Add the yeast, salt, sugar, olive oil and water to the bowl of a food processor fitted with a metal blade. Add all the flour at once, and run the processor until the dough comes together.
Transfer the dough to a large food container with a lid (not airtight). Cover and allow to rest at room temperature for approximately two hours. Dough is now ready to be used, although is much easier to handle when chilled. Refrigerate in a lidded container and use over the next 12 days.
Heat a grill on high. Spray grates with cooking spray. You will need to roll the dough out on some sort of flat sheet without an edge on it, like a cookie sheet without a lip. Flour the cookie sheet, and pull off about 1/3 of your dough. Sprinkle dough with flour. Initially flatten using hands, then use a rolling pin to roll out to about 1/3" thickness. Shake your cookie sheet to make sure that the dough can easily slide around. If not, loosen, and add a bit more more flour under dough.
Turn the grill down to low heat. Use your cookie sheet to transfer the dough to your grill using a back-and-forth motion. Spray the surface of the dough with cooking spray. Allow dough to cook for 5 minutes, then flip using tongs, and continue grilling for 3-5 minutes, until slightly puffed up and cooked through. Slide cookie sheet underneath to remove.
Top with proscuitto, arugula, and crumbled goat cheese. Drizzle with balsamic glaze, cut into squares and serve.