Mix flour, yeast, salt, and water in a stand mixer for 5-7 minutes until no dry spots and the dough comes together.
Cover and leave in a warm spot (oven with the light on) or overnight in the fridge for up to 48 hours.
Bring to room temperature for 1-2 hours then drizzle extra-virgin olive oil (about 4 teaspoons) in a 10x15 Detroit-style pizza pan and spread the dough out evenly. Wait 10 minutes to stretch again to the edges.
Preheat oven to 425°F and bake until golden brown for 15-20 minutes.
Remove from oven and sprinkle with toppings. Return to oven and Bake an additional 5 minutes to crisp the prosciutto and melt the cheese.
Drizzle with a generous amount of MNMLST Balsamic Vinaigrette and serve warm.