To make the pizza dough: Fit a standing mixer with a dough hook. Pour water into bowl and add the package of yeast. Let dissolve about 5 minutes.

Once the yeast mixture is bubbly and dissolved, add salt. Begin adding flour a half cup at a time, stirring on low speed until all flour is incorporated. Finished dough should pull away from the sides of the bowl and form a ball. Do not over stir the dough.

Form the dough into a ball with your hands. Coat the bowl and dough lightly with olive oil. Cover with a kitchen towel and let rest until dough doubles in size, about 1-2 hours depending on how warm and humid it is.

Once the pizza dough has doubled in size, you will have enough for 3 pizza crusts. Cut into thirds with a sharp knife. Freeze any dough you will not be using immediately. Keeps up to 2 months in freezer.

To assemble and bake the pizza: Place a pizza stone in the center rack of the oven and heat oven to 500 degrees. Allow to the stone to heat for 30 minutes before adding pizza.

Generously flour a work surface. Roll out the dough with a rolling pin to about 12 inches in diameter. The shape can be irregular, don't worry about getting a perfectly round crust. We prefer a thin crust, about 1/8 inch thick. 

Transfer dough to a pizza peel that has been sprinkled generously with corn meal. The corn meal acts like ball bearings and makes it easy to slide the crust off of the peel.

With the crust on the pizza peel, sprinkle all but 1/4 cup of the cheese on the crust. Place apples in a single layer to cover. Add prosciutto. Place into oven and bake for 4 minutes. If you are not familiar with using a pizza peel, use small, jerky movements to slide the pizza onto the baking stone.

Remove pizza after 4 minutes. Scatter rosemary and hazelnuts onto pizza. Add remaining cheese. Return to oven for 3 minutes. Crust should be golden and toasted before removing. 

Allow to cool for 3 minutes. Cut and serve immediately.