Place a rack in the upper-middle of the oven and add a pizza stone.

Preheat the oven to 500°F for at least 45 minutes to 1 hour. This is very important; a hot pizza stone makes all the difference!

Lightly dust a pizza peel with 1 to 2 tablespoons flour, then 1 tablespoon cornmeal, and use your hands or a well-floured rolling pin to stretch or roll the dough ball into an approximate 9 or 10-inch round, about ¼ inch thick. It can really be any shape you’d like, so don’t worry too much about getting it perfect. If the dough is shrinking back as you stretch it, cover with plastic wrap and allow it to sit for 10 to 15 minutes before trying again.

Assemble the pizza on the pizza peel before using it to transfer the pizza to the pizza stone. When using a pizza peel, make sure the pizza dough can move easily by giving it a gentle shake on the dusted peel before adding toppings—if it sticks, you’ll never be able to transfer it to the stone!

Work quickly to assemble the pizza: spread the pesto over the rolled out pizza dough, leaving a ½ inch border for the crust. Sprinkle with goat cheese (or feta), then top with mozzarella, peach slices and a drizzle of olive oil. Transfer the pizza onto the pizza stone using a quick back-and-forth wrist movement to release the pizza from the peel onto the stone. Try to keep the pizza peel flat so that none of the toppings fall off during the transfer. Bake for 7 to 10 minutes, until the cheese is melted and the crust is golden.

Use the peel to remove from the oven, then sprinkle with a little Maldon sea salt, drizzle with balsamic glaze, then garnish with a few basil leaves. Cut into slices and serve immediately.