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Dough:.
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A.
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Combine instant yeast, bread flour, kosher salt in a food processor.
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Pulse the ingredients 3 times for 5 seconds for each pulse then stop.
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B.
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Add 1 cup of warm water and 2 Tablespoons oil through the feeding tube and turn on processor for 30 seconds.
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Celsius Then add additional water, a little at a time until the mixture becomes a ball.
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This ball will be slightly sticky to the touch.
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D. Turn dough onto floured surface and kneed by hand until dough forms into a smooth, round ball.
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This step shouldn't take very long.
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E. Grease a bowl with 1/2 teaspoon of remaining olive oil and place dough in the bowl.
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Cover bowl with dough inside using a damp cloth and let rise in a warm area that is free of drafts until dough doubles, approximately 1 1/2 to 2 hours.
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F. Once risen, roll dough into two 10 inch rounds.
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Sauce:.
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1) In a large pot, heat extra virgin olive oil (1 tablespoon) over medium heat, then add red crushed peppers if you elect to use them (to taste) maybe a pinch, then add 2-3 cloves of minced garlic, stirring continuously so that garlic does not burn.
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Cook until aeromatic which takes about a minute.
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2) Add chopped medium onion and saute until onion is translucent.
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3) Add crushed tomatoes and lemon zest and simmer until sauce thickens, which takes about 20 minutes.
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4) Carefully remove from heat and allow to cool.
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Toppings:.
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Note: You do not need to use all of these cups, however I find it handy to have each topping set aside in its own cup for easier assembly.
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Do recommend what's best for you.
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Fry bacon on both sides until fully cooked and crisp.
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Once cooked set aside, on towel to drain and crumble.
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Reserve in a separate cup.
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Slice 12 ounces of fresh mozerella into thin slices.
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Set aside on plate.
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In a separate bowl mix cream cheese with goat cheese.
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Set aside.
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Thouroughly wash, peel, pit the ripe peaches.
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Cut into 1/4 inch slices and set aside.
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ASSEMBLY:.
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Preheat oven to 450 degrees F.
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Cut two long sheets of Reynolds Wrap Aluminum Foil.
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You may fold in half if you wish.
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Very lightly spray 2 generous sheets of Reynolds Wrap Aluminum Foil, shiny side with PAM.
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Place one pizza dough round in the center of each sheet.
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There should be enough excess foil to allow you to lift the pizza carefully.
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Brush each pizza dough round with olive oil, be sure to brush the edges.
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Spread thin layer of sauce on the dough of each pizza allowing for a one inch border all the way around the dough.
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Then add mozzarella, spinkle peaches evenly, crumbled bacon, use a spoon to finish the topping with the cream cheese/goat cheese mixture.
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Place both pizzas in the oven.
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Cook for 12 - 16 minutes.
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Carefully rotate pizza when time is half way through to allow for even cooking.
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Watch for when crust and cheese is lightly golden brown in color.
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(Carefully watch pizzas to prevent burning) Carefully remove from oven, cut into slices (The PAM on the foil should help prevent sticking).
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<Serve and enjoy!>.
