For the dough:
• 1 package (1/4-ounce) of active dry yeast
• 1 teaspoon granulated sugar
• 1 cup warm water (110–115°F)
• 2½ cups all-purpose flour, plus extra for dusting
•1 teaspoon kosher salt
For the toppings:
• 2 tablespoons extra-virgin olive oil
• 2 firm, ripe peaches, cut into thin wedges and halved
• 8 very thin prosciutto slices, torn into pieces
• 3 ounces goat cheese, crumbled
• 2 teaspoons chopped rosemary
• 1½ cups fresh arugula
• 1 tablespoon white truffle oil
Special equipment: a pizza stone and a baker’s peel (pizza paddle)
To make the dough, in a small bowl, stir the yeast and sugar into the water until they are dissolved. Let the mixture stand for five minutes, or until foamy. In a large bowl, whisk together the flour and salt, and then add the yeast mixture, stirring until dough forms. Knead the dough on a floured surface for about five minutes. Place the dough in a large oiled bowl, and turn the dough to coat it with the oil.
Cover the bowl with plastic wrap, and put it in a warm place, allowing the dough to rise until it doubles in volume (about one and a half hours).
While the dough is rising, put the pizza stone on the lowest rack of an oven, and preheat the oven to the highest temperature (500–550°F). Allow the stone to heat for about an hour. Then, prepare either a charcoal grill (which I prefer for flavor) or propane BBQ to about 500°F. You can add a smoker box for additional flavor as well.
Once the dough is ready, cut it into four equal pieces. On a floured surface, dust the dough with flour. Shape and stretch two of the pieces into seven-by-five-inch ovals (keep remaining dough covered for a second round). Sprinkle baker’s peel generously with flour, and carefully transfer ovals to it.
Working quickly, brush ovals with the olive oil, and top each with one-fourth of the peaches, prosciutto, cheese and rosemary. Season each one with salt and pepper.
To transfer to the stone, line up the far edge of the peel with the far edge of the stone and tilt the peel, jerking it gently. When the edge of the first pizza touches the stone, quickly pull back the peel to completely transfer pizzas to the stone. Once transferred, do not move the pizzas.
Bake the pizzas until crisp and golden, about six to eight minutes. Then, gently slide the peel under the pizzas to remove them from the stone. Arrange some of the arugula over the pizzas. Shape, top and bake the remaining pizzas in same manner. Drizzle the white truffle oil over pizzas just before serving.