In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt. Mix in the warm water and oil using a wooden spoon. The water should be a warmer than room temperature, but not too hot. At this point the dough will be VERY wet. Mix in another cup of flour and it should come together as a very shaggy dough.
Dump the dough out onto a floured surface and knead it for about a minute. Keep dusting the dough and surface with flour to prevent it from sticking. Don’t use more than ¼ cup of flour during this process. In the end you should be left with a smooth dough. Shape it into a ball and let it rest for 10 minutes. After 10 minutes, the dough should have puffed up a very small amount.
During those 10 minutes, combine the 3 tablespoons olive oil, garlic, oregano, and thyme in a small dish and set aside.
For Shaping, Baking & Topping:
Preheat the oven to 425°F.
Cover a pizza pan in parchment paper and lightly dust with flour. For best results, use a pizza pan with holes on the bottom. Place the dough in the center of the parchment and press it down with your fingers. Push the dough out to the edges to form a 12 to 13-inch circle. The center should be thinner than the edges. If the dough is bouncing back and difficult to shape, let it rest for a few minutes then return to shaping.
Once dough is shaped, brush the entire surface with the herby oil mixture and top with slices of prosciutto.
Bake for 20-25 minutes, or until puffed and golden.
Immediately top the hot pizza with chunks of burrata.
At the last moment, toss the arugula in the lemon juice, crushed red pepper, salt, and pepper and place on top of the pizza.