In a large bowl, whisk together 2 cups of flour, the yeast and salt. Whisk together the olive oil and water. Add the olive oil/water to the flour and stir with a wooden spoon until the mixture begins to come together.
Sprinkle 1/4 cup flour onto a work surface and begin to knead the dough. If necessary, add more flour 1/4 cup at a time until a soft, smooth dough is achieved and it will hold a fingertip impression when poked. You may not need to use all the flour to achieve the desired consistency. Do not add too much flour, as this will affect the final dough.
Split dough into two even portions and form into two balls. Place the dough balls into an oiled bowl, turning to lightly coat on all sides. Cover each tightly with plastic wrap and set in a warm place to rise until doubled in size, about 1 - 1 1/2 hours. While the dough is rising, preheat oven to 475°F with a baking stone in the center of the oven for 1 hour before baking.
On a lightly floured surface, press and stretch one ball of pizza dough into a circle, then roll into a thin 10-inch circle. Move it to a cornmeal-dusted pizza peel. Brush the pizza dough evenly with olive oil. Dollop dough with spoonfuls of 1/4 cup ricotta cheese. Arrange half the mozzarella slices over pizza. Sprinkle with sea salt and pepper. Top with half the sliced strawberries. Sprinkle with 1/2 tablespoon rosemary.
Transfer the pizza to the hot baking stone. Bake the pizza 15-20 minutes until golden browned. Remove pizza from oven. Tear the 4 slices of prosciutto into smaller pieces and add to pizza. Top with arugula, desired amount of shaved asiago cheese, a drizzle of olive oil and move cracked black pepper. Repeat with remaining ball of dough and remaining ingredients. Serve warm.