot honey on pie and scatter basil leaves over it. Slice (scissors work best here) and serve.