If using dough stored in the refrigerator, place on a lightly floured surface, gently press into a 5-inch flat circle and cover with plastic wrap about two to three hours before you plan to bake the pizza. However, if you made your dough right away and it's already risen and come to room temperature, you're ready to skip straight to step 2. 

About 45 minutes to an hour before baking, place a pizza stone in the cold oven and turn the heat to 500 degrees. If you don’t have a pizza stone, you can use a large baking sheet and preheat for 30 minutes, though a pizza stone is recommended for best results.

Heat a grill over high heat and grease the grates with canola oil. Cut the peaches into slices, wedges or halves for grilling. Slices give you more grilling surface area, but they're more susceptible to falling between grates. Brush peaches with additional canola oil. Place on hot grill and cook until char marks appear to your liking. Remove from heat. If you grilled the peaches in wedges or halves, now cut into slices. If you want to remove the peach skin, it should be easy to pull off at this point. Cover and reserve peaches for pizza.

Hand stretch the dough using the bed of your fingers rather than your finger tips to pat the dough outward toward the edge. Don’t pat in the center of the dough, or you’ll get limp pizza. Really focus on staying outside of the center and work toward the edge. After you work the dough, grab the edge of the pizza and lift it in the air. Allow it to quickly hang down and keep rotating the pizza crust through your fingers to allow the rest of the pizza to have a chance to hang. Do not use a rolling pin to shape and flatten. The dough is stretched when it’s 10 inches in diameter. If any holes form, pinch the dough back together.

Coat a pizza peel or the back of a parchment paper-covered baking sheet with cornmeal and place the hand-stretched dough on top. Adjust the shape if necessary.

If using parchment paper on a baking sheet to transfer the pizza, grab the edge of the parchment paper and slide the pizza from the baking sheet to the pizza stone. Bake for two minutes, remove the parchment paper and then continue to bake for six to eight minutes. If using a pizza peel with no parchment paper to transfer the pizza directly to the stone, bake for eight to 10 minutes.

Remove from oven. Because pesto is oil-based, oil will rise to the top. Take a paper towel and gently place on top to soak up oil. Top with prosciutto and peaches. Let the pizza set for about five minutes. Cut into slices and top with fresh basil if desired. Enjoy!