Pizza Dough:
In a large bowl, add first three ingredients and proof 5 minutes. Mix in 1 1/2C flour. Add 2T olive oil, salt and the remaining 1C of flour and combine to form dough. Place dough on a lightly floured surface, knead until smooth and shape into a round ball. Remove dough to a lightly oiled medium bowl, cover with a towel and set in a warm place for 1 hour to rise. After rise, separate dough into 4 equal parts, gently shape into round balls once again, place on a lightly floured board, cover with a towel and set aside to rise an additional 15-20 minutes. Makes 2 stuffed pizzas.
Marinara Sauce:
In a medium saucepan, heat oil and garlic until garlic starts to turn golden. Add tomatoes and bring to a boil. Reduce heat and add the salt, black pepper, oregano and red pepper. Simmer 5 minutes, stir to combine and cover. Simmer 10 minutes more.
Pizza:
Preheat oven to 450˚F. In each of two lightly oiled 10 1/4" cast iron skillets or non-stick deep dish pizza pans, shape two doughs to fit inside skillets, then use fingertips to fit 1/4" up the sides. On top of each dough spread the goat cheese, keeping off the sides. Layer the prosciutto, arugula and fontina. Drizzle with a little truffle flavored oil. On the lightly floured surface, using fingertips, shape the remaining two doughs into rounds large enough to cover the topping in the skillets. Taking the dough up the sides of the pans, roll it over to seal the edges. Bake 12 minutes. Remove from oven, spread the marinara sauce over top of stuffed pies. Top with mozzarella. Bake until cheese is bubbling, about 10 minutes. Remove from oven and let set 5 minutes.
Slice and serve with a glass of Cavit Pinot Noir!
