1. Prepare the Dough: Activate yeast by whisking together yeast, sugar, and warm water. Let it foam for 5–10 minutes. In a large bowl, combine flour and salt, then add yeast mixture and olive oil. Stir and turn onto a floured surface to knead for 8–10 minutes until smooth and elastic. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1½ hours until it triples in size.

2. Preheat Oven and Equipment: Preheat oven to 500°F to 550°F (260°C to 288°C). Place a pizza stone or pizza pan in the oven during preheating for at least 30 minutes to ensure even, high heat and a crisp crust.

3. Shape the Dough: Punch down the risen dough and divide into portions (four balls). Roll or stretch each to about 12 inches in diameter, forming thicker edges if desired. Use parchment paper for easy transfer.

4. Prepare Sauce: Pulse sauce ingredients together without cooking to maintain fresh, vibrant flavors.

5. Assemble Pizzas:
– Margherita: Spread pizza sauce over dough, top with 8 ounces fresh bocconcini mozzarella and ½ cup sliced cherry tomatoes.
– Peach & Basil: Brush dough with 1 tablespoon olive oil mixed with ½ clove minced garlic. Top with 8 ounces bocconcini mozzarella and 2 sliced ripe peaches.
– Roasted Red Pepper Pesto: Spread pesto on dough, add 1½ cups grated smoked mozzarella, and ½ cup roasted red peppers.

6. Bake: Bake pizzas directly on the hot stone or pan for 10–12 minutes until crust is golden brown and cheese is bubbly. For crispier crust, optionally par-bake dough for 1–2 minutes before adding toppings.

7. Finish: Remove pizzas from oven. Add fresh herbs (basil or mint), red pepper flakes, dollops of pesto if applicable, and drizzle with extra virgin olive oil before serving.