Pizza:

In a small bowl, stir the warm water, yeast, and sugar together; allow to rest for 5 minutes.

In a large bowl, add the flour, olive oil, and salt. Pour the water and yeast mixture into the flour bowl and knead the dough for 3-4 minutes, then let the mixture rest for 15 minutes.

Knead the rested dough for an additional 3 minutes until smooth and should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Shape dough into a ball.

Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean damp kitchen towel. Allow the dough to rise at room temperature for at least 1 hour or longer (if making the dough the day before actually using, then rest and rise for 8 to 24 hours in the refrigerator).

When the dough is ready (it should be doubled in size) punch it down to release any air bubbles. Divide the dough in half. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough and shape into circles.

Preheat oven to 500°F.

Lightly sprinkle pizza pans with cornmeal and place each dough on top of a pan and shape the edges. Using your fingers, push dents into the surface of the dough to prevent bubbling.

Topping:

Lightly spread the pesto on each crust. Top with cheese and sliced peaches. Bake for 9-10 minutes, or until cheese is melted and bubbly. Remove from oven.

Layer the prosciutto and arugula onto the pizza. Drizzle with honey, and extra-virgin olive oil to taste. Sprinkle with flaky salt and red pepper flakes. Slice and serve immediately. Enjoy!