To make the CRUST:

Mix flour and salt in a mixer.

While mixing, slowly add olive oil until fully incorporated.

Pour in water/yeast mixture and mix until combined.

Place dough in an olive oil-coated bowl and cover with plastic wrap.

Leave to rise on counter for at least one hour then divide into three quart-sized plastic bags and store in refrigerator until ready to use.

To make the PIZZA:

Remove one ball of dough from refrigerator and bring to room temperature.

Coat cast iron pizza pan or cookie sheet with olive oil.

Use fingertips to spread dough into a thin layer over the pan.

Top with coarse salt, pepper, and cheeses.

Bake for 15 minutes in a 500 degree oven.

Remove from oven when crust becomes brown and cheese is melted and beginning to brown.

Immediately top with figs, prosciutto and arugula.

Eat up!!