Grilled Pizza with Prosciutto, Arugula, and Lemon

After 24-hour storage in the refrigerator, the dough gets a more yeast-like and complex taste. You can also use store-bought dough and start with step 3.
Spoon the flour lightly into dry measuring cups; smooth with a knife. Combine the flour, 3/4 cup warm water, thyme, oregano, and garlic in the bowl of a stand mixer with the dough hook attached; mix until smooth. Cover and let stand for 20 minutes.Dilute the yeast in the remaining 1/4 cup warm water in a small bowl; let stand for 5 minutes or until it starts to bubble. Add the yeast mixture and salt to the flour mixture; beat on low speed for 5 minutes or until a soft dough forms. Place the dough in a large bowl greased with cooking spray; cover the dough with plastic wrap greased with cooking spray. Refrigerate for 24 hours.Remove the dough from the refrigerator. Let stand under the lid for 1 hour or until the dough is heated to room temperature. Knead the dough. Divide the dough into 4 equal parts. Place each serving in a 7-inch circle on a baking sheet dusted with cornmeal. Cover loosely with plastic wrap.Preheat the grill to medium-high heat.Place the cornmeal pizza dough circles face up on a grate greased with cooking spray and cook for 3 minutes or until bubbles form. Turn the dough upside down; cook on the grill for 3 minutes. Remove from the grill.Sprinkle each pizza with about 5 tablespoons of fontina. Sprinkle the prosciutto and pepper evenly. Combine the butter and lemon juice in a bowl; add the arugula and mix gently. Spread the arugula mixture evenly over the pizzas. Serve immediately with lemon wedges.