In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).

In a mixer fitted with a dough hook, combine the flour and the salt.

Add the oil, yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.

If the dough is still sticky, then add a bit more flour until it pulls cleanly away from the hook.

Turn the dough out onto a lightly floured work surface and knead by hand 2 or 3 minutes.

The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.

Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).

Take dough out of bowl and cut in half

Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.

Cover the dough with loosely fitted plastic wrap and let rest 15 to 20 minutes.

At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.

Preheat oven to 450 Degrees F. Place pizza stone into oven to preheat your stone.

Stretch your dough out onto a piece of parchment paper about the same size as your stone.

Mix minced garlic and olive oil together and then brush over your dough.

Layer prosciutto over the dough then top with dollops of ricotta cheese and sprinkle on the diced mozzarella.

Add the sliced peaches.

Sprinkle with asiago cheese and slide pizza onto the preheated pizza stone.

Bake for 15-20 minutes.

While pizza is baking make the honey balsamic reduction.

In a large skillet bring honey and balsamic to a boil. Reduce heat and simmer for about 15 minutes. Mix with a rubber spatula occasionally the first 5 minutes and then constantly the last 10. ( If the reduction begins to cool and thicken too much just heat a bit to loosen it.)

Drizzle over pizza and top with fresh chopped basil.