Preheat the oven to Max degrees C, air circulation and grill and place the cast iron plate to the top rack.
Using a large bowl add the flour through a sieve and combine it with the yoghurt.
Once well combined, don’t worry if it looks crumbly, place the dough on a table. Start kneading until it becomes smooth and elastic, 5 minutes, while adding more flour if it is too sticky, or a tablespoon of water if it is too dry.
Divide the dough to 3 parts and roll each part into a ball. While the surface is dusted lightly with flour, roll each ball to stretch it aiming for thickness of about 2-3 mm and roughly 25 cm in diameter.
Carefully take the pizza dough, dust a pizza paddle (also called a baker’s peel) with flour or semolina and slip it under the pizza.
Start building your pizza, with circular movements using the back side of a spoon apply the sauce until the beginning of the outer rim. Add the mozzarella in small chunks cut by pinching the mozzarella. Top the prosciutto slices and always remember not to overcrowd your pizza.
Go back to the oven and make sure that temperatures have been achieved, ideally 350 degrees C. (use an oven probe thermometer or a laser gun thermometer). Change the heat mode to only air circulation and take the pizza paddle with the pizza on (carefully moving it left and right so as not to stick) and slide the pizza onto the cast iron plate and bake until the pizza crust is nicely browned, 4-5 minutes.
Use the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a big sharp chefs’ knife to cut the pizza into slices and serve immediately.