prosciutto pizza

sebastian_palmigiani_21610

dough ([90% 00 flour, 10% semolina], 62% hydration, 0.05% wheat gluten, 2% salt, 2% agave, 0.5% yeast), garlic confit (MC), mozarella, grated pecorino, prosciutto two ways (baked and fresh), grated gruyere. and topped with mint leaves