Dough Pulled Prosciutto Pizza

Ingredients

• 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour, plus more for dusting (recommended: Caputo 00 Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour)
• 1/3 cup plus 4 tablespoons filtered water
• 1/2 teaspoon sea salt
• 3/4 tablespoon dry active yeast (see Cook's Note)
• One 2-pound skin-on prosciutto shank end from the deli (recommended: Prosciutto di San Daniele)
• 2 carrots, coarsely chopped
• 2 celery stalks, cleaned and coarsely chopped
• 2 yellow onions, coarsely chopped
• 1/4 cup cloves garlic, peeled and left whole
• 1 leek, trimmed
• 5 tablespoons unsalted butter
• 1/2 cup white wine
• 1 cup heavy cream
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 red onion, peeled and cut into 1/4-inch-thick slices
• 1 tablespoon granulated sugar
• Salt
• 1 cup balsamic vinegar
• 1/4 cup salt-cured black olives
• 1 cup extra-virgin olive oil
• 1 sprig fresh rosemary
• 2 ounces grated fontina cheese
• Grated Parmiagano-Reggiano, as needed