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1
Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy.
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2
Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms.
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3
Knead dough on a floured surface 5 minutes.
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4
Put in an oiled large bowl and turn to coat.
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5
Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
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6
While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500550F; allow about 1 hour to preheat with stone).
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7
Quarter dough on floured surface and dust with flour.
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8
Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
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9
Sprinkle baker's peel generously with flour and carefully transfer ovals to it.
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10
Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
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11
Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary.
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12
Season with salt and pepper.
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13
Line up far edge of peel with far edge of stone and tilt peel, jerking it gently.
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14
When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
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15
Bake until crisp and golden, 6 to 8 minutes.
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16
Slide peel under pizzas to remove from oven.
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17
Shape, top, and bake 2 more pizzas in same manner.
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18
Drizzle remaining oil over pizzas.
