Combine dry yeast and flours in a large mixing bowl.
Add one cup of cold water and salt. Mix well and work the dough until homogeneous.
Pour in the rest of the water and extra virgin olive oil. Work the dough vigorously until smooth and elastic.
Cover the dough and let it rest for 2 hours.
Place the dough in the refrigerator overnight or for 24 hours.
Preheat oven to maximum temperature.
Remove the dough from the bowl and divide it into four equal portions.
Cover them and let them rise for an additional 2 hours.
Sprinkle semolina over the working surface and work each portion by pressing the dough with your fingers and stretching it to form an approximately 11x7 inch rectangle.
Transfer the dough onto a lined baking sheet and drizzle it with extra virgin olive oil.
Broil for 7 minutes at maximum temperature.
Remove it from the oven and spread tomato sauce over each pinsa. Sprinkle it with grated mozzarella and bake in grill mode until the cheese has melted.
Remove from the oven and add cured ham slices, arugula, cherry tomatoes and sprinkle with grated Grana Padano.
Serve and enjoy.